Now, I can’t say I am a huge fish fan but I try and find recipes I like that incorporate fish because of it’s amazing health benefits. Recently I went to a local baja restaurant with my friends and someone ordered some fish tacos that they adored, and we have been back several times since because the place was so good. So I set out to recreate these magical tacos, and while these weren’t exactly it, they are a jumping off point. I think the miss for us here was the tilapia, it’s kind of a weak tasting fish. Also, the mango I had was bad 🙁 I subbed in some pineapple which was still great and I think would be good in addition to the mango in the recipe. Next time I make these I am going to try them with some Mahi Mahi, which is a fish I love, plus I’m are planning to go deep-sea fishing again with some friends who will be visiting next month so hopefully we will have lots of fresh Mahi to cook with! So, if you are a tilapia fan stick with it, if not you may want to swap this out for another fish but these are super easy and delicious! Enjoy!

Fish Tacos with Mango Salsa

Fish Tacos with Mango Salsa

Mango Slaw:
2 cups finely shredded green cabbage
1 1/2 finely shredded red cabbage
1 cup diced mango
1/4 cup thinly sliced red onion (about half a small onion)
2 Tbsp seeded and chopped fresh jalapeno
3 Tbsp fresh lime juice, plus more to taste
2 Tbsp olive oil
Salt & Pepper
Small handful chopped fresh cilantro, plus more for garnish

Avocado Creme :
1 large avocado, peeled, pitted, and coarsely chopped
2 Tbsp lime juice, plus more to taste
2 heaping Tbsp sour cream ( used plain greek yogurt)
Salt & pepper

1/4 cup + 1 Tbsp olive oil
2 Tbsp lime juice
1 clove garlic, minced
1 tsp chili powder
4 tilapia filets
Salt & pepper
8 small tortillas
8 lime wedges, for serving

In a large zipper bag, add 1/4 cup olive oil, lime juice, garlic, and chili powder, mix. Add tilapia filets and gently toss to coat. Refrigerate the fish for 30 minutes to marinate. Meanwhile, make the mango slaw by tossing all the ingredients together in a medium bowl. Then, make the avocado creme by combining ingredients in a food processor, or by hand with a fork mashing the avocado.

When the fish is ready, heat 1 Tbsp olive oil over medium-high heat. Remove the fish from the bag and discard marinade, then lightly season the filets with salt and pepper. Cook the fish 3-5 minutes on each side, until nicely browned and the fish is just cooked through (you want the fish to be white throughout, not opaque/clear). Transfer the fish to a plate and break into large pieces. Warm the tortillas and top with the fish and mango slaw, then drizzled with avocado creme. Serve with a lime wedge, and additional cilantro if desired.

Source: Confections of a Foodie Bride

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