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Photograph of Fishcake tacos with mango, lime and cumin yoghurt.

MexicanFishcake tacos with mango, lime and cumin yoghurt

Serves 12 | Prep 30 mins | Cook 5 mins

Making tacos is a really easy and fun way to feed friends. You can prepare everything well in advance - the fishcake mixture (uncooked), the yoghurt, the onion and mango pickle can all be made a day ahead and kept separate in the fridge - then just hop to the stove 5 minutes before everyone wants to eat, cook the fishcakes and heat the tacos. Reheat any leftovers the next day. The dish also works well without the tacos, if you want to eat with a knife and fork.

Source: SIMPLE by Ottolenghi

Ingredients

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450 g plaice fillets (or use a similar white fish), skin and pin-bones removed, cut into 2-3 cm chunks (or use a similar white fish)
1 clove garlic, crushed
1 large egg
1½ tsp cumin seeds, toasted and finely crushed in a pestle and mortar
4 limes, finely grate the zest of all 4, then cut into wedges, to serve
20 g coriander leaves, finely chopped
120 g Greek-style yoghurt
40 g red onion, finely sliced
100 g mango, peeled and julienned
1 red chilli, deseeded and julienned
3 tbsp vegetable oil
12 corn or flour tortillas, warmed through, 15 cm wide
salt

Instructions

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Place the fish, garlic and egg in the large bowl of a food processor with 1 teaspoon of cumin seeds, three-quarters of the lime zest and ¾ teaspoon of salt. Blitz briefly, just until the fish forms a rough paste, then transfer to a medium bowl. Add half the coriander, mix together, then form into 12 round fishcakes, each weighing about 45g. Refrigerate for at least (and up to a day ahead), to firm up.
Put the yoghurt, the remaining ½ teaspoon of cumin seeds, the remaining lime zest and a teaspoon of salt into a small bowl. Mix together and set aside.
In a separate small bowl, combine the onion, mango and chilli and set aside.
Heat the oil in a large non-stick frying pan and place on a medium high heat. Once the oil is hot, add the fishcakes in batches and fry for on each side, until golden-brown and cooked through. Transfer to a kitchen paper-lined plate.
Serve each taco warm, with one fishcake, cut in half, a spoonful of yoghurt and the mango mix. Finish with a sprinkle of the remaining coriander and a squeeze of lime.

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