Fish tacos are traditionally made with fish that has been beer-battered and fried. This version, from Jennifer Chandler’s cookbook "Simply Suppers," uses marinated fish that is then pan-seared.
Level
Intermediate
Prep Time
20 minutes
Cook Time
10 minutes
Serves
4
Cook it With Our
Directions
Mango Slaw:
- In a large bowl, combine both cabbages, the mango, onion, and jalapeño.
- Add the lime juice and oil and toss until well combined. Season to taste with salt and pepper.
- Refrigerate until ready to serve or up to 2 hours. Fold in the cilantro just before serving.
Fish Tacos:
- In small bowl, whisk together ¼ cup of the oil, the lime juice, garlic, and chili powder until well blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover and refrigerate for at least 30 minutes or up to 1 hour. Remove the fish from the marinade, drain off any excess, and discard the marinade. Season both sides of the fish with salt and pepper to taste.
- In the 12 Inch Carbon Steel Skillet over medium-high heat, warm the remaining 1 tablespoon oil until a few droplets of water sizzle when carefully sprinkled in the pan. Sear the fish fillets on one side until they are well browned and release easily from the pan, 4-5 minutes. Turn and cook until the fillets are cooked through, about another 5 minutes. Transfer the fish to a plate and break into large pieces.
- Assemble the tacos by placing the fish (approximately half a fillet per taco) in the center of each tortilla. Garnish with desired amounts of the slaw and crema. Serve warm.
Avocado Crema:
- In a food processor, purée the avocado and lime juice until smooth.
- Blend in the sour cream.
- Place the crema in a bowl and season to taste with salt and pepper.
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