Mango Fish Tacos With Chipotle Slaw

Fish tacos are a fun summer food and easy to make at home. Here, instead of breaded and fried fish, keep it lean with tilapia or halibut and just a dab of olive oil. Juicy mango fills out the taco and a topper of smoky slaw makes it a meal. This is mild, so add a dash of your favorite hot sauce if you need some heat.


under 30 mins
dinner lunch

Ingredients for servings

    tacos

  • 4 corn tortillas

  • 8 oz tilapia or halibut

  • 1 tsp olive oil

  • 0.25 tsp paprika

  • 0.25 tsp salt

  • 1 cup mango chopped

  • 0.25 cup cilantro chopped

  • 2 tsp lime juice

  • smoky slaw

  • 1 cup cabbage chopped

  • 0.5 cup 0% greek yogurt

  • 2 tbsp scallion chopped

  • 1 tsp lime juice

  • 0.25 tsp salt

  • 0.25 tsp chipotle powder

Directions

  • Wrap the tortillas in foil and warm in an oven preheated to 350ºF/180ºC for 15 minutes or place on a plate, cover loosely with a paper towel and warm in the microwave for 30 seconds just before serving.

  • Make slaw by combining the cabbage, yogurt, scallion, lime juice, salt and chipotle powder, toss to mix and let stand at room temperature while you prepare the tacos.

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