Fish tacos with mango salsa

Ingredients for 2 servings:

• 4 small fish fillets (sea bream fillets)
• ½ mango(s)
• 1 small onion(s), red
• some basil
• 4 taco shells, or tortillas
• 3 limes
• 1 tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

First, dice half a mango and the red onion into small cubes and place everything in a bowl. Add a few finely chopped basil leaves. Mix everything with the juice of two limes and let the salsa infuse. Meanwhile, heat the tacos in the oven. If you’re using tortillas, heat them in a pan or in the oven. Season the sea bream fillets with salt and pepper. Heat a pan over medium heat and add the olive oil. Once hot, add the sea bream fillets, skin-side down, to the pan. Drizzle the juice of the third lime over the fillets. Turn the fillets over after about four minutes. Depending on the thickness of the fillets, the fish will cook quickly. Once the fish is cooked through, take a taco, place a fillet inside, and add a few spoonfuls of the mango salsa. Use a tortilla in a similar way: place the fish fillet on top, add the salsa, and wrap it up. Tip: Instead of sea bream fillets, other saltwater fish are also suitable, depending on taste and availability.