Fish Tacos with Mango Salsa

Make the mango salsa

In a medium bowl, combine the diced mango, red onion, and most of the coriander (reserve a small handful for garnish). Squeeze in the juice of one lime, season with a pinch of salt, and stir to combine. Taste and adjust — it should be bright and a little punchy. Set aside to let the flavors meld while you cook the fish.

Season the fish

Pat the fish slices dry with paper towel — this helps them sear rather than steam. Season all over with the cumin, a generous pinch of salt, and a few cracks of black pepper.

Sear the fish

Heat the olive oil in a large non-stick or cast iron pan over medium-high heat until shimmering. Add the fish in a single layer and cook for 2–3 minutes per side until golden at the edges and just opaque through the thickest part. Remove from the heat and use a spatula or fork to gently flake into chunky pieces.

Warm the tortillas

While the fish rests, warm the tortillas one at a time in a dry pan over medium heat for about 30 seconds per side, or char them briefly over a gas flame for extra flavour. Keep them wrapped in a clean tea towel to stay soft and warm.

Assemble and serve

Divide the flaked fish among the warm tortillas, then spoon over the mango salsa generously. Scatter with the reserved coriander and serve immediately with the remaining lime halves for squeezing over.