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

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

Course: Mexican Kitchen, Seafood Recipes, Snacks
Servings

2

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

480

kcal

Ingredients

  • 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

Directions

  • 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.