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Recipes From The Charlie & Ivy’s Kitchen - Fish Tacos with Mango Cucumber Salsa

Fish Tacos

Charlie & Ivy's creates delicious-tasting artisan oils, dressings, marinades and mayos. Packed full of flavour, their products are made by them on the farm using the very best ingredients including their own cold-pressed rapeseed oil. Launched in 2014, the gifts and recipes alike have proved popular with foodies across the country.

Eating occasions: BBQ, summer entertaining, alfresco dining

Soundbite: Packed with Jamaican Jerk flavours, our warm, spicy and zesty Jerk marinade does all the hard work. A simple summer serve straight from the grill.

Availability: The Charlie & Ivy's range is available from independent retailers nationwide and online at https://www.charlieandivys.co.uk/shop.html

Serves: 4-6 as a light lunch or snack

Fish Tacos

Fish Tacos with Mango & Cucumber Salsa

Ingredients:

200g Fresh Cod Loin fillets, or any white meaty fish fillets like halibut, bass or monkfish are best for these tacos
Charlie & Ivy's Jerk Marinade
6 mini tortilla wraps
1 shredded baby gem lettuce

For the Mango Salsa:
½ cucumber, diced with the seeds removed
1 ripe mango, diced
4 spring onions, chopped, or ½ a red onion, diced
Handful of fresh coriander, chopped
Juice of ½ lime (or more to taste)
Sea salt and black pepper
A drizzle of Charlie & Ivy's Mango & Chilli Dressing

Method:

Marinade your fish in the Jerk Marinade for 1 hour and then pop on the BBQ, or in the oven (160C Fan / 180C Oven / 350F / Gas Mark 4) until cooked.
Be careful not to cook for too long. It will be ready when it starts to flake easily with a fork, remembering it will continue to cook a little longer after it's taken off the grill.
Combine the cucumber, mango and chopped spring onions or red onion, and just before serving, add the dressing, coriander, lime juice, and season.
When ready to serve, warm the tortilla wraps on the grill for a minute or two and then line with the shredded baby gem, fill with the fish and then top with the mango salsa.