Fish Tacos with Mango Slaw & Avocado Crema

If you travel to Mexico’s Baja region or sunny southern California, you will find hundreds of restaurants and food stands offering fish tacos. Most often the fish is beer-battered and fried. This version using marinated fish is a lot easier, and in my opinion, even more flavorful.

Plus I just love the extra boost of flavor from the crunchy mango slaw and the avocado crema. 

Enjoy!

Fish Tacos

For the Mango Slaw:
2 cups finely shredded green cabbage
1 1/2 cups finely shredded red cabbage
1 cup small-diced mango
1/4 cup thinly sliced red onion (about half a small onion)
2 tablespoons seeded and finely diced fresh jalapenos
3 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons coarsely chopped fresh cilantro leaves

For the Avocado Crema:
2 large ripe avocados, peeled, pitted and coarsely chopped
2 tablespoons freshly squeezed lime juice
1/4 cup sour cream
Kosher salt and freshly ground black pepper

For the Fish Tacos:
1/4 cup plus 1 tablespoon olive oil, divided
2 tablespoons freshly squeezed lime juice
1 clove garlic, minced
1/2 teaspoon chili powder
4 tilapia fillets (6 ounces each)
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
8 small (4-inch) flour tortillas, warmed

To make the mango slaw: In a large mixing bowl combine the green cabbage, red cabbage, mango, red onion, and jalapeno. Add the lime juice and olive oil and toss until well combined. Season to taste with salt and pepper. Fold in the cilantro just before serving.

To make the avocado crema: In a food processor puree 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.

To make the fish tacos: In small bowl whisk together 1/4 cup of the olive oil, 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 skillet over medium-high heat, warm the remaining tablespoon of oil until a few droplets of water sizzle when carefully sprinkled in the pan. Sear the fish on one side until the meat is well browned and releases easily from the pan, about 4 to 5 minutes. Turn and cook until the fish is cooked through, about 5 minutes more. 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 the tortillas. Garnish with desired amounts of the mango slaw and avocado crema. Serve warm.

Serves 4.

Time Saving Tip: Instead of shredding the cabbage for the slaw, pick up a package of shredded Angel Hair Cole Slaw in your produce department.

Do Ahead: The slaw can be made up to 2 hours ahead. Store covered in your refrigerator until ready to serve.

Variation: For a kid friendly version, melt cheddar cheese on a tortilla and top with the seared fish.

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Jennifer Chandler

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