chili lime fish tacos + grilled mangos and red cabbage slaw
may 2, 2015
April absolutely flew by. I cannot believe it's nearly been a month since I've shared on this space, and although a part of me feels a bit guilty about this, it was nice to disconnect a bit and spend my free time offline. I spent a wonderful weekend in Vermont with my girls from my college days, and then jet to my home state of California to celebrate a beautiful friend tying the knot, spending some much needed time with family in the sunshine.
While home, I took total advantage of the southern Californian cuisine, filling my plate with vibrant fruits and veggies, enjoying spicy mexican dishes daily, and consuming a nearly unbelievable number of tacos. Though it is quite impossible for me to pick a favorite, this trip I had some downright incredible Ono fish tacos from Point Loma Seafood, one of the best fish markets in all of San Diego in my opinion. Their fish is fresh and their staff is extremely knowledgable, always willing to chat with you more about the catch brought in that day.
After a week of sunshine, salt water swims, family, and tacos (of course) it was time to head back to the east coast, and I must say, it was hard to leave. Once back in Boston, I felt homesick for the familiar, and found myself looking for ways to bring some of my hometown into my little apartment. While most might have felt totally taco'd out, I felt just the opposite. Saturday afternoon was spent making these flavorful and bright fish tacos, bursting with grilled mango, red cabbage slaw, and avocado slices. These simple and tasty tacos are topped with a chili lime greek yogurt sauce and cilantro, giving your taste buds a zing. Enjoy these in the sunshine with a beverage in hand :).
Happy eating and happy spring!
grilled fish tacos -
makes 4 tacos
- 4 corn tortillas
- 12 oz Hake, use what is fresh/local for you
- salt, pepper, and chili powder
- 1 lime, zest and juice
- 1 lime, juice
- 1 small red cabbage, sliced thin
- 1 avocado, sliced
- 1 honey mango, sliced
- handful of fresh cilantro
chili lime yogurt sauce -
- 1 cup greek yogurt, I use 2% Fage
- 1/2 tsp chili powder
- juice of 1 lime
- pinch of salt
Heat your grill or stove top grill to medium/high.
Sprinkle salt, pepper, and chili powder on both sides of the fish. Rub the zest and juice of one lime into the fish, and place in a bowl to marinate.
Slice up your red cabbage and place in a bowl, cover with the juice of 1 lime and a pinch of salt and toss. Set aside. Slice up the avocado and mango.
Grill the fish (on an extra clean grill grate to keep from sticking) or oiled grill pan. Place your mango slices on your grill top as well and leave for about 6 minutes. Flip the fish and mangos and grill for about another 4 minutes (time can vary depending on thickness of fish). While your fish and mango slices are grilling you can make your yogurt sauce. Simply combine the greek yogurt, chili powder, lime juice and salt and then set aside.
Warm up your tortillas on your grill or on a stove top, and you're ready to assemble your tacos: fish, mango, red cabbage slaw, sauce and a generous amount of cilantro.
Find some sunshine and enjoy!