Description
These tacos blend fresh fish, bright mango, and creamy coconut for a light and flavorful meal that feels like a mini vacation.
Ingredients
For the Tacos
- 1 lb White fish (cod, mahi mahi, halibut, or tilapia) (Fresh or thawed if frozen.)
- 1 medium Mango (Fresh is best, but frozen works if thawed and drained.)
- 1 cup Full fat coconut milk (For a creamy sauce.)
- 1 medium Lime (Juice and zest if available.)
- 2 cloves Garlic (Minced.)
- 1 tsp Ginger (Optional, for extra zing.)
- 1 tsp Salt
- 1 tsp Pepper
- 1 pinch Chili flakes or chili powder (Adjust to taste.)
- 2 cups Shredded cabbage or slaw mix (For crunch.)
- 4 pieces Tortillas or lettuce cups (For serving.)
Instructions
Cooking the Fish
- Pat the fish dry and season both sides with salt, pepper, and a little chili powder.
- Warm a skillet with a bit of oil over medium heat.
- Cook the fish for a few minutes per side, until it flakes easily with a fork.
- Take it off the heat and let it rest for a minute.
Making the Coconut Mango Sauce
- Blend mango with coconut milk, lime juice, garlic, and a pinch of salt until smooth.
- Warm the sauce gently for a minute or two, but do not boil.
Assembling the Tacos
- Flake the fish into chunks and toss lightly with a few spoonfuls of the mango sauce.
- Serve in tortillas or lettuce cups with cabbage and more sauce on top.
- Garnish with extra lime wedges.
Notes
These tacos are gluten-free with corn tortillas and can be made Whole30 compliant with lettuce wraps. Store leftovers separately to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Cuisine: Mexican, Tropical