Cuban Fish Tacos with Citrus Mango Slaw
Ingredients
The Fish
-
1
pound
skin on mahi mahi or salmon
-
¼
cup
olive oil
-
1
unit
juice of 1 lime
-
¼
cup
freshly squeezed orange juice
-
3
cloves
garlic
-
2
unit
green onions
-
¼
teaspoon
paprika
-
¼
teaspoon
cumin
-
1
teaspoon
salt
-
1
teaspoon
pepper
-
as needed
unit
corn or flour tortillas, warmed
Citrus Mango Slaw
-
1
unit
grapefruit
-
1
unit
cara cara orange or blood orange
-
1
unit
mango, sliced or diced
-
1
unit
jalapeno, seeded and chopped
-
⅓
cup
cilantro, chopped
-
1
unit
juice of 1 lime
-
½
cup
red cabbage, shredded
-
to taste
unit
salt
Chipotle Crema
-
4
ounces
cream cheese, softened
-
¼
cup
Crema or mayo
-
2
units
canned chipotle chilies in adobo, finely chopped
-
2
tablespoons
buttermilk
-
½
unit
juice of ½ a lime
-
to taste
unit
salt and pepper
Instructions
- Blend olive oil, lime juice, orange juice, garlic, green onions, paprika, cumin, salt, and pepper until smooth.
- Marinate the fish in the mixture for at least 15 minutes, but no longer than 4 hours.
- Prepare the slaw by segmenting the grapefruit and cara cara orange, mixing them with mango, jalapeno, green onions, cilantro, and lime juice, and seasoning with salt.
- Make the crema by mixing cream cheese, crema or mayo, chipotle chilies, lime juice, buttermilk, and seasoning with salt and pepper.
- Heat a grill pan or skillet and cook the fish for 3-4 minutes on each side, brushing with marinade.
- Dice the fish and warm the tortillas, then fill them with fish, slaw, and crema.
Nutrition Facts (estimated)
Servings
4
Calories
597
Total fat
30g
Total carbohydrates
50g
Total protein
25g
Sodium
600mg
Cholesterol
80mg
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