Sharing my Cinco de Mayo Fish Taco recipe! Living by the beach, I LOVE tasting all the fish tacos. This has got to be a favorite at-home recipe! Don’t be intimidated by all the steps….it’s a lot easier than it looks.
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Mango Salsa Ingredients:
1 Avocado, diced
1 Mango, diced
1 Large Tomato, diced
2 Tbsp Red Onions, finely chopped
1 Lime, juiced
1 Tbsp Fresh Cilantro, chopped
Sea Salt & Ground Pepper to taste
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Avocado Slaw Ingredients:
2 C. Shredded Cole Slaw
1/2 Avocado
1/4 C. Lime Juice
1/4 C. Water
2 Tbsp Olive Oil
1/2 C. Cilantro
1 Clove Garlic, minced
1/2 tsp Cumin
Sea Salt & Ground Pepper to taste
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Fish Ingredients:
1 tsp Cumin
1 tsp Sea Salt
1/4 tsp Chili Powder
1 lb. Tilapia or Mahi Mahi
Corn Tortillas, warmed
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Directions:
1. Prepare the Mango Salsa by gently mixing all ingredients together in a medium-size bowl. Let sit for 15 minutes in fridge to allow flavors to mix.
2. Prepare Avocado Slaw by combining avocado, lime juice, water, olive oil, cilantro, garlic, cumin, and sea salt & pepper in a blender. Blend until smooth. *Add more water for thinner consistency*
3. Place shredded Cole slaw in large bowl and pour the blended avocado mixture over slaw. Let sit for 15 minutes in fridge to allow flavors to mix.
4. Prepare Fish by combining cumin, salt, and chili powder in a small bowl. Sprinkle over fish and be sure it is rubbed in well.
5. Preheat oven to 400 (or grill or heat in skillet). Sprinkle casserole dish with olive oil, then place fish evenly apart. Cook per preparation method, approx. 15 minutes.
6. Transfer fish to a plate to allow to cool for 5 minutes, then flake into chunks with fork. At this time, quickly broil tortillas to warm-up.
7. Assemble tacos by adding avocado slaw, fish, then mango salsa into warmed tortilla. Fold over and enjoy!
