Ingredients
Mango Salsa
1 mango, diced
1/2 purple onion, diced
1 bunch cilantro, chopped
1/2 lime, juiced
Cabbage Slaw
1 head Napa cabbage, cored and chopped
1 1/2 purple onion, diced
1 bunch cilantro, chopped
4 green onions, diced
5 carrots, shredded
2 jalapeño, diced
4 heaping T mayo (it might change depending on how large your cabbage is, so start small)
3-4 limes, juiced
salt and pepper to taste
Fish Taco
3 Tilapia filets
flour tortillas, store bought or homemade (see my tortilla recipe)
potlatch seasoning (from William Sonoma), sprinkle over filets
Mango Salsa
1. To cut a mango you have to know there is a pit in the middle of the fruit you don’t see, so you cut around it. The easiest way for me to dice a mango is to cut off each end so you have a flat surface to work with
2. Now cut the skin off; cutting from top to bottom and removing just the skin.
3. After the skin is removed cut off pieces of mango, trying to not cut into the pit.
4. Then dice after you removed the flesh of the mango.
5. Add the mango, purple onion, cilantro, and lime to a bowl and mix thoroughly
Cabbage Slaw
1. Half your cabbage and cut the core out of the middle
2. After you have cored the cabbage cut into quarters and then make thin slices of cabbage
3. Now that your cabbage is sliced it is time to wash it. I use my salad spinner, making it much easier to wash
4. After all your cabbage is washed add it to a large mixing bowl.
5. Dice your purple onion, green onion, cilantro, and jalapeño; add that to your cabbage bowl
6. Now it is time to peel your carrots and then shred them with a cheese grater
7. After your carrots are shredded add those to your cabbage mixture
8. To finish your cabbage mixture add your lime juice, mayo, and salt and pepper. Again start out with less mayo and add more to taste depending on the size of your cabbage
Fish Taco
1. Lay out your tilapia filets
2. Run your finger down the middle of the fish filet to make sure there aren’t any remaining bones the butcher might have missed
3. Drizzle the filets with olive oil and season with the potlatch seasoning
4. Place a sauté pan over medium high heat and drizzle olive oil in the pan
5. Place the filets in the hot pan and cook about 3 minutes on each side
6. Once the fish is done cooking remove from the pan and shred into chunks
7. Now it is time to build your tacos….add your fish and your desired toppings to your tortillas
8. Enjoy!!!
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