Fish Tacos with Red Cabbage-Apple Slaw and Mango Salsa

 

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The BEST Fish Tacos with mango salsa

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Serve with the red cabbage slaw on the side or add a bit to your tacos for added crunch. Fish Tacos with Red Cabbage-Apple Slaw and Mango Salsa. Serves 4. Ingredients 1 1/2 tablespoons olive oil 1 pound cod, tilapia fillets, or other firm white fish (4 four-ounce fillets) 1/2 teaspoon ground cumin 6 tablespoons plain yogurt (milk-based or dairy-free). Assemble: Place some slaw over the tortillas, top with mango salsa and fish cut into smaller pieces.

Pour over the sauce. Pour over the sauce. You can sprinkle the tacos.

Step 1 Stir mango, avocado, tomato, red onion, red pepper, parsley, canola oil, brown sugar, lime juice, cider vinegar, hot pepper sauce, salt, and ground black pepper together in a bowl. Refrigerate salsa. This mango slaw is the perfect slaw for fish tacos, but you’ll find yourself eating it all by itself too, because it is that good! I’ve only typed the word “slaw” three times so far and it already looks incredibly weird to me.

Like these easy tilapia fish tacos with mango salsa and slaw. Pan-fried tilapia is cooked to crispy perfection in 10 minutes and topped with mango salsa, cabbage slaw, and creamy chipotle sauce—fast and simple taco fixings that provide the all-important crunch, heat, acid, and sweetness needed to build the MOST delicious fish tacos. Assemble the tacos: Top tortillas with fish, mango salsa, shredded red cabbage, sliced avocado, and cilantro. Squeeze any remaining lime juice over each taco for some added citrus!Warm tortillas, spice-rubbed fish, fresh crunchy slaw, creamy avocado, and spicy-sweet mango salsa is a DREAM pairing.

ADD IT TO BURRITO BOWLS OR TACO SALADS. Burrito bowls and taco salads are a regular staple at our house. While your slaw is marinating, make your pineapple-mango salsa: In a medium bowl, combine the pineapple, mango, red onion, scallions, jalapeño, cilantro, chives, and lime juice. Toss to combine and season with salt and pepper.

Refrigerate the salsa for 30 minutes before serving. Made with mahi-mahi, these Baja fish tacos from Half Baked Harvest take the classic favorite a step further. Beer-battered and topped in a tropical mango salsa, these 25-minute tacos are so good you’ll want to make them again and again. And your dinner guests will agree.

Blackened Fish Tacos with Cabbage Mango Slaw is made with cod fish seasoned with a spicy rub and cooked in a cast iron skillet.

List of related literature:

While the fish are enjoying their well-deserved rest, make the salsa by mixing the cilantro, green onion, green pepper, mashed mango, and lime juice in a small bowl.

“Three Guys from Miami Cook Cuban” by Glenn M. Lindgren, Raúl Musibay, Jorge G. Castillo
from Three Guys from Miami Cook Cuban
by Glenn M. Lindgren, Raúl Musibay, Jorge G. Castillo
Gibbs Smith, Publisher, 2004

WHY THIS RECIPE WORKS: Southwestern fish tacos combine grilled pieces of fish and crisp shredded cabbage with a tangy white sauce, all wrapped up in warm, soft corn tortillas.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Assemble the tacos: Place some fish on each tortilla, then top with the pickled cabbage, slaw, and salsa.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

This is our go­to fish taco recipe because it combines three out of four of my favorite things: crispy fish, pineapple salsa, and freshly sliced avocado.

“Little Foodie: Recipes for Babies and Toddlers with Taste” by Michele Olivier, Sara Peternell
from Little Foodie: Recipes for Babies and Toddlers with Taste
by Michele Olivier, Sara Peternell
Arcas Publishing, 2014

The fish is sautéed (not coated in batter and fried), tossed with smoky chipotle chiles, spooned into crisp taco shells instead of soft tacos, and served with a fruity salsa instead of a tomatoey one.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Fish tacos are one of my signature dishes, so I decided to do a greatest-hits recipe that combines favorite elements: avocado crema, sweet and spicy mango salsa, and sautéed tilapia.

“The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy” by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
Chronicle Books LLC, 2016

Add the salmon, avocado, scallion, red onions, cilantro, and salt.

“Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy” by Maria Emmerich
from Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy
by Maria Emmerich
Victory Belt Publishing, 2018

My favorite Minero taco is the striking fried masa-mixed tempura catfish, given a shot of cabbage bound by pickled green tomato tartar with a Duke’s Mayo base and a bramble of ruby-colored, pepper-dusted red onions resting on a coarse corn tortilla with frayed edges.

“American Tacos: A History and Guide” by José R. Ralat
from American Tacos: A History and Guide
by José R. Ralat
University of Texas Press, 2020

Add to that a sesame-chili salsa roja and a lettuce-and-cabbage slaw with chili-soy vinaigrette, all of which is garnished with a cilantro onion relish (see http:// kogibbq.com/ category/ menu).

“Eating Asian America: A Food Studies Reader” by Robert Ji-Song Ku, Martin F. Manalansan, Anita Mannur
from Eating Asian America: A Food Studies Reader
by Robert Ji-Song Ku, Martin F. Manalansan, Anita Mannur
NYU Press, 2013

Sliced cabbage and radishes, traditional fish taco accompaniments, often complete this popular Mexican dish that is eaten any time of day.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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16 comments

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  • PRACTICE PREPARING THIS IN AN ANTI-GRAVITY CHAMBER WITHOUT MAKING A MESS AND YOU MAY BE AWARDED A CONTRACT AS CHEF AT THE INTERNATIONAL SPACE STATION.

  • Laughed my a_ off when that cilantro got tossed in at you! This looks amazing, John! I have to make this for dinner tonight! Hmmm…..!!!

  • Oh wow wish I had found this at the beginning of summer when avocados are better, but will still give it a try! So glad I found you, just made the raspberry cheesecake and my husband and kids were in heaven!!!

  • I went to the store to get these ingredients but I could not find queso cheese they only had non queso cheese… welp can’t make these now. ��

  • I’m Puerto Rican and I love tacos. Being a veggie lover and this creativity is right up my alley. Def will make.

    Thank you Oliver!!

  • I followed your formula tonight…except with lingcod. My wife pulled the wrong fish out of the freezer, which is my fault because I didn’t label after catching and packaging.

    It turned out fantastic! A great blend of flavors. I bailed on the single corn tortilla over flame, not because my fingers are heat sensitive, but because my first taco disintegrated before I could eat it. For me it worked better with two tortillas warmed in the microwave. A big shout-out to Westport Deep Sea Charters and the crew on “The Slammer” for making my first rockfish/lingcod fishing trip a huge success.

  • Wow. That really looks delicious. Super crunchy and with the mild, yummy fish (We call Mahi “dolphin” in the south the Atlantic Bottlenose Dolphin is called a “porpoise”). Perfect looking and mouth watering!

  • Please allow me to first say Thank-You here is what I did to make it a little easier fyi purchased cabbage mix and washed/dried paper towel then frig. squeeze lime juice Added: cumin chili pwd cayenne to marinade….did not measure………….salsa: added garlic?? think that is it……..FABULOUS….never had before not a sour cream guy but all the tastes blended perfect…no avocado and used cheddar did not measure, used my own judgement and had gf taste……………………..awesome and ty Brian

  • Jamie is the MAN. Didn’t do those tacos yet, but they look awesome. Anyone tried? I don’t like kiwi too much, I have a single doubt about using.

  • hi jamie< im carlos.. I really love your channel.. me and my daughters will cook something so, so, so goodddddd that u will lick your fingers..

  • I have tried this amazing fish tacos recipe. It is really amazing. Thanks for sharing this recipe. Also here i have a special fish tacos recipe. Check out the recipe here: https://www.foodybud.com/baja-fish-tacos-the-recipe-critic/

  • Well, you said “add fish”, the video says “1 lb Mahi-Mahi”.
    Those are the strangest looking Mahi-Mahi filets I have ever seen.
    Those are truly tilapia.
    Will try your recipe tonight, regardless. Thanks for sharing!

  • Hi Jamie I really like your vids cuz I cook very well but often lack the nutritional substitution knowledge, my main roadblock is that I am a college student and don’t have a whopping amount to spend on groceries to eat the best, would you make a vid explaining tips on how to cook healthily in a college students lifestyle thanks

  • Great video but I feel bad for the dude eating the tortilla bread you put in your face & then rearanging the food after licking your fingers ��‍♂️�� super recipe but cmon dude

  • What a hippie…you know you’re in front of a perfect hippie when the “sustainable” comes out…tacos are Mexican right?..well…fish tacos most of the time in Mex are made with plain old tilapia…so why this woman chose an incredible expensive fish to make tacos with is beyond me….maybe because it’s sustainable

  • couple of questions:

    1. I often see people go into teflon pans with metal cutlery, while I learned to never do that to prevent scratching the coating. is there anything to it? or are modern teflon pans just better than they were 20 years ago?

    2. how do you eat these? it doesn’t look like you can roll them up when they’re this heaped with food:D