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Fish Tacos + Cabbage Slaw

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!