Fish tacos with tamarind aioli, green mango chow and tamarind pepper sauce

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Fish tacos with a Caribbean twist thanks to the deliciously tangy green mango chow and tamarind aoili.

Ingredients

For the green seasoning

  • ½ garlic clove, crushed
  • ½ spring onion, green parts only, finely chopped
  • few fresh chives, finely chopped
  • 1 fresh coriander sprig, finely chopped
  • 1 fresh parsley sprig, finely chopped
  • 1 fresh thyme sprig, leaves only, finely chopped
  • ½ lime, juice only
  • dash hot pepper sauce, ideally Scotch bonnet sauce

For the fried fish

For the tamarind aioli

For the green mango chow

For the tamarind pepper sauce

To serve

  • 6 x 15cm/6in corn tortillas
  • 4 tbsp finely chopped white cabbage
  • 4 tbsp diced cucumber, peeled and seasoned with salt and sugar
  • 1 red chilli, seeds removed and finely chopped, to garnish
  • 2 tbsp micro coriander, to garnish
  • 2 tbsp micro red amaranth, to garnish
  • 1 lime, cut into wedges