Golden Crisp Sardine Tacos With Mango Salasa, Avocado Chutney & Garlic Mayo

by Zarina
Golden Crisp Sardine Tacos With Mango Salasa, Avocado Chutney & Garlic Mayo

Fresh butterflied sardine fillets in an incredibly light and crisp batter fried until golden, served in a soft, warm corn tortilla with spicy avocado chutney, zingy mango salsa, and garlicky mayo.  All these flavours and textures worked so beautifully together… the saltiness of the sardines, the sweetness of the mango, the smooth chilli heat from the avocado chutney, and the creaminess of the garlic mayo… every mouthful was just perfect.

Sardines are quite a ‘fishy fish (my kids would say) but when lightly fried like this to give such a gorgeous crisp bite then served with the different toppings, they were so scrummy even the kids relished them.  If you can’t get a hold of sardines or prefer to have a white fish, then strips of any white firm fish fillet would work fine too.

Golden Crisp Sardine Tacos With Mango Salasa, Avocado Chutney & Garlic Mayo

Golden Crisp Sardine Tacos With Mango Salasa, Avocado Chutney & Garlic Mayo

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 8 Soft Corn Tortillas
  • SARDINES
  • 8 Sardines cut in half to make 16 pieces
  • 2 tbsp Plain flour
  • 5 tbsp Cornflour
  • ½ tsp Chilli Powder
  • Salt
  • Pepper
  • AVOCADO CHUTNEY
  • 2 Avocados
  • Large handful coriander
  • ½ Lemon juiced
  • 2 green chillis
  • MANGO SALSA
  • 1 Mango chopped fine
  • ½ Red onion chopped fine
  • 1 Lime juiced
  • A small handful of fresh coriander chopped
  • 1 Chilli chopped fine
  • Salt
  • GARLIC MAYO
  • 60g Mayonnaise
  • 5 tbsp Extra virgin olive oil
  • 2 Garlic cloves crushed

Instructions

  1. Blitz all ingredients for avocado chutney in a bowl to form a thick paste, set aside 
  2. In a bowl, whisk together the mayonnaise, garlic, and olive oil, set aside
  3. In another bowl, mix all ingredients for mango salsa, set aside
  4. Put a saucepan on medium-high heat with enough oil to fry the fish
  5. Place the flour, cornflour, chilli powder, salt, and pepper on a plate and mix well
  6. Dredge each fish fillet in the flour mix 
  7. Fill a frying pan with enough oil and heat to 190℃
  8. Place sardine fillets in the heated oil
  9. Each piece will take just a couple of minutes to crisp up with an even golden coating.
  10. Place sardines on kitchen towels to drain excess oil 
  11. Heat corn tortillas until soft
  12. Assemble tacos with desired amounts of sardines, avocado chutney, mango salsa, and garlic yoghurt
  13. Serve immediately while sardines are still crisp.
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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