Fish Tacos with Magic Mango Sauce and Bright Crunchy Slaw
Fish Tacos with Magic Mango Sauce and Bright Crunchy Slaw
Ingredients
For the Magic Mango Sauce
- 1 yellow bell pepper
- 1 habanero, remove seeds for less heat, or omit
- 1 ripe mango, peeled and seeded
- 4 cloves garlic
- 1 bunch cilantro, large
- 1 teaspoon salt
- 1/2 cup vinegar
- 1 cup olive oil
For the Bright Crunchy Slaw
- 1 head red cabbage, sliced thin on a mandolin
- 1/2 red onion, thinly sliced
- 1 teaspoon salt
- 1/4 cup lime juice, fresh
- 1 lime, zested
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon honey
For the Fish
- 1 pound fish, rockfish, cod, or mahi mahi recommended
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 tablespoons oil, for cooking
For Assembly
- 8 tortillas, your choice
- 1/4 cup cilantro, fresh, chopped, or parsley for garnish, as needed
Instructions
- 1
Prepare the Magic Mango Sauce: Combine the yellow bell pepper, habanero (prepared as per heat preference), ripe mango (peeled and seeded), garlic cloves, large bunch cilantro, 1 teaspoon salt, 1/2 cup vinegar, and 1 cup olive oil in a blender. Blend until the sauce is smooth. Store in an airtight container.
⏱️ 10 min
- 2
Prepare the Bright Crunchy Slaw: In a large bowl, combine the thinly sliced red cabbage with 1 teaspoon of salt and massage the cabbage with your hands for 1-2 minutes to soften it. Add the thinly sliced red onion, fresh lime juice, lime zest, mayonnaise, 2 tablespoons olive oil, and honey. Mix all ingredients thoroughly. Taste and add more salt if desired. Keep cold until ready to serve.
⏱️ 15 min
- 3
Prepare the fish: If not using a pre-made spice blend, mix together 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon paprika, and 1 teaspoon salt. Season the fish generously with your chosen spice blend.
⏱️ 5 min
- 4
Heat 2 tablespoons of oil in a large skillet over high heat. Once hot, add the seasoned fish and cook until nice and golden brown on both sides and cooked through, about 3-5 minutes per side depending on thickness. Set aside.
⏱️ 10 min
- 5
Warm the tortillas according to package directions or by heating them in a dry skillet for 30 seconds per side.
⏱️ 5 min
- 6
Assemble the tacos: Place a portion of the cooked fish into a warm tortilla. Spoon some Magic Mango Sauce over the fish, then top with a generous amount of Bright Crunchy Slaw. Garnish with fresh cilantro or parsley, if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fish Tacos with Magic Mango Sauce and Bright Crunchy Slaw
For the Magic Mango Sauce
- 1 yellow bell pepper
- 1 habanero, remove seeds for less heat, or omit
- 1 ripe mango, peeled and seeded
- 4 cloves garlic
- 1 bunch cilantro, large
- 1 teaspoon salt
- 1/2 cup vinegar
- 1 cup olive oil
For the Bright Crunchy Slaw
- 1 head red cabbage, sliced thin on a mandolin
- 1/2 red onion, thinly sliced
- 1 teaspoon salt
- 1/4 cup lime juice, fresh
- 1 lime, zested
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon honey
For the Fish
- 1 pound fish, rockfish, cod, or mahi mahi recommended
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 tablespoons oil, for cooking
For Assembly
- 8 tortillas, your choice
- 1/4 cup cilantro, fresh, chopped, or parsley for garnish, as needed
Instructions
- 1
Prepare the Magic Mango Sauce: Combine the yellow bell pepper, habanero (prepared as per heat preference), ripe mango (peeled and seeded), garlic cloves, large bunch cilantro, 1 teaspoon salt, 1/2 cup vinegar, and 1 cup olive oil in a blender. Blend until the sauce is smooth. Store in an airtight container.
⏱️ 10 min - 2
Prepare the Bright Crunchy Slaw: In a large bowl, combine the thinly sliced red cabbage with 1 teaspoon of salt and massage the cabbage with your hands for 1-2 minutes to soften it. Add the thinly sliced red onion, fresh lime juice, lime zest, mayonnaise, 2 tablespoons olive oil, and honey. Mix all ingredients thoroughly. Taste and add more salt if desired. Keep cold until ready to serve.
⏱️ 15 min - 3
Prepare the fish: If not using a pre-made spice blend, mix together 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon paprika, and 1 teaspoon salt. Season the fish generously with your chosen spice blend.
⏱️ 5 min - 4
Heat 2 tablespoons of oil in a large skillet over high heat. Once hot, add the seasoned fish and cook until nice and golden brown on both sides and cooked through, about 3-5 minutes per side depending on thickness. Set aside.
⏱️ 10 min - 5
Warm the tortillas according to package directions or by heating them in a dry skillet for 30 seconds per side.
⏱️ 5 min - 6
Assemble the tacos: Place a portion of the cooked fish into a warm tortilla. Spoon some Magic Mango Sauce over the fish, then top with a generous amount of Bright Crunchy Slaw. Garnish with fresh cilantro or parsley, if desired. Serve immediately.
⏱️ 5 min