Fish Tacos with Mango Slaw

Fish Tacos with Mango Slaw

This recipe is from Joanna Gains new cookbook called

"Magnolia Table". 

It is such a beautiful cookbook and this was the first recipe I have cooked 

and it did not disappoint.  Two things to make the recipe a little faster and easier would be to buy shredded cabbage in a bag and also peeled & diced mango. 

Ingredients

Mango Slaw

2 cups shredded cabbage

1 1/2 cup fresh mango-diced

1 cup carrots-shredded

1 bunch of cilantro-chopped

Juice of 2 limes

1 Tbsp olive oil

Salt & Pepper

Fish
1 1/2lbs white fish (cod, halibut, mahi-mahi)

Juice of 1 lime

1 tsp hot sauce, like Cholula

1 tsp paprika

1 tsp garlic salt

1 tsp pepper

Vegetable oil spray

For serving

Tortillas (Flour or Corn-your preference)

1 cup of white rice-cooked according to the package

Queso Fresco-Crumbled 

Lime Wedges

Directions

Make the mango slaw by combining all ingredients and refrigerate for at least a half hour up to 4 hours. 

To make the fish, place the fish in a shallow dish. In a small bowl combine the lime juice, hot sauce, paprika, garlic salt and pepper. Coat both sides and cover and refrigerate for 30 minutes. 

Spray a cast iron skillet (or any large skillet) with the oil and heat over medium high heat. Add the fish to the pan an fry until cooked through and flaky, about 3-5 minutes per side. Warm your tortillas in the microwave, in the skillet or oven, how ever you prefer. To build the tacos and add fish, rice, mango slaw, queso fresco and lime wedges.