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Fish tacos with cabbage and mango slaw, avocado, and chipotle crema

fish tacos with chipotle crema

I have known for a while that I needed to try to like fish. I started the easy way – with the deep-fried barely-tastes-like-fish fish and chips. While it is the epitome of greasy deliciousness, this kind of dish somewhat negates the whole “lean” benefit of fish – so, it was about time I found a recipe that could both mask the fish taste enough for someone as picky as myself, but also take advantage of the flaky, tenderness of a well-cooked filet.

Fish tacos were clearly the perfect answer – layer the fish with enough toppings, wrap it in a tortilla, and I’ll eat it. The blend of spices in this recipe gives a nice punch of flavor and heat. This combined with the freshness of the mango, cilantro, lime, and cabbage slaw makes for a perfect bite that can satisfy even the most discerning fish hater.

Feel free to get creative with your fish taco – I often like to add avocado and red onion along with the slaw and chipotle crema. And while I use tilapia, these tacos would be just as good with any white fish: snapper, cod, mahi mahi, or catfish. And please, please, please do not forget to warm the tortillas. There’s no greater sin when it comes to tacos than cold tortillas.

For those out there who are taco and/or fish lovers, this recipe will be a slam dunk. However, I hope that those who are hesitant about either of the aforementioned will give this recipe a try and be pleasantly surprised with the results.*

*Important Note: If you’re hesitant about tacos, please contact me personally – I will happily give you a discourse on why they are the perfect food as well as a list of tacos you need to try in order of taco greatness.

Yields1 Serving

Fish
 4 filets tilapia
 1 tbsp honey
 1 tsp garlic powder
 1 tsp dried oregano
 1 tsp onion powder
 ½ tsp cumin
 ½ tsp salt
 ¼ tsp cayenne pepper
 2 tbsp olive oil
 12 corn tortillas
Slaw
 1 mango, peeled and chopped
 1 package cole slaw mix
 ¼ cup cilantro
 Salt, to taste
 Juice of one lime
Chipotle Crema
 1 chipotle pepper in adobo
 1 cup plain Greek yogurt
 ¼ cup cilantro
 ¼ tsp salt
 Juice of one lime

1

Rub each filet generously with honey. In a small bowl, combine paprika, garlic powder, oregano, onion powder, cumin, salt, and cayenne pepper. Rub each of the filets with the spices.

2

In a large skillet, heat the olive oil over medium high heat. Once heated, add tilapia filets and cook on each side for 4-5 minutes, until fish flakes easily (do not overcook). Set aside.

3

In a large bowl, mix together the mango, cole slaw mix, cilantro, lime, and salt to taste.

4

In a blender, combine Greek yogurt, chipotle pepper (add up to 1 tsp adobo sauce if you want more chipotle flavor/spice), cilantro, lime, and salt. Blend until smooth.

5

Using a skillet, warm the tortillas. Break the tilapia into smaller pieces, then assemble tacos with fish, slaw, and crema. Add additional toppings as desired, such as avocado and red onion. Enjoy!

Ingredients

Fish
 4 filets tilapia
 1 tbsp honey
 1 tsp garlic powder
 1 tsp dried oregano
 1 tsp onion powder
 ½ tsp cumin
 ½ tsp salt
 ¼ tsp cayenne pepper
 2 tbsp olive oil
 12 corn tortillas
Slaw
 1 mango, peeled and chopped
 1 package cole slaw mix
 ¼ cup cilantro
 Salt, to taste
 Juice of one lime
Chipotle Crema
 1 chipotle pepper in adobo
 1 cup plain Greek yogurt
 ¼ cup cilantro
 ¼ tsp salt
 Juice of one lime

Directions

1

Rub each filet generously with honey. In a small bowl, combine paprika, garlic powder, oregano, onion powder, cumin, salt, and cayenne pepper. Rub each of the filets with the spices.

2

In a large skillet, heat the olive oil over medium high heat. Once heated, add tilapia filets and cook on each side for 4-5 minutes, until fish flakes easily (do not overcook). Set aside.

3

In a large bowl, mix together the mango, cole slaw mix, cilantro, lime, and salt to taste.

4

In a blender, combine Greek yogurt, chipotle pepper (add up to 1 tsp adobo sauce if you want more chipotle flavor/spice), cilantro, lime, and salt. Blend until smooth.

5

Using a skillet, warm the tortillas. Break the tilapia into smaller pieces, then assemble tacos with fish, slaw, and crema. Add additional toppings as desired, such as avocado and red onion. Enjoy!

fish tacos with chipotle crema
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