Fish Tacos with Mango Salsa & Slaw
Yields 4
This dish is so quick and easy to make. It packs a flavour punch and is great as a snack or a main meal.
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  1. 1 skinless, boneless fillet of firm white fish such as halibut, monkfish or haddock
  2. 4 tortillas or 4 lettuce leave if you want to make it super healthy
  3. 1 tsp. coconut oil
For the salsa
  1. ½ mango diced
  2. 1 red chilli
  3. Juice of half a lime
For the Slaw
  1. ½ red onion, finely sliced
  2. 1 cup of shredded red cabbage
  3. 1 cup shredded carrots
  4. handful of coriander, chopped
  5. Juice of half a lime
  6. 1 tbsp. olive oil
  7. 2 tsp. honey
  8. 2 tsp. apple cider vinegar
  9. salt and pepper to taste
For the slaw
  1. Add all the ingredients for the slaw into a bowl and using your hands massage and mix with your hands for a couple minutes.
  2. Set aside.
For the salsa
  1. Place the chopped mango into a bowl.
  2. Finely chop the chilli and add to the mango along with the juice of half a lime and the chopped coriander.
  3. Mix well and set aside.
For the fish
  1. Cut the fish into 1 inch wide strips making sure there are no bones left in the fish.
  2. Heat the frying pan and add the coconut oil and using some kitchen paper carefully spread the oil to make sure the entire pan is coated.
  3. Add the fish and cook until the fish is no longer translucent, gently turning when it starts to go golden brown.
  4. To assemble the tacos place some of the slaw, salsa and fish onto a tortilla or lettuce leaf.
  1. If you want to make this a veggie dish you can substitute the fish for strips of grilled organic tofu.
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