Fish Tacos (Mango Salsa, Cabbage Slaw, Lime Crema)
Fish Tacos are the perfect summer dinner! Served with mango salsa, cabbage slaw and a fresh tangy lime crema. Each component is so easy to make. Fish tacos are an impressive dinner that the whole family will love. The fish is seasoned with a flavor packed blackening seasoning and air fried or baked for a crispy exterior with light flakey interior. Lime crema sounds fancy but it is simply sour cream mixed with lime zest and juice. It is the perfect tangy sauce of these fish tacos!
Servings: 6
Calories: 489kcal
Equipment
Ingredients
- 12 corn tortillas (or tortillas of choice)
Fish
- 1 ½ - 2 lb basa 4 large fillets (or sole, cod (or other flaky white fish))
- 1 tablespoon oil
- 1.5 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
Mango Salsa
- 2 mangos (diced into small ½” cubes)
- ½ red bell pepper (finely diced)
- ¼ red onion (finely diced)
- 1 tablespoon cilantro (or parsley, finely chopped)
- Juice of ½ lime
Lime Crema
- ½ cup sour cream
- Juice of ½ a lime
- Zest of 1 lime
Cabbage Slaw
- ½ cup purple cabbage (shredded)
- ½ cup green cabbage (shredded)
- Juice of 1 and ½ limes
- 1 tablespoon cilantro (or parsley, finely chopped)
- 1 green onion (finely chopped)
- 1 teaspoon salt
Instructions
- Pat fish dry with a paper towel to remove any excess moisture. If using frozen fish ensure the fish is fully thawed and press out any excess water with a paper towel.
- Mix the spices and oil together and pour over the fish. Use your hands or a spoon to evenly spread the seasoning over the fish. Place in the fridge to marinate for 15 minutes.
- Prepare your mango salsa by mixing the mango, red pepper, red onion, cilantro or parsley and lime juice until evenly combined. Set aside in the fridge until ready to serve.
- Prepare the lime crema by adding the zest of 1 lime and the juice of ½ a lime to the sour cream. Mix until combined. Set aside in the fridge until ready to serve.
- Prepare the cabbage slaw. Use a food processor, knife or mandolin to shred the cabbage. In a large bowl mix the shredded cabbage, juice of 1 and ½ limes, cilantro or parsley, green onion and salt until evenly combined. I recommend using your hands to mix the cabbage and gently press/massage the cabbage to soften it. Set aside in the fridge until ready to serve.
- AIR FRYER COOKING METHODPreheat Air Fryer to 400°F. Add your fish in a single layer to the Air Fryer basket or tray. Air Fry for 10 minutes, flipping the fish halfway through, or until cooked through.STOVE TOP COOKING METHODIn a large frying pan heat a small amount of cooking oil on medium heat. Pan fry the fish for 4-5 minutes per side or until cooked through.OVEN BAKING COOKING METHODPreheat oven to 350°F. Line a cookie sheet with tin foil and spray with nonstick cooking spray. Add your fish to the tray and bake for 10-15 minutes or until cooked through.
- Serve your tacos family style on a platter with warm corn tortillas.
Nutrition
Calories: 489kcal | Carbohydrates: 38g | Protein: 58g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 688mg | Potassium: 1171mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2041IU | Vitamin C: 48mg | Calcium: 121mg | Iron: 3mg
