Fishcake tacos with mango, lime and cumin yoghurt

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.