Ingredients
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3 1/2,1
-
1,1
-
2,1/2
-
1/4,1/4
-
1/2,1/4
-
1,1/4
-
1/8
-
1
-
1/2
-
-
8
-
-
1/2
-
-
Directions
The mango-cabbage slaw is the perfect balance of sweet and sour which compliments the fish perfectly. I served these for dinner last night with some guacamole on the side (not pictured here) and my husband was a very happy man.,,I cooked the whole thing outside on the grill which is a great way to keep the fish smell out of your house, but you can also do this indoors on the stove. The only thing that would have made this meal better would probably be a margarita on the side!,If fresh fish is available, wait until the day or day before to buy it before you are going to cook it.,If fresh isnt available, buy frozen instead of previously frozen so you can control freshness and keep it frozen until you need it.,Frozen fish fillets are great to keep on hand in the freezer. You can defrost them overnight in the fridge or pull from from the freezer and put them in an ice bath (in the package if they are individually wrapped or in a sealed Ziploc) for about 30 minutes
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Steps
|
1
Done
|
Mix the Dried Spices and Seasoning Together in a Small Bowl, Squeeze the Lime on the Fish Then Rub the Seasoning Onto Fish |
|
2
Done
|
Heat a Cast Iron Skillet on Grill or Stove on High Heat Till Really Hot. Spray With Nonstick Oil Spray. |
|
3
Done
|
Cook Fish Until Opaque in the Center and Well Browned on the Outside, About 5 Minutes on Each Side. |
|
4
Done
|
Heat the Corn Tortillas on the Grill Until They Slightly Char, About 1 to 2 Minutes. |
|
5
Done
|
Cut the Fish Into 8 Pieces (or You Can Flake It If It's Easier). |
|
6
Done
|
Divide the Fish Equally Between 8 Tortillas and Top Each With 1/2 Cup Slaw. Serve With Lime Wedges. |
