I am a huge fan of fish tacos and all the varieties they come in. My favorite is the blackened fish tacos with mango slaw. It's spicy, and tangy and tastes so fresh. I usually add an avocado-lime crema to top it off with. In the picture below, I tried both flour and corn tortillas to see which one I preferred. I definitely liked the corn better.
You can do so much with tacos and turn them into anything you would like. Different fish, different slaws, different sauces and even different tortillas. This recipe comes from the magazine "The Magnolia Journal" the summer of 2018 edition.
Ingredients: (For about 4 servings)
- 1 1/2 pounds Halibut
- 2 tbsp Lime juice
- 1 tsp of your favorite hot sauce
- 1 tsp Garlic Salt
- 1 tsp Black Pepper
- Corn or flour 6" tortillas I recommend Corn
- 1 tsp Smoked Paprika
- 1 tbsp Veggie oil
- Cilantro and Lime to garnish
For the Mango Slaw:
- 1/4 cup Lime juice
- 1 tbsp Olive Oil
- 1/2 tsp salt
- 4 cups of shredded Cabbage
- 1 1/2 cups of chopped Mango
- 1 cup shredded carrots
Toss together to combine and you have Mango Slaw
For the Avocado-Lime Crema:
- 1 medium Avocado peeled and pitted
- 1/2 cup Cilantro chopped
- 1/4 cup Sour Cream
- 2 tbsp freshly squeezed lime juice (from about 1 medium lime)
- 1/2 tsp salt
Blend together and you have Avocado-Lime Crema
Cooking the fish:
1. Combine lime, hot sauce, garlic salt and pepper.
2. Add fish to the bowl and rest for 15 minutes, turning once
3. Add oil to pan and cook fish ~5 minutes per 1/2 " or until flaky
4. Break fish into large chunks and sprinkle with smoked paprika
5. Assemble by placing fish and mango slaw onto a warm, grilled tortilla and top with avocado-lime crema. Garnish with cilantro and lime wedges
6. Enjoy!
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