Fish Tacos with Mango Slaw and Avocado Crema

Recipe courtesy of The Lodge Cast Iron Cookbook

Makes 8 Tacos

Ingredients: 

Mango Slaw:

  • 2 cups finely shredded green cabbage
  • 1½ cups finely shredded red cabbage
  • cup diced mango
  • cup thinly sliced red onion (about half a small onion)
  • 2 tablespoons seeded and finely chopped jalapeño chile
  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons coarsely chopped fresh cilantro

 


Avocado Crema:

  • 2 large ripe avocados, peeled, pitted, and coarsely chopped
  • 2 tablespoons fresh lime juice
  • ¼ cup sour cream
  • Kosher salt and freshly ground black pepper

 

Fish Tacos:

  • ¼ cup plus I tablespoon olive oil
  • 2 tablespoons fresh lime juice
  • 1 garlic clove, minced
  • ½ teaspoon chili powder
  • 4 (6-ounce) fish fillets
  • Kosher salt and freshly ground black pepper
  • 8 small (4-inch) flour tortillas, warmed

Fish Tacos with Mango Slaw and Avocado Crema

Fish Tacos with Mango Slaw and Avocado Crema

Click image to enlarge

 

Method: 

Make the mango slaw: Combine both cabbages, mango, onion, and jalapeño in a large bowl. Add the lime juice and oil and toss until well combined. Season with salt and pepper to taste. Refrigerate until ready to serve or for up to 2 hours. Fold in the cilantro just before serving.

Make the avocado crema: Process the avocado and lime juice in a blender or food processor until smooth. Blend in the sour cream. Place the crema in a bowl and season with salt and pepper to taste.

Make the fish tacos: Whisk together ¼ cup oil, the lime juice, garlic, and chili powder in a small bowl until well blended. Place the tilapia in a shallow dish and pour the marinade over the fish. Cover and refrigerate for at least 30 minutes or up to I hour. Remove the fish from the marinade, drain off any excess, and discard the mari­nade. Season both sides of the fish with salt and pepper to taste.

Heat the remaining 1 tablespoon oil in a large cast iron skillet over medium-high heat until hot. Sear the fish fillets until they are well browned and release easily from the pan, about 4 minutes. Turn and cook until the fillets arc cooked through, 5 minutes. Transfer to a plate and break into large pieces.

Assemble the tacos by placing the fish (approximately half a fillet per taco) in the center of each tortilla. Top with desired amounts of the slaw and crema.

Serve warm.

Louisiana Recipes Weekly



 

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