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Sunrise Mango Habanero Fish Tacos

Crispy cod, tropical slaw, and a cascade of Mango Habanero Drizzle.
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Prep Time 30 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • A jicama-pineapple slaw keeps every bite crunchy and cooling.
  • Fish
  • 1 1/2 lbs cod or mahi mahi cut into strips
  • 1 cup buttermilk
  • 1 cup seasoned flour
  • Avocado oil for shallow frying
  • Slaw & Finish
  • 1 cup shredded purple cabbage
  • 1 cup matchstick jicama
  • 1/2 cup diced pineapple
  • Juice of 1 lime
  • 1/4 cup Mango Habanero Drizzle
  • Warm tortillas

Method
 

  1. Method
  2. Marinate fish in buttermilk 15 minutes while you prep the slaw.
  3. Combine slaw ingredients and chill so the lime softens the cabbage.
  4. Dredge fish in flour and fry at 365°F until golden, about 3 minutes per side.
  5. Tuck fish into tortillas, load with slaw, and finish with generous Mango Habanero Drizzle.

Notes

Plating Ideas
Garnish with pickled red onions and micro cilantro.
Serve with grilled lime halves to squeeze tableside.
Bonus Uses
Use the drizzle as a ceviche dressing.
Stir leftovers into Greek yogurt for a spicy crema.