250 g crumbed calamari or other filling (leftover roast meats/chicken breasts/battered fish)
4 wholewheat tacos or wraps
2 large ripe mangoes, peeled, stoned and diced
1 small red onion, finely chopped
1 green chilli, deseeded and chopped (optional)
½ bunch coriander, washed and chopped
½ iceberg lettuce, washed and shredded
6 spring onions, thinly sliced
Mayonnaise, to drizzle
Lemon or lime wedges, to serve
Description
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.
