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Serves: 4 Time: 30 minutes
- 4 cod fillets
- 4 tortillas
- 2 medium white onions, diced
- 1 red onion, diced
- 1 red onion, sliced
- 3 tomatoes, diced
- 1 red chilli, diced
- 10g fresh coriander, roughly chopped
- 5g fresh parsley to garnish
- 1 mango, de-seeded and diced
- Juice from 1 lemon
- 2 tsp salt
- 2 tbps sugar
- 120 ml apple cider vinegar
- 100ml mayonnaise
- 20 ml hot sauce
- ½ tsp chilli flakes
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To make the pickled onions:
Place the sliced red onion, sugar and vinegar in a pan and boil for 2-3 minutes until the onions begin to turn pink
Strain the onions and leave to cool (any leftovers will keep in a jar for 2-3 weeks)
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To make Pico de Gallo:
Place the diced onions, tomatoes and chilli in a bowl, add the lemon juice, salt and coriander and mix well then set aside
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Mix the mayonnaise and hot sauce in a separate bowl
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Heat some oil in a frying pan to a medium high temperature and place the cod skin side down, season with salt, pepper and chilli flakes and cook for about 6 minutes then flip and cook for another 3 minutes
Once the fish is flaky and cooked, scrape the meat off the skin with a fork
Gently toast the tortillas on both sides
Layer in this order: tortilla, the mayonnaise/hot sauce mix, the diced onion/tomato/chilli mix, diced mango, cod, pickled onions and fresh parsley
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Repeat Food 