Name: Fishcake tacos with mango, lime and cumin yoghurt
Yield: Makes 12 tacos, serving four
Ingredients: 450 g plaice fillets (or use a similar white fish), skin and pin-bones removed, cut into 2–3cm chunks; 1 large egg; 1 garlic clove, crushed; 4 limes: finely grate the zest of all 4, then cut into wedges, to serve; 1½ tsp cumin seeds, toasted and finely crushed in a pestle and mortar; 120 g Greek-style yoghurt; 20 g coriander leaves, finely chopped; ⅓ mango, peeled and julienned (100 g); ½ red onion, finely sliced (40 g); 1 red chilli, deseeded and julienned (10 g); 3 tbsp vegetable oil; 12 corn or flour tortillas, 15 cm wide, warmed through; salt

Preparation info

Makes
12
tacos

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

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.