Fish and mango may sound like they don't go together but I came up with a Sunshine Cod and Mango Salad some time ago and the flavours actually worked well together, bringing to life an otherwise boring salad. Those ingredients were revisited for this dish which has echoes of Chinese and Mexican recipes - how's that for fusion food ?!
Zingy Cod and Mango Tortillas
per wrap :
2 lettuces leaves, shredded
1/4 mango, diced
1 cod fillet
3tbsp sweet chilli sauce
1tbsp soy sauce
1tbsp minced garlic
extra drizzle of sweet chilli sauce
Mix the sweet chilli sauce, soy sauce and minced garlic in a bowl. Cut the cod into smallish pieces and toss in the marinade. Heat a drizzle of olive oil and fry the fish (plus any remaining marinade) until cooked through, for about 5 minutes.
Warm the tortillas (in the microwave or oven). Lay the shredded lettuce, diced mango then cod in the central strip of each tortilla and drizzle with extra sweet chilli sauce.
Fold over both sides and hold in place with a cocktail stick.
The juicy sweetness of the mango and the fresh crispness of the salad contrast with the spicy softness of the fish and make this into a lovely light, summery lunch or supper.