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Fish Tacos with Mango Slaw
20 Prep Time
minutes
8 Cook Time
minutes
28 Total Time
minutes
4 Serving
size
Recipe written and created by Tracy Shaw of Food Wine Sunshine.
Print Recipe
Ingredients
Fish Tacos
- 1-2 lbs of fish - I used Cod
- 2+cups of Florida Milk - I used 2%
- Your favorite seasoning - I used a blackening seasoning
- 1 tsp coconut oil - feel free to substitute your favorite cooking oil
Mango Jalapeno Slaw
- 16 oz bagged coleslaw mix
- 1/4 cup of olive oil
- 1/4 cup apple cider vinegar - you can also use red wine vinegar
- 1/4 cup sugar
- 1/4 cup non-fat plain GreeK yogurt
- 1 jalapeno - diced
- 1 mango - diced
Preparation
Fish Tacos
- Place fish in a large bowl and cover with Florida Milk. Allow the fish to soak for at least 20 minutes. Soaking the fish in milk removes any "fishy smell" and tenderizes the fish.
- Preheat a cast iron skillet or your favorite non-stick skillet.
- Add the coconut oil.
- After the fish has been in the milk for 20 minutes, place it in the heated skillet.
- Sprinkle on your favorite seasoning.
- Flip the fish after 2-4 minutes depending on the thickness of your filets.
- Sprinkle the other side of the fish with your favorite seasoning.
- When the fish is flaky and white it is done, approximately another 2- 4 minutes.
- Serve on soft tortillas or hard taco shells.
- Top with Mango Jalapeno Slaw.
- Garnish with queso fresco (or your favorite cheese) and extra jalapeno slices.
Mango Jalapeno Slaw
- Mix all the ingredients, stir well, cover and refrigerate until ready to use.
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