Time: 35 min.
Complexity: easily
Servings: 4

These tacos are made by sautéing chunks of white fish in traditional Mexican spices and serving them on small tortillas with a side of coleslaw. Along with shredded cabbage, the salad is topped with crushed instant noodles and chayote, creating a particularly crispy texture that contrasts beautifully with the tender fish. Chayote is a Mexican cucumber that can be substituted with fresh zucchini or squash. Slices of ripe mango and a dressing of honey, lime juice, and vegetable oil add a unique flavor to the salad—a perfect complement to the fish.

Ingredients:

Fish

• 450 g mahi-mahi or other firm white fish fillet, skinless, cut into 2.5 cm pieces.
• 2 tsp chili powder
• 1 tsp ground cumin
• Zest and juice of 1 lime
• 1/4 cup vegetable oil
• 8 small wheat tortillas, toasted
• 1 avocado, diced
• 0.5 cups cilantro

Salad

• 1 package (85g) instant noodles (no seasoning packets needed)
• 2 cups shredded cabbage or coleslaw mix
• 1 small chayote, peeled and cut into strips
• 3 green onions, thinly sliced
• 1/2 cup frozen shelled edamame beans, thawed
• 0.5 cup fresh mango, diced
• 0.5 cup thinly sliced ​​radish
• Juice of 2 limes
• 1 tbsp. honey
• 1/4 cup vegetable oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

mahi-mahi, noodles, white cabbage, Mexican cucumber, radish, mango, Avocado, tortilla, chili seasoning, cumin, lime juice, edamame beans, cilantro

We recommend

Preparation:

Step 1
• In a large bowl, combine the fish pieces with chili powder, cumin, lime zest and juice, 2 tablespoons of vegetable oil, 0.5 teaspoon of salt, and a pinch of freshly ground black pepper. Let marinate at room temperature for 15 minutes while you prepare the cabbage.
Step 2
• Salad:
  
  Crumble the noodles into a large bowl. Add the cabbage, chayote, green onions, edamame, mango, and radish and toss to combine. In a small bowl, whisk together the lime juice, honey, 1 teaspoon salt, and freshly ground black pepper to taste. Whisk in the vegetable oil and drizzle the dressing over the coleslaw. Toss thoroughly.
Step 3
• Fish:
  
  Heat a large nonstick skillet over medium-high heat. Add the remaining 2 tablespoons of vegetable oil, then add the fish and cook, stirring once or twice, until golden brown, 3-4 minutes. Serve the fish hot on flatbreads, topping each serving with lettuce, avocado, and cilantro. Serve the remaining coleslaw on the side.

Votes: 3