Fish Tacos with Mango Cabbage Slaw

Crispy pan-fried fish in corn tortillas with a spicy & sweet slaw and roasted poblano crema.

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servings: 4

total time: 1 hour

added on 03/22/2018

recipe by: Rae

INGREDIENTS

Mango Cabbage Salad:
1 mango, ripe yet still firm
2 cups shaved red cabbage
2 TBSP cilantro, chopped
1/4- 1/2 jalapeno, thinly sliced
1/2 cup red pepper, thinly sliced
juice from 1/2 lime (about 2 TBSP)
2 TBSP avocado oil
1/2 tsp kosher salt
Poblano Crema:
1 poblano, roasted, peeled and seeded
1 tsp lime juice
1 tsp kosher salt
1/3 cup yogurt or sour cream
Fish:
2 TBSP oil
2 lb white fish (like snapper,grouper, mahi mahi, or tilapia) cut into 1 x 2 inch pieces
1/2 cup cornstarch
dash cayenne pepper
1 tsp cumin
1/2 tsp kosher salt
12 corn tortillas, warmed (preferably homemade)
wedges of lime

CONVERSION CALCULATOR

Peel the mango and discard the skin. Using the peeler peel thin strips into a bowl. Discard the core.
Add the red cabbage, cilantro, jalapeno, red pepper, lime juice, oil, and salt. Toss together and taste. Add more salt if needed. Put into a serving bowl.
Add all the poblano crema ingredients into a blender and blend until smooth. Put in a serving bowl, squeeze bottle or a sandwich bag with the corner snipped.
In a gallon bag mix the cornstarch, cayenne pepper, cumin, and kosher salt.
Heat the oil in a 12 inch nonstick skillet over high heat until it shimmers.
Add half of the fish to the bag and shake until coated. Carefully add each piece of fish to the pan. Cook until crispy and golden brown and then flip over. Cook thoroughly and until crispy and golden on the other side. Remove from pan and allow to rest on a plate lined with a paper towel. Repeat with the remaining fish.
Serve the fish with the salad, poblano crema, tortillas and lime.

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