Fish Tacos with Mango Slaw Recipe
Yield: 4 to 6 servings
Active Time: 30 minutes
Total Time: 50 minutes
Ease of Preparation: Easy
Ingredients
Mango Slaw:
Fish Tacos:
Directions
For the mango slaw: Combine the mayonnaise and lime juice in a medium bowl, then add the slaw mix, avocado, mango, bell pepper, red onion and cilantro. Season with salt and toss to combine.
For the fish tacos: Whisk together the lime zest and juice, chili powder, cumin, garlic powder, onion powder, paprika and oregano in a shallow baking dish. Season the fish on both sides with salt and pepper, then add to the seasoning blend and turn to coat both sides completely.
Turn the gas burner on your stove to medium heat. Add a tortilla directly to the burner and let toast on the flame for about 45 seconds. The tortilla will be ever so slightly charred in spots. Flip the tortilla using tongs, and toast the other side for about 30 seconds more. Add to a clean kitchen towel and wrap up to keep warm. Repeat with the remaining tortillas. (Alternatively if you do not have a gas stove you can simply wrap the tortillas in a damp paper towel and microwave for roughly 45 seconds.)
Heat the avocado oil in a large cast-iron skillet over medium-high heat. Add the cod and cook until blackened on the outside, opaque throughout and flakes easily with a fork, 2 to 3 minutes per side.
Pile the fish on the toasted tortillas, top with the mango slaw (or serve it on the side), sprinkle with cilantro and serve with lime wedges.
Watch Tregaye's Way Saturdays at 12:30 p.m. ET/PT, or stream full episodes on the Watch OWN app.
Active Time: 30 minutes
Total Time: 50 minutes
Ease of Preparation: Easy
Ingredients
Mango Slaw:
- 1/2 cup mayonnaise
- Juice of 2 limes
- One 16-ounce bag coleslaw mix
- 1 avocado, thinly sliced
- 1 mango, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1/2 red onion, finely chopped
- 1 tablespoon chopped fresh cilantro, plus more for serving
- Pink Himalayan salt
Fish Tacos:
- Zest and juice of 1 lime, plus lime wedges for serving
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/8 teaspoon dried oregano
- 1 1/2 pounds cod fillets, cut into 4 pieces
- Pink Himalayan salt and freshly ground black pepper
- 8 to 10 flour or corn tortillas
- 2 tablespoons avocado oil
Directions
For the mango slaw: Combine the mayonnaise and lime juice in a medium bowl, then add the slaw mix, avocado, mango, bell pepper, red onion and cilantro. Season with salt and toss to combine.
For the fish tacos: Whisk together the lime zest and juice, chili powder, cumin, garlic powder, onion powder, paprika and oregano in a shallow baking dish. Season the fish on both sides with salt and pepper, then add to the seasoning blend and turn to coat both sides completely.
Turn the gas burner on your stove to medium heat. Add a tortilla directly to the burner and let toast on the flame for about 45 seconds. The tortilla will be ever so slightly charred in spots. Flip the tortilla using tongs, and toast the other side for about 30 seconds more. Add to a clean kitchen towel and wrap up to keep warm. Repeat with the remaining tortillas. (Alternatively if you do not have a gas stove you can simply wrap the tortillas in a damp paper towel and microwave for roughly 45 seconds.)
Heat the avocado oil in a large cast-iron skillet over medium-high heat. Add the cod and cook until blackened on the outside, opaque throughout and flakes easily with a fork, 2 to 3 minutes per side.
Pile the fish on the toasted tortillas, top with the mango slaw (or serve it on the side), sprinkle with cilantro and serve with lime wedges.
Watch Tregaye's Way Saturdays at 12:30 p.m. ET/PT, or stream full episodes on the Watch OWN app.
