It tastes great every time you eat these Cuban Fish Tacos with Citrus Mango Slaw. Cuban spices are used to season the grilled fish, and the citrus mango slaw gives the tacos a great sweet and crunchy taste.
Ingredients: 1 lb white fish fillets such as tilapia or cod. 1/4 cup olive oil. 2 cloves garlic, minced. 1 tsp cumin. 1 tsp paprika. Salt and pepper to taste. 8 small flour tortillas. 1 cup shredded cabbage. 1 ripe mango, diced. 1/2 red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. 1 lime, juiced. 1 orange, juiced. 1/4 cup mayonnaise. 1/4 cup Greek yogurt. 1 tsp honey. 1/2 tsp hot sauce optional. Lime wedges for serving.
Instructions: Put minced garlic, cumin, paprika, salt, and pepper in a bowl and mix them together. Cover the fish fillets with the spice mix and set them aside for 15 to 20 minutes. Set the slaw aside while you prepare the fish. Shred cabbage, dice mango, slice red onion, and chop cilantro. Put all of these ingredients in a large bowl. In a different bowl, mix the honey, hot sauce, mayonnaise, Greek yogurt, lime juice, and orange juice. Add the dressing to the slaw and mix it all together. Until you're ready to serve, put the slaw in the fridge. Set the grill or pan on medium-high heat. The fish fillets should be grilled for three to four minutes on each side, or until they are cooked all the way through and have grill marks. For about 20 seconds on each side, warm the flour tortillas on the grill. Put a grilled fish fillet on each tortilla to make the tacos. Add citrus mango slaw on top, and if you want, add more cilantro on top as a garnish. For extra flavor, put lime wedges on the side of the Cuban Fish Tacos when you serve them. Have fun!
Prep Time: 20 minutes
Cook Time: 8 minutes
arquitectura con mangas
