RED CABBAGE & MANGO SLAW
4 cups finely shredded red cabbage (about 1/2 medium head)
1-1/2 cups diced mangoes
1 cup shredded, peeled carrots
Juice of 2 limes
1 T extra virgin olive oil or avocado oil (my favorite!)
1 tsp sea salt
FISH TACOS
1-1/2 lbs skinless mahi-mahi (my fav!), halibut, turbot, or striped bass fillets
Juice of 1 lime
1 tsp hot sauce
1 tsp paprika
1 tsp garlic salt
1 tsp black pepper
Vegetable oil spray
12 corn tortillas (my fav are LaTortilla Factory non-gmo corn tortillas)
12 large cilantro sprigs OR dried cilantro
12 lime wedges
OPTIONAL GARNISHING SAUCE
Spicy Chipotle Sauce (this one's my fav!!! And it's all natural & gluten-free)
DIRECTIONS
1. To make the red cabbage and mango slaw: In a large bowl, combine the cabbage, mangoes, carrots, lime juice, oil and salt, and toss unit well combined.
2. To make the fish tacos: Place the fish in a large shallow dish. In a small bowl, combine the lime juice, hot sauce, paprika, garlic salt, and pepper. Coat both sides of each fillet with the sauce. Cover and refrigerate for 20-30 minutes.
3. Our favorite way to cook the fish is to grill it. However if you're unable to grill, spray a seasoned cast iron skillet with oil and heat on high unit hot. Turn on the ventilation fan. Cook the fish until opaque throughout, 3-5 minutes per side. Cook in batches if necessary. Transfer to a platter, cut into pieces for servings and set aside.
4. In a separate small pan, turn to medium high heat unit hot. Heat the tortillas on the pan for 1 minute each side, until they are hot and malleable.
5. To build the tacos, divide the fish evenly on the tortillas. Top each with cabbage & mango slaw and then cilantro. Optional: Drizzle with the Spicy Chipotle sauce. Serve with lime wedges & enjoy!
Note: If there is leftovers, store the fish and slaw in separate covered containers in the refrigerator for up to 3 days; if storing prepared tacos, store up to 2 days.
Makes approx 6-8 tacos
PREP: 20-20 minutes
COOK: Approx. 20 minutes
