Seared Fish Tacos with Mango Avocado Salsa recipe
Seared Fish Tacos with Mango Avocado Salsa
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr
 
Please don't be daunted by all these steps. A great taco has 2-3 layers, with each layer requiring its own recipe. On their own, each recipe is not difficult to make or take a lot of time. If you want to pare the recipe down, choose either the slaw or the salsa to serve with the fish in the taco. I love tacos with lots of fillings so I tend to pile them on. The mango avocado salsa is best eaten immediately after it is made. Both mangoes and avocados don't age well after they are cut open and exposed to air.
Servings: 4 servings
Author: Ginger
Ingredients
Buttermilk yogurt dressing for the Citrus Slaw
  • 3 tsp cider vinegar
  • 3 tsp lemon juice
  • 1 clove garlic grated or crushed
  • 1-2 TB minced cilantro
  • 1-2 TB minced dill
  • 1 garlic clove minced
  • 1/4 tsp Kosher salt
  • 1/3 cup buttermilk
  • 2-3 TBS Greek yogurt
Citrus Buttermilk Slaw*
  • 1/4 head of purple cabbage thinly sliced or shredded
  • 1/4 head of green cabbage thinly sliced or shredded
  • 1 large 4 oz carrot julienne or grated
  • 2 ears of fresh corn sliced of the cob
  • 4 small scallions minced light green and white parts
  • 1-2 jalapeno peppers** minced
  • Buttermilk Yogurt dressing to taste
  • 2 TB fresh lime juice
  • Zest from half a lime
  • Pinch of cayenne pepper optional
Fish for Tacos
  • 1 1/2 pounds fresh fish like tilapia
  • Sprinkle of Kosher Salt
  • 1/2 tsp sweet paprika
  • 1/4 tsp of cayenne pepper
  • 2 tsp extra virgin olive oil Kosher Salt
Mango Avocado Salsa
  • One mango peeled and chopped
  • 1 avocado chopped
  • Juice of 1 Lime divided
  • 1/4 tsp pinch of Flaky sea salt
  • 1 TB Extra virgin olive oil divided
  • 2 TB minced red onion
  • 2 jalapeno peppers** minced
  • 8 grape tomatoes quartered
  • 10 sprigs cilantro minced
  • Zest of half a lime
  • 1/8 tsp cayenne pepper
  • Pinch of Kosher Salt if needed
Assemble the tacos
  • 8 Corn tortillas
  • Seared Fish
  • Buttermilk Citrus Slaw
  • Mango Avocado Salsa
  • Lime wedges
  • Side of crema Mexicana or creme fraiche (optional)
  • Side of Salsa Verde optional
Instructions
Citrus Slaw with Buttermilk and Yogurt Dressing
Make the Buttermilk dressing
  1. Whisk together the cider vinegar, lemon juice, Kosher salt, lemon zest, garlic, and fresh herbs. Slowly whisk in the buttermilk until incorporated then whisk in the yogurt. Taste the dressing and add more salt or lemon juice if needed. Cover and set aside until the slaw is ready to finish.
Make the Slaw
  1. Thinly slice or shred the red and green cabbage and place in a large mixing bowl. Grate the carrot with a box grater and add to the cabbage. Add the fresh corn kernels, minced scallions and minced jalapenos. Mix together then add the buttermilk dressing. Add about half the dressing at first, mix together, then add more dressing if needed. Add the lime zest and juice and give it a final stir. Taste and adjust any seasoning if needed. Cover and refrigerate until ready to serve.
Make the fish.
  1. Sprinkle kosher salt, cayenne and sweet paprika over each side of the fish. Before you turn the fish over to season the other side, rub about 1 tsp of extra virgin olive oil over the seasoned fish. Turn over the fish and repeat on the other side. Let rest for about 15 minutes.
  2. Pre-heat a skillet or non-stick electric griddle to 350F. Spread about 2 teaspoons of vegetable oil or canola oil across the pan. Place the fish on the skillet or griddle and sear for 2-4 minutes per side. The thicker pieces will need longer then the thin ones. Time it to turn the fish over only once. The fish is done when the meat is opaque and will separate when you press down on the top of the fish. Keep the fish warm in a 200F oven.
Make the Mango Avocado Salsa
  1. Peel and chop the mango into 1/2-inch pieces. Place in a medium bowl and drizzle with 1 teaspoon olive oil. Peel and chop the avocado into 1/2-inch pieces. Add the avocado to a small bowl and squirt about 2 teaspoons of lime juice over the avocados and a very small pinch of flaky sea salt. Toss to coat. Add the avocados to the mangoes along with the remaining ingredients. Gently stir to combine. Taste and add salt or other seasoning if needed. Cover with plastic wrap and set aside until ready to serve.
Prepare the Tacos
  1. Warm up the tortillas, either by heating them in a skillet over medium heat for about a minute per side. Keep the heated tortillas on a covered plate in a warm oven, or an insulated tortilla warmer.
  2. To assemble the tacos decide if you are using the Citrus Slaw as a side dish or as a part of the taco.
  3. If using the slaw for the taco, place the slaw down on the tortilla then add the fish, divided into manageable size pieces for each taco. Add the mango avocado salsa on top of the fish and serve with crema Mexicana or creme fraiche, and/or citrus slaw on the side.
Recipe Notes

* If you are serving the Citrus Buttermilk Slaw as a side salad, you may want to add more shredded cabbage. I originally made this recipe using a 1/2 of cabbage each of the purple and green cabbages. I found I had a lot of slaw, enough for at least 8 servings for salad. I pared the recipe down for tacos, where a small amount of slaw is required.

** The heat source in chili peppers is found in the white pith inside the peppers. This is where the seeds are attached. The seeds hold heat as well, but not as much as the pith. You control the level of heat from chilies by slicing out the pith. Wear latex gloves when working with chili peppers, or wash your hands thoroughly after holding them. The oils from the peppers get on your hands and if you touch your eyes it will burn.