Quick, easy, and delicious!!
Mango Slaw
- 2 cups prepackaged coleslaw mix
- 1 cup mango, diced
- 1/4 cup red onion, diced
- 2 tbsp jalapeno, fined diced
- 1 1/2 tbsp fresh lime juice
- 3/4 tbsp olive oil
- 3 tbsp cilantro, chopped
- salt and pepper to taste
Avocado Crema:
- 1 large avocado
- 1 tbsp fresh lime juice
- 1/8 cup sour cream
Fish Tacos:
- 1/4 cup olive oil
- 1 tbsp fresh lime juice
- 1 tsp garlic, minced
- 1/2 tsp chili powder
- 4 tilapia fillets
- flour tortillas
To make mango slaw: In a large bowl combine all the ingredients. Refrigerate for at least 2 hours.
To make avocado crema: In a food processor, puree the avocado and lime juice until smooth. Blend in the sour cream. Place in a small bowl and season with salt and pepper to taste.
To make the fish tacos: In a small bowl whisk together the oil, lime juice, garlic, and chili powder until well blended. Place the tilapia in a shallow dish and pour the marinade over the fist. Cover and refrigerate for at least 30 minutes.
In a large non-stick skillet over medium-high heat, sear the fish fillets on one side until well browned. Turn and cook until the fillets are cooked through, approximately 5 minutes. Transfer the fish to a plate and break them into large pieces.
Assemble the tacos: spread crema over the warmed tortilla, place fish and desired amount on slaw inside. Enjoy!
