Ingredients
Mango Slaw
- 2 cups finely shredded green cabbage
- 1 ½ cups finely shredded red cabbage
- 1 cup small-diced ripe mango
- ¼ cup thinly sliced red onion (about half a small onion)
- 2 tablespoons seeded and finely diced jalapeño
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- kosher salt and freshly ground black pepper
- 2 tablespoons coarsely chopped fresh cilantro
Avocado Crema
- 2 large ripe avocados, peeled, pitted, and coarsely chopped
- 2 tablespoons fresh lime juice
- ¼ cup sour cream
- kosher salt and freshly ground black pepper
Fish Tacos
- ¼ cup (plus one tablespoon) olive oil
- 2 tablespoons fresh lime juice
- 1 clove garlic, minced
- ½ teaspoon chili powder
- 4 tilapia fillets (6 ounces each)
- Kosher salt and freshly ground black pepper
- 8 small, four-inch flour tortillas, warmed
Directions
Mango Slaw
- In a large bowl, combine both cabbages, the mango, onion, and jalapeño.
- Add the lime juice and oil and toss until well combined.
- Season to taste with salt and pepper.
- Refrigerate until ready to serve or up to 2 hours. Fold in the cilantro just before serving.
Avocado Crema
- In a food processor, purée the avocado and lime juice until smooth.
- Blend in the sour cream.
- Place the crema in a bowl and season to taste with salt and pepper.
Fish Tacos
- In small bowl, whisk together ¼ cup of the oil, the lime juice, garlic, and chili powder until well blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover and refrigerate for at least 30 minutes or up to 1 hour. Remove the fish from the marinade, drain off any excess, and discard the marinade. Season both sides of the fish with salt and pepper to taste.
- In a large cast iron skillet over medium-high heat, warm the remaining 1 tablespoon oil until a few droplets of water sizzle when carefully sprinkled in the pan. Sear the fish fillets on one side until they are well browned and release easily from the pan, 4-5 minutes. Turn and cook until the fillets are cooked through, about another 5 minutes. Transfer the fish to a plate and break into large pieces.
- Assemble the tacos by placing the fish (approximately half a fillet per taco) in the center of each tortilla. Garnish with desired amounts of the slaw and crema. Serve warm.