Fish Tacos with Mango Salsa, Lemon Cream and Cajun Rice

For the fish tacos with mango salsa, lemon cream and Cajun rice, first mix all the spices for the fish fillets in a bowl, season the fish with them and marinate for about 10-15 minutes.

For the lemon cream, cut the lemons in half and fry in a hot pan on the cut side until golden brown, about 2-3 minutes. Take them out and let them cool down. Now squeeze the juice of the and mix with the sour cream, season with salt and pepper.

For the mango salsa, peel the mango, avocado and onion and cut into small cubes. Remove the stalk and core from the tomatoes and also cut into small cubes. Remove seeds from chili and chop finely. Mix in a large bowl with lime juice, salt, chili and cilantro.

For the Cajun rice, drain the kidney beans and fry them in a pan without fat until the skin pops open. Peel and finely chop the onion. In a saucepan, heat the oil and sauté the onion until translucent, add the paprika and the rice and continue to sauté over medium heat for another 1 minute. Pour in the water, add the kidney beans and simmer with the lid closed until the water has evaporated, then reduce the heat and let simmer for another 10 minutes.

Preheat the oven to 170 °C and warm the tortillas in it.

Heat some oil in a large pan and fry the fish fillets on both sides until crispy.

Wash the lettuce and cut it into strips. Place 1 tortilla on each side with some lettuce, fish un

Preparation Tip:

If you want to make your own tortilla patties for the fish tacos with mango salsa, lemon cream and Cajun rice, here are the recipes to go with them:Corn tortillasWheat tortillas.

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