Entrees

Fish Tacos with Mango Slaw and Avocado

Jennifer Chandler / September 7, 2016

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 in cast iron.

Fish Tacos with Mango Slaw and Avocado Crema

Prep Time

20 minutes

Cook Time

10 minutes

Servings

4

Ingredients

Mango Slaw:
  • 2 cups finely shredded green cabbage 
  • 1 1/2 cups finely shredded red cabbage
  • 1 cup small-diced ripe mango
  • 1/4 cup thinly sliced red onion (about half a small onion)
  • 2 tablespoons seeded and finely diced jalapeño
  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons coarsely chopped fresh cilantro
  • Avocado Crema:
  • 2 large ripe avocados, peeled, pitted, and coarsely chopped
  • 2 tablespoons fresh lime juice
  • 1/4 cup sour cream
  • Kosher salt and freshly ground black pepper

Fish Tacos:
  • 1/4 cup plus 1 tablespoon olive oil
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 1/2 teaspoon chili powder
  • 4 tilapia fillets (6 ounces each)
  • Kosher salt and freshly ground black pepper
  • 8 small (4-inch) flour tortillas, warmed
Fish Tacos with Mango Slaw and Avocado Crema

fish, fish tacos, avocado, mango, slaw,

Preparation

  1. Make the 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. 
  2. Make the 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.
  3. Make the Fish Tacos. In small bowl, whisk together 1/4 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. 
  4. In a large cast iron 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 to 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.
  5. 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.
Jennifer Chandler

Contributed By

Jennifer Chandler

Jennifer Chandler is the author of The Southern Pantry, Simply Salads, and Simply Suppers. Jennifer is from Memphis, Tennessee. 

Fish Tacos with Mango Slaw and Avocado

By Jennifer Chandler

Prep Time: 20 minutes

Cook Time: 10 minutes

Servings: 4

Ingredients

Mango Slaw:
  • 2 cups finely shredded green cabbage 
  • 1 1/2 cups finely shredded red cabbage
  • 1 cup small-diced ripe mango
  • 1/4 cup thinly sliced red onion (about half a small onion)
  • 2 tablespoons seeded and finely diced jalapeño
  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons coarsely chopped fresh cilantro
  • Avocado Crema:
  • 2 large ripe avocados, peeled, pitted, and coarsely chopped
  • 2 tablespoons fresh lime juice
  • 1/4 cup sour cream
  • Kosher salt and freshly ground black pepper

Fish Tacos:
  • 1/4 cup plus 1 tablespoon olive oil
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 1/2 teaspoon chili powder
  • 4 tilapia fillets (6 ounces each)
  • Kosher salt and freshly ground black pepper
  • 8 small (4-inch) flour tortillas, warmed
Fish Tacos with Mango Slaw and Avocado

Preparation

  1. Make the 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. 
  2. Make the 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.
  3. Make the Fish Tacos. In small bowl, whisk together 1/4 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. 
  4. In a large cast iron 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 to 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.
  5. 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.

Recipe by Jennifer Chandler for Lodge Cast Iron at http://www.lodgemfg.com/recipe/fish-tacos-with-mango-slaw-and-avocado