Every food blogger has a running list of things they want to make. Fish tacos has been on my list for, well, maybe a year. I kept hesitating because I needed them to be totally perfect and I just couldn’t settle on the right recipe. Finally I decided to take the plunge and I can honestly say these were everything I wanted them to be and more. Spicy sauteed fish, a sweet and creamy mango-avocado salsa, a crisp red cabbage slaw and a chipotle lime greek yogurt crema. I’m honestly getting hungry again just writing this post.
This is the kind of dish that you could make for a summer dinner party and really impress your guests (hint hint…4th of July is right around the corner), or just something you could make any night of the week. It takes a little bit of prep work to prepare each component, but overall this really didn’t take too long to make. It’s worth the effort because each component comes together so perfectly to make a light and flavorful fish taco.
Nutritional Highlights: This is an incredibly healthy meal as well. The protein is a lean white fish (such as tilapia, red snapper, halibut, mahi mahi…really anything you like). You get healthy fat from the avocado, fiber and vitamins from the mango, and cruciferous veggie magic from the red cabage. Plus, while a lot of recipes use heavy sour cream or heavy cream to make the crema, I mixed lowfat sour cream with some fat free greek yogurt to give you the creamy tang without all the fat. Corn tortillas are also much lower in calories than flour tortillas so always opt for corn if you can (plus, they’re just way better with this recipe).
Fish Tacos with Mango-Acovado relish, Red Cabbage Slaw, and Chipotle Lime “Crema”
Tip: prepare the 3 toppings first and prepare the fish immediately prior to eating
For the fish tacos (adapted from Chris Santos )
- Grapeseed oil for sautéing
- 1 pound red snapper, tilapia, catfish or wild striped bass fillets, diced into 1 inch cubes
- 1 tablespoon ancho chile powder (I just used regular chili powder)
- 1 canned chipotle pepper in adobo sauce, finely minced (not a whole can…just one pepper)
- 2 tablespoons chopped cilantro
- Juice of 3 limes
- corn tortillas for serving
Preparation of the fish: Place sautée pan over medium-high heat and add a tablespoon of oil for sautéing. Add the fish, then the remaining ingredients one at a time. Remove from heat when cooked through.
For the Avocado-Mango Relish: combine all below ingredients and set aside (can be done a few hours early)
- 1 avocados, diced
- ½ jalapeño, minced
- ½ red onion, minced
- Juice of one lime
- 1 mango, diced
Red Cabbage Slaw: combine all below ingredients and set aside (can be done a few hours early)
- 1/4 cup rice vinegar
- 1 teaspoon sugar
- 1 tablespoons canola oil
- 1/4 head red cabbage, finely shredded
- 1/4 cup chopped cilantro leaves
- Salt and pepper
Chipotle-Lime Yogurt Crema: combine all below ingredients and set aside (can be done a few hours early)
- 2 Tablespoons low fat sour cream
- 2 tablespoons fat free greek yogurt
- juice of 1 lime
- 1 tablespoon finely chopped chipotle in adobo sauce
Assembly: Warm your corn tortillas (I did this by placing between two damp paper towels and microwaving for 15-20 seconds). Construct your perfect taco by placing some fish in first, topping with avocado-mago relish, then slaw, and then a drizzle of the crema. Enjoy these amazing tacos and be seriously impressed with yourself!