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Combine your sliced and chopped cabbage, mango, chili, scallions, cilantro, and lime juice in a bowl. Season with sea salt and pepper to your liking and toss well to coat.
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Fish Tacos with Limey Mango Cabbage Slaw
Our Limey Cabbage Slaw with fresh Mango and Red Chilies are COMPLETELY DROOL inducing food!
These Fish Tacos turn out EXCELLENT with any white fish or shrimp you happen to have on hand, so try this recipe using several different types of fish to find YOUR favorite.
My personal favorite is halibut, so when I find it on sale, I’ll grab a few filets for fish taco night!
The purple cabbage marinates in the lime and sea salt for a few minutes, which helps break it down a bit so that it’s more tender and super flavorful.
Sometimes I’ll add a dollop of fresh-made guacamole to the top… so consider adding guac ingredients to your shopping list, too!
Makes 4 servings
Makes 4 servingsIngredients:
- 8 small sprouted tortillas
- 1 lb. wild-caught halibut, cod, or tilapia
- 2 Tbsps avocado oil, or extra virgin olive oil, divided
- 1 tsp chipotle powder
- 1 tsp ground cumin
- 1/2 teaspoon sea salt, and pepper or taste
- 3 cups very thinly sliced purple cabbage
- 1 large, ripe mango, cut into thin matchsticks
- 2 fresh red chilies, seeded and thinly sliced
- 4 Tbsps chopped scallions
- 1/2 cup cilantro leaves, chopped
- 4 Tbsps fresh lime juice
- 1/2 tsp sea salt and pepper or to taste
- fresh lime wedges for serving
Instructions:
Combine your sliced and chopped cabbage, mango, chili, scallions, cilantro, and lime juice in a bowl. Season with sea salt and pepper to your liking and toss well to coat. Allow this mixture to sit at room temperature, stirring occasionally, while the fish is being prepared. Cut your fish into 1/2″ inch cubes, then pat off the excess moisture really well with paper towels; place cubes in a bowl and sprinkle with chipotle powder, cumin, sea salt and pepper to taste. Drizzle with 1 Tablespoon of oil and gently toss to coat.Heat a large fry pan or skillet over medium-high heat. Add remaining oil to the pan and heat until simmering. Carefully place your seasoned fish into the HOT oil. Cook for 3 minutes per side or just until the fish is cooked through, opaque and flakes easily.Do not overcrowd the pan, working in 2 separate batches if necessary to get nice and crispy, flaky fish.In a separate skillet heat up your tortillas over medium-high heat. Cook for 1-2 minutes or until warm.Alternatively, you can microwave the tortillas. You just need to put 3-4 tortillas onto a plate, cover with a damp paper towel and microwave for about 30 seconds or until they are warmed through.Load up your warm tortillas with fish and top with your delicious mango-cabbage mixture. Serve immediately and enjoy!
Allow this mixture to sit at room temperature, stirring occasionally, while the fish is being prepared. 
Cut your fish into 1/2″ inch cubes, then pat off the excess moisture really well with paper towels; place cubes in a bowl and sprinkle with chipotle powder, cumin, sea salt and pepper to taste. Drizzle with 1 Tablespoon of oil and gently toss to coat.
Heat a large fry pan or skillet over medium-high heat. Add remaining oil to the pan and heat until simmering. Carefully place your seasoned fish into the HOT oil. Cook for 3 minutes per side or just until the fish is cooked through, opaque and flakes easily.
Do not overcrowd the pan, working in 2 separate batches if necessary to get nice and crispy, flaky fish.
In a separate skillet heat up your tortillas over medium-high heat. Cook for 1-2 minutes or until warm.
Alternatively, you can microwave the tortillas. You just need to put 3-4 tortillas onto a plate, cover with a damp paper towel and microwave for about 30 seconds or until they are warmed through.
Load up your warm tortillas with fish and top with your delicious mango-cabbage mixture. Serve immediately and enjoy!❤Rachel
Ingredients
- 8 small sprouted tortillas
- 1 lb. wild caught halibut, cod, or tilapia
- 2 Tbsps avocado oil, or extra virgin olive oil, divided
- 1 tsp chipotle powder
- 1 tsp ground cumin
- 1/2 teaspoon sea salt, and pepper or taste
- 3 cups very thinly sliced purple cabbage
- 1 large, ripe mango, cut into thin matchsticks
- 2 fresh red chili's, seeded and thinly sliced
- 4 Tbsps chopped scallions
- 1/2 cup cilantro leaves, chopped
- 4 Tbsps fresh lime juice
- 1/2 tsp sea salt and pepper or to taste
- fresh lime wedges for serving
Instructions
- Combine your sliced and chopped cabbage, mango, chili, scallions, cilantro, and lime juice in a bowl. Season with sea salt and pepper to your liking and toss well to coat. Allow this mixture to sit at room temperature, stirring occasionally, while the fish is being prepared.
- Cut your fish into 1/2" inch cubes, then pat off the excess moisture really well with paper towels; place cubes in a bowl and sprinkle with chipotle powder, cumin, sea salt and pepper to taste. Drizzle with 1 Tablespoon of oil and gently toss to coat.
- Heat a large fry pan or skillet over medium-high heat.
- Add remaining oil to the pan and heat until simmering.
- Carefully place your seasoned fish into the HOT oil. Cook for 3 minutes per side or just until the fish is cooked through, opaque and flakes easily. Do not overcrowd the pan, working in 2 separate batches if necessary to get nice and crispy, flaky fish.
- In a separate skillet heat up your tortillas over medium-high heat. Cook for 1-2 minutes or until warm.
- Alternatively, you can microwave the tortillas. You just need to put 3-4 tortillas onto a plate, cover with a damp paper towel and microwave for about 30 seconds or until they are warmed through.
- Load up your warm tortillas with fish and top with your delicious mango-cabbage mixture.
- Serve immediately and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 8 small sprouted tortillas
- 1 lb. wild caught halibut, cod, or tilapia
- 2 Tbsps avocado oil, or extra virgin olive oil, divided
- 1 tsp chipotle powder
- 1 tsp ground cumin
- 1/2 teaspoon sea salt, and pepper or taste
- 3 cups very thinly sliced purple cabbage
- 1 large, ripe mango, cut into thin matchsticks
- 2 fresh red chili's, seeded and thinly sliced
- 4 Tbsps chopped scallions
- 1/2 cup cilantro leaves, chopped
- 4 Tbsps fresh lime juice
- 1/2 tsp sea salt and pepper or to taste
- fresh lime wedges for serving
Instructions
- Combine your sliced and chopped cabbage, mango, chili, scallions, cilantro, and lime juice in a bowl. Season with sea salt and pepper to your liking and toss well to coat. Allow this mixture to sit at room temperature, stirring occasionally, while the fish is being prepared.
- Cut your fish into 1/2" inch cubes, then pat off the excess moisture really well with paper towels; place cubes in a bowl and sprinkle with chipotle powder, cumin, sea salt and pepper to taste. Drizzle with 1 Tablespoon of oil and gently toss to coat.
- Heat a large fry pan or skillet over medium-high heat.
- Add remaining oil to the pan and heat until simmering.
- Carefully place your seasoned fish into the HOT oil. Cook for 3 minutes per side or just until the fish is cooked through, opaque and flakes easily. Do not overcrowd the pan, working in 2 separate batches if necessary to get nice and crispy, flaky fish.
- In a separate skillet heat up your tortillas over medium-high heat. Cook for 1-2 minutes or until warm.
- Alternatively, you can microwave the tortillas. You just need to put 3-4 tortillas onto a plate, cover with a damp paper towel and microwave for about 30 seconds or until they are warmed through.
- Load up your warm tortillas with fish and top with your delicious mango-cabbage mixture.
- Serve immediately and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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