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Fish Tacos with Mango Salsa and Honey Lime Slaw

Loaded with fresh ingredients, its a perfect summer meal!


With a fresh mango salsa and a honey lime cabbage slaw, these fish tacos are so flavorful and satisfying but you will feel good and light at the end of the meal.


INGREDIENTS

Mango Salsa

~ 3 ripe mangos, diced *you can also use frozen mango

~ 1 medium red bell pepper, diced

~ ½ cup chopped red onion

~ ¼ cup fresh cilantro, chopped

~ 1 jalapeño, seeded and minced

~ 1 tablespoon lime juice

~ salt, to taste


Slaw

~ 1 cup green cabbage, thinly sliced

~ 1 cup purple cabbage, thinly sliced

~ 1 tablespoon lime juice

~ 1/8 cup chopped fresh cilantro

~ 1 teaspoon honey

~ salt & pepper to taste


Tacos

~ 1 - 2 Mahi Mahi fillets

OR any other white fish of your preference

~ Corn or flour tortillas


INSTRUCTIONS

Mango Salsa

1. Combine the mangos, red bell pepper, red onion, cilantro, and jalapeño pepper in a bowl. Add the lime juice and toss well. Season to taste with salt and pepper, and refrigerate for at least an hour to let all the flavors meld.


Honey Lime Slaw

2. To a large bowl, add green cabbage, purple cabbage, lime juice, cilantro, honey, salt and pepper. Gently toss to coat and set aside.


Tacos

3. Prepare and make fish. Season both sides of fish with salt and pepper. Heat a large

non-stick skillet to medium high heat.


4. Add olive oil to pan, once hot, immediately add fish. Sear each side for 2-5 minutes.

(the fish is done when it is still white in the center and gently flakes apart and gently firm to touch.) Remove cod from pan and set on a plate to rest.


5. To heat corn tortillas: heat a skillet to medium high heat, spray both sides of tortilla with cooking spray and cook for 1-2 minutes on either side until browned.


5. Assemble Fish Tacos: To one tortilla add slaw, prepared fish and top with mango salsa.


6. Serve with a fresh lime wedge, avocado and tortilla chips.


Enjoy with a glass of Sauvignon Blanc!

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