Cod and mango tostadas

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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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