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This post was sponsored by thebar.com. The opinions are completely my own based on my experience.
Serve these mango mojitos and Cuban fish tacos at your next party! The mojito uses a classic recipe with a delicious tropical twist.
It’s October and summer is officially over. I’m especially sad because we had such a brilliant summer and I was built for the warm weather.
Cold is not my friend and I really wish I could just hibernate for the whole of winter but unfortunately that’s not an option!
But there is some hope because I think I’ve found the perfect antidote to the change in seasons! It’s this beautifully bright mango mojito with Cuban fish tacos.
Will and I have dabbled in making cocktails every now and then and I really like making cocktails together, it’s always loads of fun so I was really excited to get the chance to work with thebar.com to put a fun twist on one of their classic cocktails.
When I was deciding which cocktail to make I was instantly drawn to a mojito.
Mojitos are one of my favourite cocktails, the combination of the mint and rum is always a winner with me and I chose to add some mango to get a lovely sweet, tropical flavour.
Of course you could serve these mojitos on their own but they’re also the perfect accompaniment to these Cuban fish tacos.
The two recipes are surprisingly quick to make and you could serve them both at a party, to your friends or just on a weeknight, I promise they’re really that easy!
So to make your mango mojitos you simply muddle your mint leaves and a little sugar together (you could definitely use a cocktail shaker for this but we didn’t have one so I just used a flat bottomed glass) and then add some lime juice and mango chunks and crush everything together until it’s fully combined.
At this point you could strain your mixture but I like it with some mango chunks in it. Add your rum, soda water and ice and you’ve got a perfect mango mojito!
Then you just need to make these quick Cuban fish tacos!
Marinate your fish in orange juice, lime juice, garlic, smoked paprika and cumin and then cook over a high heat. Serve in tortillas with a fresh and zingy slaw.
Guys, imagine how impressed your friends would be if you brought these out at a dinner party?!
Don’t miss all my other fish and seafood recipes!
Keep scrolling to get the recipe…
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS ONCE YOU’VE MADE THESE MANGO MOJITOS WITH CUBAN FISH TACOS?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Mango Mojitos with Cuban Fish Tacos
- 4 tsp Sugar
- 16 Fresh Mint Leaves
- Juice of 1 Lime
- 2 tbsp Mango Chunks
- 50 ml Captain Morgan® White Rum
- Soda Water to top up the drink
- Ice Cubes to serve
Cuban Fish Tacos
- 250 g Firm White Fish I used cod
- 2 tbsp Olive Oil
- Juice of 1/2 Lime
- Juice of 1 Orange
- 2 cloves Garlic crushed
- 1 tsp Smoked Paprika
- 1 tsp Cumin
- Salt and Pepper
- 4-6 Corn Tortillas warmed for serving
- 1/4 White Cabbage shredded
- 1 Chilli finely chopped
- 1 Carrot peeled and shredded
- 1 tbsp Coriander chopped
- 1 tbsp Cider Vinegar
- 1 tsp Maple Syrup
- Salt and Pepper
To Make the Mojitos
- Put half the sugar and mint leaves into a cocktail shaker. Muddle together until the sugar has dissolved. Add the mango chunks and muddle again until the mango resembles a puree.
- Add the rum. At this point you could strain the cocktail but I like it with the mango and mint leaves left in it. Pour over ice in the glass you're using to serve the cocktail. Top up with soda water.
To Make the Tacos and Slaw
- Marinate the fish in a tablespoon of olive oil, the lime and orange juice, garlic, smoked paprika, cumin and a sprinkling of salt and pepper for about 15 minutes. Heat the remaining tablespoon of oil over a high heat and cook the fish for about 3-5 minutes on each side until cooked through. Place on a board and flake.
- Place the cabbage, chilli, carrot, coriander, vinegar, syrup and a sprinkling of salt and pepper into a large bowl. Mix thoroughly. Serve the tortillas with the flaked fish and slaw and a mojito on the side!
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