Fish Tacos with Mango Slaw and Avocado Cilantro Yogurt

I'm really sorry, but I have to start this blog with tooting my own horn! This seriously might be one of the most delicious things I have ever made. It combines all of my favorite ingredients into one flavorful and simple meal that's absolutely perfect for a summer night.

This is the season to use lots of brightly colored fruits and vegetables in your cooking. The red cabbage combined with the bright yellow mango and the green avocado yogurt is just so appetizing to look at. Make this for a dinner party or a night when you have your friends over and I guarantee they will be impressed and delighted. 

Not only is this meal beautiful and scrumptious, it is also SO easy. You can even prepare the slaw and avocado yogurt ahead of time to make your life even easier!

I used Haddock in this recipe because that's what I got from my CSA, but you can use any mild flaky white fish.  This recipe contains a lot of cilantro which I realize is something not everybody loves as much as I do. If you're not a cilantro fan- do not fret... simply just omit it and use a different herb such as parsley. 

The superfood I would like to tell you about is cabbage. Cabbage is packed with antioxidants which are said to promote brain health and help prevent against many diseases such as cancer. Cabbage contains Vitamin K which can help prevent Alzheimer's Disease and Dementia. Lastly, cabbage is loaded with fiber which helps with digestion and can even aid in weight loss.

Ingredients:

1 pound white flaky fish such as haddock or cod

1/2 avocado- diced

cilantro for topping

6-10 corn tortillas 

Ingredients for taco seasoning:

1 tsp. chili powder

1 tsp. paprika

1 tsp. garlic powder

1 tsp. cumin

1/2 tsp. salt

1/2 tsp. pepper

Ingredients for Mango Slaw

1 10. oz bag red cabbage

1 mango (ripe but not overly ripe)- diced

1/2 cup chopped cilantro

1 lime zested and juiced

1 tbsp. olive oil

salt/pepper to taste

Ingredients for Avocado Yogurt:

1/2 avocado- diced

1/2 cup non-fat Greek yogurt

1 lime- juiced

3/4 cup cilantro- chopped

salt/pepper- to taste

Directions:

1) Combine all slaw ingredients into a big bowl. Add salt/pepper to taste and let slaw marinate in the refrigerator for about an hour. 

2) Make avocado yogurt by adding all ingredients into a food processor or blender and combining until smooth. Add salt/pepper to taste. 

3) Make your taco seasoning and sprinkle it all over both sides of the fish- pressing with your fingers.

4) Heat a pan with some olive oil over medium high heat.

5) Add the fish and cook for about 3 minutes. When the fish is cooked on one side, flip it over and begin to break it apart into small pieces. Continue to cook until fish is completely cooked through.

6) Microwave corn tortillas for 15-25 seconds or until slightly warm.

7) To assemble your taco: Add fish to corn tortilla, top with slaw, avocado yogurt and sprinkle with extra cilantro and a couple pieces of the diced avocado.

*This recipe makes 3-4 servings depending on your hunger level!