Fish Tacos with Mango Slaw

Fish Tacos with Mango Slaw

Tomorrow is Cinco de Mayo, and this recipe is a perfect one to celebrate with. Fish tacos are one of my new favorite meals to prepare at home. After eating some amazing fish tacos more than once during a vacation in Hawaii last summer, I knew that I needed to learn how to make them at home. I’ve made them twice now, and both times they’ve turned out great. Pour a glass of wine or a margarita and start cooking, and you’ll have a delicious dinner on the table in less than an hour.

I love how all of the components work together in this meal to create a dish with a wonderful balance of flavors and textures. The fish is marinated in a combination of lime juice, olive oil, cilantro, cumin, chili powder, and garlic. The cabbage and mango slaw is seasoned with red onion, jalapeno, lime juice, and cilantro. The fish and crunchy slaw are topped with dallops of cool avocado crema and then wrapped in a warm tortilla. Are you hungry yet?

Ingredients

  • Tomorrow is Cinco de Mayo, and this recipe is a perfect one to celebrate with. Fish tacos are one of my new favorite meals to prepare at home. After eating some amazing fish tacos more than once during a vacation in Hawaii last summer, I knew that I needed to learn how to make them at home. I’ve made them twice now, and both times they’ve turned out great. Pour a glass of wine or a margarita and start cooking, and you’ll have a delicious dinner on the table in less than an hour.
  • Fish Tacos with Mango Slaw
  • Printable Recipe
  • Makes 4 servings
  • Ingredients:
  • For the Fish:
  • 2 Tbsp. freshly squeezed lime juice
  • 3 Tbsp. extra virgin olive oil, divided
  • 3 Tbsp. minced fresh cilantro
  • 1/4 tsp. cumin
  • 1/2 tsp. chili powder
  • 2 garlic cloves, minced
  • 1 lb. tilapia or halibut
  • Salt and pepper
  • For the Mango Slaw:
  • 3 cups finely shredded red cabbage
  • 1 cup diced mango
  • 1/4 cup finely chopped red onion
  • 2 Tbsp. seeded and chopped jalapeno
  • 3 Tbsp. fresh lime juice
  • 2 Tbsp. extra virgin olive oil
  • Salt and pepper
  • Small handful chopped fresh cilantro
  • For the Avocado Crema
  • 1 large avocado, peeled, pitted, and coarsely chopped
  • 2 Tbsp. fresh lime juice
  • 2 heaping Tbsp. greek yogurt (or sour cream)
  • Salt and pepper
Read the whole recipe on Kristine's Kitchen