Fish Tacos with Lime Slaw and Mango Salsa

serves 4 (2 tacos per serving)

Fish tacos make a light lunch or dinner and packs a lot of fresh flavour! Only the fish requires cooking, the rest is assembly! Make it gluten-free with corn tortillas or make it low-carb with lettuce leaf wraps.

There are 3 components to this recipe – the fish, the slaw and the mango salsa.

FOR THE FISH

Ingredients:

1 lb . flakey white fish such as mahi mahi, halibut or cod cut into 3 inch strips

2 tbsp. olive or avocado oil

1/2 tsp sea salt

1/4 tsp black pepper

1/2 tsp garlic powder

2 tsp. smoked paprika (regular paprika is fine)

2 tsp. cumin

1/4 tsp. cayenne pepper

juice of 1 lemon

FOR THE MANGO SALSA

Ingredients:

1 mango, peeled, seeded and diced

1/4 red onion, diced

1/2 red pepper, diced

3 tbsp. chopped fresh cilantro

1 lime, juiced

1 tsp. monk fruit sweetener or stevia to taste, optional

sea salt and pepper, sprinkling to taste

FOR THE LIME SLAW

Ingredients:

1/2 bag coleslaw mix (look for healthier varieties including beet slaw, kale and broccoli slow e.g. PC brand)

1 lime, juiced

salt and pepper to taste

1 tsp. monkfruit sweetener or stevia (or sugar)to taste

ASSEMBLY

8 6-inch corn tortilla wraps (or for low-carb version, use lettuce wraps)

limes

cilantro

avocado slices or guacamole, optional

pico de gallo, optional

INSTRUCTIONS:

INSTRUCTIONS

1. Place fish in a large bowl. In a small bowl, mix together oil and spices and pour over fish along with the lemon juice. Let sit at room temperature at least 15 minutes, or up to 4 hours covered in the fridge.
2. Stir mango, red onion, red pepper, cilantro, lime juice, cider vinegar, salt, and ground black pepper together in a bowl. Refrigerate salsa for at least 1 hour.
3. In a medium size bowl, combine lime juice, monk fruit sweetener or stevia (or sugar, if using), a sprinkling of salt and pepper. Add coleslaw mix and stir well to coat all the coleslaw with the dressing.
4. Oil a large fry pan and heat to medium-high. Place fish in the pan and cook each side for about 5 minutes or until fillet turns opaque and flakes.
5. Assemble tacos: Place some fish onto each corn tortilla or lettuce leaf. Top with lime slaw and mango salsa. Serve with optional guacamole and pico de gallo.