Ingredients
Scale
For the Fish:
- 1 lb. flaky white fish (cod, halibut, or tilapia, which is what I used)
- 1 lime, zested and juiced
- 1/2 tsp. pimenton (Spanish paprika)
- 2 cloves garlic, smashed
- 1/4 c. vegetable or canola oil
- Kosher Salt
For the Cabbage Slaw:
- 1/2 head savoy cabbage, shredded (about 2-3 cups)
- 3 scallions, sliced thinly
- 1/4 c. red onion, finely minced
- 1 serrano chile or jalapeno, seeded and deveined, minced
- 2 tbl. sugar
- 1/4 - 1/2 c. apple cider vinegar
- 1/4 c. canola or vegetable oil
- Kosher Salt
- Freshly Ground Black Pepper
For the Mango-Radish Salsa:
- 1 mango, diced
- 1 lime, juiced
- 4 - 5 radishes, thinly sliced and then sliced again to create matchsticks
- 1/8 c. red onion, finely minced
- 1 tsp. chili powder
- 1 tbl. canola or vegetable oil
- Kosher Salt
- Freshly Ground Black Pepper
For the Cream:
- 1/2 c. sour cream
- 1/4 - 1/3. c. mayonnaise
- 1 chipotle in adobo, plus a tsp. of the adobo sauce
- 1/2 lime, juiced
- Kosher Salt
- Freshly Ground Black Pepper
- Corn or Flour Tortillas (about 2 - 3 per person)
- 2 avocados, thinly sliced
- Lettuce
Instructions
- Fish:
- Combine the lime zest, lime juice, pimenton, garlic, and oil in a bowl (I actually just use a ziploc bag and shake vigorously... makes for easier cleanup!) Season with Kosher Salt. Cut the fish into strips and combine into the marinade. Refrigerate for at least one hour.
- Cabbage Slaw:
- Combine the shredded cabbage, scallions, red onion, serrano chile / jalapeno, sugar, 1/4 cup of the apple cider vinegar, and oil in a medium bowl. Stir until well combined. Season with Kosher salt and freshly ground black pepper. Taste and add some additional apple cider vinegar if you would like some more acidity. If planning on eating within an hour, let it sit at room temperature. If using later on, store in refrigerator.
- Mango-Radish Salsa:
- Combine mango, lime juice, red onion, radish, chili powder, and oil in a small bowl. Stir until well combined. Season with a little kosher salt and freshly ground black pepper.
- Cream:
- Puree the chipotle with the adobo sauce in a food processor. Combine the chipotle puree, sour cream, mayonnaise, and lime juice in a small bowl. Season with Kosher salt and freshly ground black pepper.
- When ready to cook the fish, heat 1 tbl. of canola or vegetable oil in a skillet or saute pan over medium heat. Once hot, add the fish and cook for about 2-3 minutes. Turn fish over and cook for an additional 2-3 minutes.
- While fish is cooking, wrap your tortillas in aluminum foil and warm them up in a 350° oven.
- Build your tacos! Top your tortilla with a little lettuce, some fish, cabbage slaw, mango-radish salsa, sliced avocado, and top with a little chipotle cream. If using corn tortillas, use 2 for each taco.
Nutrition
- Serving Size: 4