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 tortillas)
12 large cilantro sprigs OR dried cilantro
12 lime wedges
OPTIONAL GARNISHING SAUCE
Spicy Chipotle Sauce (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 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 minutes + at least 1 hour for marinating
COOK: Approximately 20 minutes
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