Saturday 6 August 2016

Barbecue Spicy Fish Tacos with Mango Salsa

This is something a little bit different to do on the barbecue - it's still fairly easy to do, and tastes absolutely delicious. Not everyone wants a lot of heavy meat at a barbecue and this is a brilliant way to serve fish.

The recipe is from a book called Jamie Oliver's Food Tube presents The BBQ Book - I thought initially it was written by Jamie Oliver but it's actually someone called DJ BBQ, an American DJ and barbecue chef who gives his recipes names like 'kick ass fish tacos'.

I left the guacamole and the red cabbage out of this recipe as I don't like it. You need to make the mango salsa separately and make the Mexican rub for the fish first, though it's very quick - what took longest was finding all the spices in the cupboard!

Here's what to do:
For the Mexican rub:

Mix 1tbsp brown sugar, 1 tbsp. sea salt, 1 tbsp. ground cumin, 1 tbsp. chilli powder, 1 tsp onion granules, 1 tsp garlic granules, 1 tsp cayenne pepper, 1 tsp smoked paprika.

It's a good idea to make the mango salsa before you start barbecuing as well. Mix a diced ripe mango with half a red onion, chopped, half a cucumber (which I left out as I don't like cucumber), a handful of fresh coriander leaves, the juice of 1 lime and a sprinkling of sea salt.

I had a long piece of cod in the freezer from when it was reduced in the supermarket; you can use any kind of (ideally chunky) white fish for this recipe. I rubbed the Mexican rub over the fish (any extra will keep) and put the fish on some tin foil. It didn't take long on the barbecue (we have a Weber gas barbecue) and when it was ready, I flaked the fish and used it to fill some soft flour tortillas and added the mango salsa on top. Delicious!

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