Description
These Fish Tacos with Mango Guacamole offer a vibrant and flavorful meal perfect for a quick weeknight dinner or casual gathering. Featuring tender sautéed halibut, fresh purple cabbage slaw, sweet corn, and a smoky creamy chipotle sauce, this recipe combines fresh ingredients and zesty spices for a delightful Mexican-inspired dish served on warm corn tortillas.
Ingredients
Chipotle Sauce
- 1 cup fat free Greek yogurt
- 2 tablespoons Chipotle peppers in adobo sauce
- 3 tablespoons mayonnaise
- 2 cloves garlic, minced
Cabbage Slaw
- 1/4 head of fresh purple cabbage, finely shredded
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
Tacos & Fish
- 12 small corn tortillas
- 3 ears fresh corn, boiled for 5 minutes and cut from the cob
- 1 1/2 pounds halibut filet
- 1 tablespoon cumin
- Salt & pepper, a generous amount
- 1 tablespoon olive oil (for sautéing fish)
- Lime wedges for garnish
- Fresh cilantro for garnish
- Mango Guacamole (prepared separately)
Instructions
- Prepare Chipotle Sauce: Using a food processor, combine the fat free Greek yogurt, Chipotle peppers in adobo sauce, mayonnaise, and minced garlic. Pulse gently until the mixture is smooth and creamy, then set aside.
- Make Cabbage Slaw: Finely shred the purple cabbage into very thin strips. In a small bowl, toss the shredded cabbage with lime juice, cumin, cayenne, salt, pepper, and olive oil until well combined. Set aside to marinate.
- Warm Tortillas: Spray each corn tortilla lightly with cooking spray. Heat a sauté pan over medium-high heat and cook each tortilla for about 30 seconds on each side, watching closely to prevent burning. Remove and keep warm.
- Season Halibut: Season the halibut fillets generously with salt, pepper, and cumin on both sides to infuse the fish with flavor.
- Sauté Fish: Heat olive oil in the sauté pan over medium-high heat. Cook the halibut for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.
- Break Fish into Pieces: Remove the fish from the heat and gently cut or break it into taco-sized pieces suitable for filling the tortillas.
- Assemble Tacos: Start by placing pieces of halibut on each warm tortilla. Top with mango guacamole, followed by the cabbage slaw and cooked corn kernels. Drizzle the creamy chipotle sauce over the top.
- Garnish and Serve: Finish the tacos with fresh cilantro and lime wedges for an extra burst of citrus flavor. Serve immediately and enjoy.
Notes
- For best results, use fresh halibut or a firm white fish to prevent the fillets from falling apart.
- The mango guacamole should be prepared ahead of time or purchased from a reliable source to save prep time.
- If you prefer a spicier dish, increase the chipotle peppers or cayenne according to your heat tolerance.
- Cooking spray on tortillas ensures they warm without becoming greasy; alternatively, use a dry cast-iron skillet.
- Leftover fish can be refrigerated for up to 2 days but is best enjoyed fresh in these tacos.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
