FISH TACOS

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. To make the red cabbage and mango slaw In a large bowl, combine the cabbage, mangoes, carrots, lime juice, oil and salt, and toss unit well combined.

Step 2

2. To make the fish tacos Place the fish in a large shallow dish. In a small bowl, combine the lime juice, hot sauce, paprika, garlic salt, and pepper. Coat both sides of each fillet with the sauce. Cover and refrigerate for 20-30 minutes.

Step 3

3. Our favorite way to cook the fish is to grill it. However if you're unable to grill, spray a seasoned cast iron skillet with oil and heat on high unit hot. Turn on the ventilation fan. Cook the fish until opaque throughout, 3-5 minutes per side. Cook in batches if necessary. Transfer to a platter, cut into pieces for servings and set aside.

Step 4

4. In a separate small pan, turn to medium high heat unit hot. Heat the tortillas on the pan for 1 minute each side, until they are hot and malleable.

Step 5

5. To build the tacos, divide the fish evenly on the tortillas. Top each with cabbage & mango slaw and then cilantro. Optional Drizzle with the Spicy Chipotle sauce. Serve with lime wedges & enjoy!

Step 6

Note If there is leftovers, store the fish and slaw in separate covered containers in the refrigerator for up to 3 days; if storing prepared tacos, store up to 2 days.

Step 7

PREP 20-20 minutes

Step 8

COOK Approx. 20 minutes

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