Name: Mango calamari tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Family
Ingredients: 250 g crumbed calamari or other filling (leftover roast meats/chicken breasts/battered fish); 4 wholewheat tacos or wraps; 2 mangoes peeled, stoned and diced; 1 small red onion finely chopped; 1 green chilli deseeded and chopped; 1/2 bunch fresh coriander washed and chopped; 1/2 large iceberg lettuce washed and shredded; 6 spring onions thinly sliced; mayonnaise to drizzle; lemon wedges or lime wedges, to serve

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Ingredients (10)

250 g	crumbed calamari — or other filling (leftover roast meats/chicken breasts/battered fish)
4	wholewheat tacos — or wraps
2	mangoes — peeled, stoned and diced
1	small red onion — finely chopped
1	green chilli — deseeded and chopped
1/2 bunch	fresh coriander — washed and chopped
1/2	large iceberg lettuce — washed and shredded
6	spring onions — thinly sliced
	mayonnaise — to drizzle
	lemon wedges — or lime wedges, to serve

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Method:

Cook the calamari according to instructions on the packet. While the calamari is cooking heat a non-stick frying pan over medium heat and toast the wraps until lightly golden.

Mix the diced mango, red onion, chilli and coriander together.

To serve layer the iceberg lettuce into each taco, top with calamari and a big spoonful of mango salad. Finally add spring onion and a drizzle of mayonnaise and serve with wedges of lemon or lime.

Reprinted with permission from South African Mango Growers’ Association (SAMGA).