Fish Tacos with Mango Salsa - Janella Purcell

Ingredients

• 8 organic corn tortillas
• 220 piece line and pole white fish, like flathead, jewfish, whiting, wild barramundi
• 1 tbsp olive oil
• 2 tsp each cumin and smoked paprika, ground
• 2 tbsp corn starch or GF flour
• 1/2 tsp salt, unrefined
• Chilli flakes to serve, optional
• 2 mangoes, peeled and flesh diced
• 1/2 red onion finely sliced
• 1 lime, juice and zest grated
• 2 kaffir lime leaves, finely sliced
• 1 long red chili, finely sliced
• 1/2 small red capsicum, diced
• 1 small cucumber, diced
• Small handful each of fresh coriander and mint leaves (extra for garnish)
• 2 spring onions, chopped finely (extra for garnish)
• Salt, unrefined, to taste; or 2 tsp fish sauce
• A few drops of toasted sesame oil