About a week ago my mother mentioned to me that she had never had a fish taco before. I couldn't believe it!
I never really had a steadfast recipe for fish tacos before, so this time I decided to write it down and share it. If you are sensitive to spicy food I highly recommend using jalapenos instead of serrano peppers for the salsa. The jalapenos at the store looked mushy so I went for serranos instead. Little did I know, they are HOT! It's a good thing I didn't try for the pretty orange habaneros!
Fish Tacos with Mango Salsa (serves 3)
For the Fish:
1 lbs Tilapia (or 3 fillets)
1 tsp Salt
1 tsp Smoked paprika
1/2 tsp Chipotle chili powder
2 tsp Garlic pepper
For the Coleslaw:
1/2 Red cabbage, sliced
1/4 Cup Greek yogurt
1/4 Cup Mayonnaise
Juice of one lime
1/4 tsp Smoked paprika
1/2 tsp Mexican seasoning (McCormick brand)
For the Salsa:
4 Roma tomatoes
2 Small or 1 large avocado(s)
2 or 3 Radishes
Juice of 1 lime
2 Serrano peppers
Salt to taste
Don't forget the soft taco tortillas!
To Prepare the Fish:
Rinse and pat the fillets dry. Lightly coat each one with olive oil on both sides. Combine all the the spices together and rub onto each fillet. Cover and store them in the refrigerator while you prepare the salsa and cole slaw.
To Prepare the Salsa:
Core and remove the seeds from each tomato. Dice the tomatoes, avocados, mango and serrano peppers and combine in a bowl. Slice the radishes into rounds and add to the bowl. squeeze in the juice of the lime and salt to taste.
To Prepare the Cole Slaw:
Slice cabbage to make shreds and set aside. Mix mayonnaise, yogurt, paprika, Mexican seasoning and lime juice together to make a sauce and combine with the cabbage.
Preheat the oven to 425 degrees F.
Place fish fillets on an aluminum foil sheet sprayed with olive oil and bake for 10 to 15 minutes until the fillets turn flaky.
Warm the tortillas and place coleslaw in the center of each one, followed by the baked fish and topped with the salsa. Enjoy!