This is the week to eat tacos!

Oct 2, 2018

October 3 is National Soft Taco Day and Friday is National Taco Day!

Credit Jennifer Chandler


Not sure why they have two different days, but I view it as an excuse to eat more tacos!

Fish tacos are one of my favorite tacos to make at home.

Preparing a fish taco is much like preparing a sandwich. It’s all in the assembly.

The main ingredient is obviously the fish. Fish tacos can either be filled with fried or marinated fish.  I find that the marinated version is easier to prepare than the fried version. As an added bonus, it’s healthier.

A simple marinade of lime juice, chili powder, and garlic lends the fish in these fish tacos a delightful citrusy flavor. After a quick marinade, the fish they can either then be pan-seared or cooked on a grill. You can always use your favorite white fish, like tilapia, or even shrimp in this recipe.

To dress up the taco, I like to add a mango slaw. Mango adds sweetness and color to a simple cabbage slaw.  A dressing of lime juice and olive oil compliments the citrus tones of the marinated fish better than a mayonnaise based dressing would. The addition of jalapeño adds a little kick. As a time saver, pick up a package of shredded cole slaw in your produce department instead of shredding the cabbage yourself.

To finish the taco, drizzle a little avocado crema over the top. Avocado crema is simply a ripe avocado pureed with sour cream and a little lime juice. It makes a delicious sauce to garnish a fish taco.

This is Jennifer Chandler with The Weekly Dish. Bon Appetit!

Fish Tacos with Mango Slaw

For the Mango Slaw:

  • 2 cups finely shredded green cabbage
  • 1 1/2 cups finely shredded red cabbage
  • 1 cup small-diced mango
  • 1/4 cup thinly sliced red onion (about half a small onion)
  • 2 tablespoons seeded and finely diced fresh jalapenos
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons coarsely chopped fresh cilantro leaves

For the Avocado Crema:

  • 2 large ripe avocados, peeled, pitted and coarsely chopped
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 cup sour cream
  • Kosher salt and freshly ground black pepper

For the Fish Tacos:

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

To make the mango slaw: In a large mixing bowl combine the green cabbage, red cabbage, mango, red onion, and jalapeno. Add the lime juice and olive oil and toss until well combined. Season to taste with salt and pepper. Fold in the cilantro just before serving.

To make the avocado crema: In a food processor puree 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.

To make the fish tacos: In small bowl whisk together 1/4 cup of the olive oil, 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.

In a large skillet over medium-high heat, warm the remaining tablespoon of oil until a few droplets of water sizzle when carefully sprinkled in the pan. Sear the fish on one side until the meat is well browned and releases easily from the pan, about 4 to 5 minutes. Turn and cook until the fish is cooked through, about 5 minutes more. Transfer the fish to a plate and break into large pieces.

Assemble the tacos by placing the fish (approximately half a fillet per taco) in the center of the tortillas. Garnish with desired amounts of the mango slaw and avocado crema. Serve warm.

Serves 4.

Do Ahead: The slaw can be made up to 2 hours ahead. Store covered in your refrigerator until ready to serve.

Recipe reprinted with permission from Simply Suppers by Jennifer Chandler.