- Written by Cynthia Presser
There is no other food in this whole world that reminds me more of the great years I spent in San Diego then fish tacos. I used to go fish taco “hopping” with my husband (boyfriend at the time), going from restaurant to restaurant, or bar to bar, in search for the best fish taco in San Diego. I sure tried many, one more delicious then the other. Well, I live in Indiana now and I really miss my fish tacos from San Diego! So in honor of this upcoming Cinco de Mayo I have decided to share my “Fish Tacos with Mango-Jalapeno Slaw” recipe. Delicious and healthy, this recipe is the perfect way to celebrate the festivities, or just to celebrate any day of the year. Serve with margaritas!
Makes 10 to 12 tacos
Ingredients for Mango-Jalapeno Slaw
- 1 large, ripe mango, peeled and diced
- ½ medium red onion, diced
- 2 cups red cabbage, shredded
- 2 jalapenos, seeded and minced
- 1 cup cilantro, chopped
- ½ cup mint leaves, finely chopped
- Juice of 2 limes
- Juice of 2 oranges
- 3 tablespoons brown sugar
Ingredients for Fish and Tortillas:
- 2 pounds skinless cod, cut into 1 to 1 ½-inches wide x 4-inches long fillets
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 10 to 12 corn tortillas, warmed
Directions for Mango-Jalapeno Slaw:
Add mango, red onion, red cabbage, jalapenos, cilantro, mint, lime juice, orange juice and brown sugar to a medium mixing bowl. Gently stir to combine. Serve immediately or refrigerate until serving.
Directions for Fish:
Place fish fillets in a large working surface and season with salt and pepper.
In a large non-stick skillet over medium-high heat, place olive oil until shimmering. Working in batches, fry cod fillets, 2 to 2 ½ minutes per side. Transfer to a plate lined with paper towels.
Top each warm tortilla with one fish fillet and 2 to 3 tablespoons of Mango-Jalapeno Slaw. Serve immediately.