Friday, April 6, 2012

Fish Tacos with Guacamole, Mango Hot Sauce, and Cabbage Slaw

Quick, tasty, and healthy.  What more can you ask for?

To make the fish tacos, layer the following on your base (the tortillas or the lettuce):

Tortillas (I used these really healthy ones for Rob- La Tortilla Factory, Healthy and Delicious 100 Calorie Tortillas-, but use whatever kind you like.  (Or serve everything on a bed a lettuce, Paige-style)

Cheese, Cream Cheese, Sour Cream, whatever you fancy (I had fat-free cream cheese with mine and served Rob's with some mild gouda because it was that we had.  Queso fresco might be a better choice if possible). Melt this onto the tortilla or just sprinkle on top.

Cooked Tilapia, Swai or other mild white fish*

Guacamole- use your favorite recipe or see below for a bit more guidance

Cabbage Slaw (recipe below)

Mango Hot Sauce (recipe below)

Wrap it up or grab your fork and enjoy!

*To cook the fish: you can either pan-fry, grill on foil, or broil it.  I find that broiling it is the simplest and still quite tasty.  Just spray a cooking sheet or broiler pan if you have one, place your fish on it, spray with oil, and season with salt, pepper, and garlic powder.  Cook in the oven with the broiler on high until it is browned on top and flakes all the way through.  Probably about 6-10 minutes, depending on if your oven was heated beforehand and the size of your fish.

Cabbage Slaw:

3-4 cups shredded cabbage
2 stalks celery
1 small/ medium onion
handful of mild small peppers
2-3 tablespoons seasoned rice vinegar 
1-2 teaspoons sesame oil
1-2 teaspoons cumin
2 teaspoons or more garlic powder
pepper (and possibly salt) to taste
1-2 teaspoons chili garlic sauce

Mix everything in a bowl.  Refrigerate for at least 3 hours before serving.  This lets it wilt and gives the flavors time to meld.

Mango Hot Sauce: 

1 stalk celery, sliced
1/4-1/3 cup diced onion
1-2 tablespoons fresh ginger
small handful mild hot peppers, roughly chopped
1-2 tablespoon soy sauce
1+ cup tropical fruit juice ( I used Trop 50 reduced calorie mango-pineapple juice because that's what I had)
1 tablespoon (more or less depending on how hot you want it) Calypso sauce
2-3 tablespoons seasoned rice vinegar
3/4 cup very ripe mango
1 small semi-ripe papaya, cut into chunks (I threw this in because I had picked one too early and it never became that sweet when it ripened.  You could also just use more mango or fully-ripened papaya- your sauce will just be sweeter.  Or try substituting something else as a thickener.. maybe even cooked sweet potato?)

Other seasonings (I can't remember exactly what I put it or if I even put any of these in, but if you feel like the sauce needs something when it's done, try adding: garlic powder, cumin, black pepper, Ketjap Manis- I think any of these could be nice additions)

Start sauteing the celery, onion, ginger, and peppers in a lightly greased saucepan.  Add the soy sauce in bits to keep them from sticking while allowing a bit of browning.  Once softened and lightly browned, add the remaining ingredients, reduce burner to medium-low, and let simmer for 10-20 minutes.  Let cool a bit and puree in the blender.  Enjoy! 


I just mash the following together:

2 ripe avocados
1/2 cup finely chopped onion
1-2 jalapenos, finely chopped
2-3 teaspoons garlic powder
dash of salt
1-2 teaspoons black pepper
couple teaspoons lemon juice
1 teaspoon cumin
1-2 tablespoons finely chopped fresh cilantro

Then I throw a chopped tomato in at the end.  Serve with the tacos, or just use as a dip with chips or veggies.

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