DistributorsMain dishes · CRESPO KITCHEN
Fish Tacos with Cabbage and Mango
Pan-seared fish and crisp mango-cabbage slaw, with no deep frying.
30 min approx.4 servingsFresh mango
Ingredients
- 600 g white fish fillets
- 8 corn tortillas
- 2 cups finely shredded cabbage
- 1 cup diced fresh mango
- 3 tablespoons lime juice, divided
- ¼ cup plain yogurt
- 1 tablespoon oil
- 1 teaspoon paprika
- ½ teaspoon salt, divided
Method
- Mix cabbage, mango, 2 tablespoons lime and half the salt. Separately mix yogurt with remaining lime.
- Pat fish dry and season with paprika and remaining salt. Heat oil over medium-high heat.
- Cook 3–5 minutes per side depending on thickness, until the center reaches 63°C/145°F.
- Warm tortillas and fill with fish, slaw and yogurt.
Research sources
Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: