Fresh, healthy, delicious summer TACOS! Great for hosting family and friends!
Nothing screams summer to me more than fresh tropical fruits like mango, lychees, mangosteen, rambutans, pineapple…and I’ve been enjoying them regularly!
Today we are introducing a recipe that has been in the works for a while! The irresistible combination of warm, spiced fish with the cold, creamy cabbage slaw and refreshing fruit salsa just makes this a perfect summer meal. Since moving to Texas, we’ve thoroughly enjoyed our fair share of Mexican cuisine, which is truly where the origin of many Tex-Mex cooking comes from. The diversity of food and cultures here are incredible, but nothing stands out more than the amazing fajitas and tacos you can find here. We’ve fully embraced the Texan in us and have come to love and appreciate Texas Mexican food much more. This recipe was inspired by our time here in Texas.
TIP: You don’t need a fancy grill for this – this can be easily made at home on the stove!
- White fish fillets – You can use any type of white fish like mahi mahi, halibut, or cod. We use swai since it is affordable, tender and quick to cook. We’ve also tried this with shrimp and it’s delicious!
- Mango Salsa – We recommend pairing these tacos with a fruit salsa. Our mango salsa is our personal favorite and it is honestly to die for! However, we know mangoes aren’t always available. You can sub in with any seasonal sweet fruit such as nectarines or peaches. During the colder months, when tropical fruits aren’t available, I still use mango but a little tip is to taste it and add a touch of sugar just to balance out the acidity as our cheat’s way of enjoying this all year around!
- Vegan Coleslaw – We’ve kept things light and simple here with a light and creamy dressing made of non- dairy yogurt (MAYO-FREE)! If you prefer to use another coleslaw or want this creamier by adding mayo or avocado that works!
- Taco Shells – Serve this with warm taco shells of choice! I personally prefer homemade gluten-free taco shells made from oat flour, but corn or flour tortilla works great here!
- Toppings – Since we already have such a great balance of textures and flavors already – with the soft, flaky fish; the crunchy/creamy coleslaw and the fresh, sweet and fragrant salsa, all you need is a squeeze of lime juice. However adding some slices of avocado here wouldn’t hurt 🙂
- Fish:
- 1 lb Swai fish (defrosted weight)
- 1 tbsp garlic powder
- ½ tbsp smoked paprika
- 1 tsp cumin
- 1 tsp pepper
- 1 tsp salt
- Slaw:
- 300-330g red cabbage, thinly sliced
- 3 stalls Green onions, finely sliced
- 1 cup non-dairy yogurt
- 1 tsp lime juice
- ¼ tsp salt
- ¼ tsp garlic powder
- 2-4 tsp sugar
- Blalck pepper
- Serve:
- The best 6 ingredient Mango Salsa (our recipe here; believe it or not we created our salsa recipe for these Taos!)
- Your favorite gluten free taco shells ( corn, white..)
- Cilantro
- Fresh limes
- Slaw: Wash your red cabbage well and dry well.
- Finely sliced the red cabbage.
- Mix together the yogurt, lime juice and seasonings. Mix in with the cabbage and green onions. Set aside in the fridge.
- Fish If you are using frozen Swai fish, the best way to defrost swai fish is to put it in the fridge overnight. This will retain texture the best. By the next morning it should be fully desfrosted.
- Mix together the garlic powder, paprika, cumin, salt and pepper.
- Cut it into big chunks and coat the fish fillets evenly in the seasoning mix.
- Once you are about ready to eat - Heat up a large pan and lay out the fish in a single layer. Fry for a few minutes on each side. (they cook very quickly).You can do this in batches.
- Serve with favorite tacos shells, lime juice, cilantro and mango salsa! You will have a lot of leftover slaw!!
LOVE,
Zoe & Mia
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