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Red Curry Tarakihi Tacos with Coconut Rice, Avocado, Mango, Tomatoes, & Mesclun Recipe

5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 1 hr 10 mins
Course Mexican Kitchen, Seafood Recipes, Snacks
Servings 2 servings
Calories 480 kcal


  • 2 cups cooked Jasmine rice, cooled
  • 165ml can of coconut milk
  • Juice of 1 lime
  • 2 fillets of tarakihi
  • 2 Tbsp red curry paste
  • 1 cm fresh ginger, finely chopped
  • 1 garlic clove, crushed
  • 3 tomatoes, sliced
  • 1 mango, diced
  • Avocados, sliced
  • Spring onion, finely chopped
  • Thai basil
  • Vietnamese mint
  • Store-bought or homemade tortilla wraps


  • Mix the rice, coconut milk, and lime juice together. Season with salt and set aside.
  • Meanwhile, coat the fish in the red curry paste. Heat a frying pan to medium-high. Drizzle with oil. Add the ginger and garlic.
  • Fry until fragrant, then add the fish and carefully cook it through.
  • Fill the tortillas with rice, fish, tomatoes, mango, avocados, mesclun, spring onion, Thai basil, and Vietnamese mint.

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