Fish Tacos with Mango-Cabbage Slaw

Sharon Bowers

Fish Tacos with Mango-Cabbage Slaw

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    1/2 small red cabbage, thinly sliced 1 1/2 pounds white fish fillets, such as whiting or tilapia
    3 scallions, thinly sliced 1 teaspoon salt
    1 medium mango, diced 2 tablespoons chili powder
    Juice and zest of 1 lime 2 tablespoons olive oil
    1/3 cup mayonnaise 12 taco shells, hard or soft
    1/3 cup sour cream 3 tablespoons chopped fresh cilantro


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    • 1

      In a large bowl, combine the cabbage, scallion and mango. Add the lime juice and zest, and the mayonnaise and sour cream and toss to combine. Set aside while you cook the fish.

    • 2

      Cut the fish into 1-inch chunks and toss then with the chili powder. Heat the olive oil in a large skillet over medium-high heat and cook the fish just until it’s white all the way through, 2 to 3 minutes, turning once.  

    • 3

      To eat, put the fish pieces in taco shells and top with a generous portion of slaw.

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