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Honey-Lime Fish Tacos with Coconut-Mango SlawHoney-Lime Fish Tacos with Coconut-Mango Slaw
Honey-Lime Fish Tacos with Coconut-Mango Slaw
Honey-Lime Fish Tacos with Coconut-Mango Slaw
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Recipe - Gourmet Garage Corporate
Honey-LimeFishTacoswithCoconut-MangoSlaw.jpg
Honey-Lime Fish Tacos with Coconut-Mango Slaw
Prep Time20 Minutes
Servings6
Cook Time15 Minutes
Calories327
Ingredients
3 Tbs honey
3 Tbs fresh lime juice
1 tsp ground cumin
1 tsp smoked paprika
3/4 tsp salt
1 1/4 lbs tilapia or cod fillets, cut into 1 x 3-inch pieces
3 Tbs + 2 tsp coconut oil
3 cups angel hair coleslaw
1 medium tomato, seeded and chopped
1 ripe mango, peeled, pitted and cut into ½-inch pieces
1/2 red bell pepper, chopped
1/2 cup sweetened flaked coconut
1 Tbs coarsely chopped fresh cilantro leaves
1 tsp lime zest
6 (6-inch) flour tortillas
Hot sauce or salsa, and lime wedges for serving (optional)
Directions

1. In small bowl, whisk together honey, 1½ tablespoons lime juice, cumin, paprika and salt. Add fish to honey mixture, stirring to coat; cover and let stand 20 minutes.

 

2. Meanwhile, melt 2 teaspoons oil; in large bowl, toss coleslaw, tomato, mango, bell pepper, coconut, cilantro, lime zest, remaining 1½ tablespoons lime juice and melted oil.

 

3. Remove fish from marinade. In large skillet, heat remaining 3 tablespoons oil over medium-high heat. In 2 batches, add 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.

 

4. On microwave-safe plate, stack tortillas between 2 damp paper towels; heat in microwave oven on high 30 to 40 seconds or until warm. Fill tortillas with fish and slaw; serve with hot sauce and lime wedges, if desired.

 

Nutritional Information
  • 12 g Fat
  • 8 g Saturated fat
  • 40 mg Cholesterol
  • 651 mg Sodium
  • 35 g Carbohydrates
  • 2 g Fiber
  • 21 g Protein
20 minutes
Prep Time
15 minutes
Cook Time
6
Servings
327
Calories

Shop Ingredients

Makes 6 servings
3 Tbs honey
Honey In The Raw Organic Raw Unfiltered Honey, 16 oz
Honey In The Raw Organic Raw Unfiltered Honey, 16 oz
$12.99$0.81/oz
3 Tbs fresh lime juice
Not Available
1 tsp ground cumin
Organic Ground Cumin, 2 oz
Organic Ground Cumin, 2 oz
$1.50 avg/ea$0.75/oz
1 tsp smoked paprika
Not Available
3/4 tsp salt
Maldon Sea Salt Flakes, 8.5 oz
Maldon Sea Salt Flakes, 8.5 oz
$8.99$1.06/oz
1 1/4 lbs tilapia or cod fillets, cut into 1 x 3-inch pieces
Not Available
3 Tbs + 2 tsp coconut oil
Spectrum Culinary Expeller Pressed Coconut Oil Value Size, 16 oz
Spectrum Culinary Expeller Pressed Coconut Oil Value Size, 16 oz
$14.99$0.94/oz
3 cups angel hair coleslaw
Not Available
1 medium tomato, seeded and chopped
Not Available
1 ripe mango, peeled, pitted and cut into ½-inch pieces
Ataulfo Honey Mango, 1 ct, 1 each
Ataulfo Honey Mango, 1 ct, 1 each
$2.99
1/2 red bell pepper, chopped
Not Available
1/2 cup sweetened flaked coconut
Bob's Red Mill Unsweetened Coconut Flakes, 10 oz
Bob's Red Mill Unsweetened Coconut Flakes, 10 oz
$5.99$0.60/oz
1 Tbs coarsely chopped fresh cilantro leaves
Organic Cilantro, 1 each
Organic Cilantro, 1 each
$2.99
1 tsp lime zest
Not Available
6 (6-inch) flour tortillas
Vista Hermosa Flour Tortillas 7"
Vista Hermosa Flour Tortillas 7"
$7.29$0.61/oz
Hot sauce or salsa, and lime wedges for serving (optional)
Cholula Original Hot Sauce, 5 fl oz
Cholula Original Hot Sauce, 5 fl oz
On Sale! Limit 4
$4.29 was $5.49$0.86/oz

Nutritional Information

  • 12 g Fat
  • 8 g Saturated fat
  • 40 mg Cholesterol
  • 651 mg Sodium
  • 35 g Carbohydrates
  • 2 g Fiber
  • 21 g Protein

Directions

1. In small bowl, whisk together honey, 1½ tablespoons lime juice, cumin, paprika and salt. Add fish to honey mixture, stirring to coat; cover and let stand 20 minutes.

 

2. Meanwhile, melt 2 teaspoons oil; in large bowl, toss coleslaw, tomato, mango, bell pepper, coconut, cilantro, lime zest, remaining 1½ tablespoons lime juice and melted oil.

 

3. Remove fish from marinade. In large skillet, heat remaining 3 tablespoons oil over medium-high heat. In 2 batches, add 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.

 

4. On microwave-safe plate, stack tortillas between 2 damp paper towels; heat in microwave oven on high 30 to 40 seconds or until warm. Fill tortillas with fish and slaw; serve with hot sauce and lime wedges, if desired.