Honey-Lime Fish Tacos
Persons
4
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Ingredients
- 3 Tbsp. Fresh Lime Juice
- 3 Tbsp. Honey
- 1 Tbsp. Ground Cumin
- 3/4 tsp. Salt
- 1/4 tsp. Ground Red Pepper
- 1-1/2 Lb. Tilapia or Cod Fillets, cut into 1 x 3-inch pieces
- 2 Medium Tomatoes, seeded and chopped
- 2 Ripe Mangos, peeled, pitted and cut into 1/2-inch pieces
- 2 C. Angel Hair Coleslaw
- 1/2 C. Sweetened Flaked Coconut
- 1/4 C. Coarsely Chopped Fresh Cilantro Leaves
- 3 Tbsp. Coconut Oil
- 8 (6-inch) Flour Tortillas
- Hot Sauce or Salsa, and Lime Wedges for serving (optional)
Instructions
- In small bowl, whisk together lime juice, honey, cumin, salt and red pepper. Place fish in large zip-top plastic bag; pour honey mixture over fish. Seal bag, pressing out excess air; let stand 15 minutes gently kneading bag once or twice to mix.
- Meanwhile, in large bowl, toss tomatoes, mangos, coleslaw, coconut and cilantro.
- Remove fish from marinade; reserve marinade. In large skillet, heat 1-1/2 tablespoons oil over medium heat. Add half the fish and cook 6 to 7 minutes or until fish turns opaque throughout and internal temperature reaches 145°, turning once halfway through cooking. With slotted spoon, transfer fish to plate; keep warm. Repeat with remaining oil and fish.
- In same skillet, heat reserved marinade to boiling over medium heat; cook 1 minute or until temperature reaches 165°; cool slightly. Add marinade to coleslaw mixture; toss to combine.
- On microwave-safe plate, stack tortillas between 2 damp paper towels; heat in microwave oven on high 35 to 45 seconds or until warm. Fill tortillas with fish and slaw; serve with hot sauce and lime wedges, if desired.
Honey-Lime Fish Tacos are topped with a coconut-mango slaw that adds a ton of flavor to this already tasty fish. You’ll also love this Wild Alaska Pollock Panzanella Salad recipe.
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