Fish tacos are a fun summer food and easy to make at home. Here, instead of breaded and fried fish, keep it lean with tilapia or halibut and just a dab of olive oil. Juicy mango fills out the taco and a topper of smoky slaw makes it a meal. This is mild, so add a dash of your favorite hot sauce if you need some heat.
Mango Fish Tacos with Chipotle Slaw
Ingredients
For the tacos
- 4 corn tortillas
- 8 ounces (250g) tilapia or halibut
- 1 teaspoon olive oil
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1 cup (250 mL) chopped mango
- 1/4 cup (60 mL) cilantro, chopped
- 2 teaspoons fresh lime juice
For the Smoky Slaw
- 1 cup (250 mL) chopped cabbage
- 1/2 cup (120 mL) 0% Greek yogurt
- 2 tablespoons chopped scallion
- 1 teaspoon (5 mL) fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon chipotle powder
Directions
Wrap the tortillas in foil and warm in an oven preheated to 350ºF/180ºC for 15 minutes or place on a plate, cover loosely with a paper towel and warm in the microwave for 30 seconds just before serving.
Make slaw by combining the cabbage, yogurt, scallion, lime juice, salt and chipotle powder, toss to mix and let stand at room temperature while you prepare the tacos.
Cut the tilapia into 1/2–3/4 inch (1–2 cm) cubes, reserve.
Drizzle a a small, nonstick pan with olive oil and place the pan over medium-high heat. Add the fish cubes and stir. Sprinkle with paprika and salt and stir, reducing the heat to medium as the cubes start to sizzle. When the fish is white and starting to flake, about 3 minutes, add the mango, cilantro and lime juice. Continue to stir for about 3 minutes, just until the mango is warmed through and the fish is cooked.
Divide the fish mixture between four corn tortillas and top with about 1/4 cup slaw per taco. Serve immediately.
Nutrition Information
Serves: 2 | Serving Size: 2 tacos plus 1/2 slaw
Per serving: Calories: 413; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 41mg; Sodium: 158mg; Carbohydrate: 59g; Dietary Fiber: 9g; Sugar: 19g; Protein: 30g
