Mango Salsa

• 125g frozen mango, nicely diced
• 0,5 dl fresh cilantro, chopped
• 0,5 small red onion, chopped
• 0,5 chili, chopped
• 0,5 tomato, chopped
• 0,5 lime, the juice
• Salt

Garlic Dressing

• 2dl Crèam Fraiche (or dream Fraiche if you want to go all vegan)
• 1 small clove of garlic, finely chopped
• Salt and pepper
• Water

Other ingredients

• 12 Fish-ish Sticks
• 12 corn tortillas
• Red kale, shredded
• White kale, shredded
• 1 avocado, sliced thin
• Fresh cilantro, the leaves
• Feta cheese
• Sriracha mayo
• Lime
• Rapeseed oil, for frying

1.

For the mango salsa: Defrost the mango and dice it nicely in smaller bites. Chop the cilantro, red onion, tomato and chili. Mix all ingredients to the salsa and add salt and lime after taste.

2.

For the dressing: Blend the Fraiche and garlic. Add a little bit of water if needed. Season with salt and pepper.

3.

Heat up rapeseed oil in a pan. Fry the Fish-ish sticks until crispy.

4.

Prepare the serving by shredding the red and white kale thin. Slice the avocado in thin slices.

5.

Slice each Fish-ish stick in 3 parts. Serve each taco with some red kale and white kale in the bottom, 2 tbsp mango salsa, 1 fish-fish stick (sliced in 3), top with avocado, cilantro leaves and crumbled feta cheese. Finish by drizzling sriracha mayo over each taco.

6.

Serve 3 tortillas per person. Preferably with a few drops on lime juice.