Fish Tacos

For when you crave casual

Yield:
Serves 4 as a meal, can be doubled easily
Category:
Seafood
Cuisine:
Mexican
Prep Time:
15 min
Cooking Time:
5 min
Total Time:
20 min

INGREDIENTS:

  • Cabbage Slaw
  • 1/2 head of Napa Cabbage, very thinly sliced
  • 1 /2 tsp salt
  • 2 tbsp sour cream
  • 1 tbsp lime juice
  • 1 tbsp chopped cilantro
  • Mango Salsa
  • 1 mango, peeled and chopped
  • 1 avocado, cubed
  • 1/2 cup finely chopped red onion
  • 1/4 cup cilantro, stems trimmed, chopped
  • 1 large clove garlic, finely chopped
  • The Fish
  • 300 g Halibut, cod or other firm white fish fillet, cut into bite sized chunks
  • 2 or 3 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1 tsp garlic salt
  • 4 tablespoons becel or olive oil
  • 4 flour tortillas (15 to 20 cm inch), warmed
  • Garnish
  • 6 to 8 radishes, cut very thinly and tossed in 1 tbsp white vinegar and 1 tsp white sugar.

DIRECTIONS:

  1. Prepare the cabbage slaw and toppings before starting on the fish. Combine the cabbage with the salt in a bowl and let sit for about 20 minutes. In a colander, press or squeeze out the extra moisture. In a large bowl, combine the cabbage, sour cream, lime juice and cilantro.
  2. Combine the mango, avocado, onion, cilantro, garlic and lime juice in a medium bowl. Season to taste width chili powder, salt and freshly ground black pepper. Set aside. Season the fish with chili powder and salt. Melt the becel or warm the olive oil in a 12 inch non-stick skillet over medium high heat. Cook the fish, for 3 to 4 minutes, turning it at the halfway point. Lay pieces on a paper towel to drain.
  3. Heat tortilla in a dry pan or on a griddle until warm and soft, Place fish on the tortillas, followed by the cabbage, items in the salsa bowl and the radishes.

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