Before I retired to the Mommy Sector, my day ended at 5pm (on a rare good day). I’d sit in traffic – because even against the flow, traffic in Houston always stinks. I’d get home, stand in front of an open the fridge, and then the real rush hour began – figuring out what to make for dinner, and then getting that on the table so we could eat before 8.
Simply Suppers is full of everyday dinner recipes: staple recipes that won’t take two hours to make. I picked one of the most involved recipes (30 minute marinating and 3 components) to start with and still finished the other two components before the fish was finished marinating.
The Foodie Groom doesn’t exactly jump at the chance to eat Fish Tacos. He likes fish but he often complains that about the fish being too dry and bland when he orders fish tacos out.
These fish tacos passed the Foodie Groom and Foodie Baby test. She dug the Mango Slaw (minus the jalapenos, of course) – crunchy red and green cabbage tossed with juicy mango and a citrusy dressing. He dug the fish – juicy tilapia marinated in lime juice and chili powder. I dug the avocado crema – a cool, creamy topping to round out the flavors. And we agreed that we’d put them on the menu again next week.
Fish Tacos with Mango Slaw
Juicy tilapia filets topped with a fresh, crunchy mango slaw.
- For the Mango Slaw
- 2 cups finely shredded green cabbage
- 1 1/2 finely shredded red cabbage
- 1 cup diced mango
- 1/4 cup thinly sliced red onion (about half a small onion)
- 2 Tbsp seeded and chopped fresh jalapeno
- 3 Tbsp fresh lime juice, plus more to taste
- 2 Tbsp olive oil
- Salt & Pepper
- Small handful chopped fresh cilantro, plus more for garnish
- For the Avocado Crema
- 1 large avocado, peeled, pitted, and coarsely chopped
- 2 Tbsp lime juice, plus more to taste
- 2 heaping Tbsp sour cream ( used plain greek yogurt)
- Salt & pepper
- For the Fish Tacos
- 1/4 cup + 1 Tbsp olive oil
- 2 Tbsp lime juice
- 1 clove garlic, minced
- 1 tsp chili powder
- 4 tilapia filets
- Salt & pepper
- 8 small tortillas
- 8 lime wedges, for serving
- In a large zipper bag, add 1/4 cup olive oil, lime juice, garlic, and chili powder. Squish to mix. Add tilapia filets and turn to coat. Refrigerate for 30 minutes. Make the mango slaw and avocado crema while you wait.
- Heat 1 Tbsp olive oil over medium-high heat. Remove the fish from the bag and discard marinade. Season filets with salt and pepper.
- Cook the fish 3-5 minutes on each side, until nicely browned and the fish is just cooked through. Transfer to a plate and break into large pieces.
- To make the mango slaw, combine cabbages, mango, red onion, and jalapeno in a bowl. Toss with olive oil and lime juice. Season with salt and pepper. Fold in the cilantro just before serving.
- To make the avocado crema, place the avocado, 2 Tbsp sour cream, lime juice in a blender and puree. Add additional sour cream if necessary. Season with salt and pepper.
- Place half a filet on each tortilla, topped with mango slaw, drizzled with avocado crema, a lime wedge, and additional cilantro.
Need a shortcut? Pick up a package of pre-shredded cabbage or coleslaw. I'm a big fan of lime, I always add more to taste.
Yields: 4-6 servings
Estimated time: 45 minutes