Ingredients
Peeled mango 1
Fish fillet 1
Salt as required
Ginger powder ½ tsp
Garlic powder ½ tsp
Black pepper powder 1 tsp
Refined flour 5-6 tbsp
Sugar ½ tsp
Tequila 1-1½ tbsp
Lemon juice 2 tbsp
Fruit beer 1-1½ cup
Sliced mango 1
Olive oil 2 tsp
Finely chopped capsicum ½ cup
Finely chopped onion 1
Mango pulp 4 tsp
Cream cheese 2 tsp
Finely chopped cabbage ½ cabbage
Finely chopped lettuce leaf 1
Buckwheat tacos 3
Mint leaves For garnish
Method:
Chop mango and place in a plate. Take a Fish fillet and cut it in slices. Sprinkle pinch of salt, ginger powder, garlic powder and black pepper powder to marinate the fish.
To make the batter, in a bowl, add refined flour, black pepper powder, sugar, tequila, lemon juice, fruit beer and whisk it well.
Now beat the fish slices. Cut peeled mango into slices and then place the slices on each fish slice and roll the fish. In a hot pan, add olive oil, coat the fish with the batter and then fry it in the pan on a low flame until golden brown.
To make dip, in another bowl, add finely chopped capsicum, pinch of ginger powder, pinch of garlic powder, lemon juice, oil, sugar, salt, chopped mango, cream cheese and mix it well.
Now chop ½ Cabbage and 1 Lettuce leaf and mix them together.
For presentation:
Take three buckwheat tacos. Take out the fish rolls from the pan and cut them into half. Spread the taco dip on each taco, place chopped cabbage and lettuce leaves over it, add fish rolls on the tacos and place them in a taco plate. Garnish it with mint leaves and serve it with dip.
Mango Fish Tacos are ready to serve.
IANS