Photo and recipe courtesy of Emma Kula.
These fish tacos are the perfect summertime dinner and include a tangy cabbage slaw, juicy summer fruit and of course, creamy fresh guac! Great to make for a crowd or enjoy for a family meal – don’t forget a side of tortilla chips!
4 servings firm white fish of choice (tilapia and sole work well!)
4 tbsp. olive oil, divided
½ tsp. garlic powder
½ tsp. paprika
½ tsp. salt
1 small head green cabbage, very thinly sliced
2 tbsp apple cider vinegar
2 tsp honey or maple syrup
2 ripe avocados
1 small white onion, finely diced
1 bunch cilantro
Salt + pepper
Cubed mango or peach, if desired
Start by placing your fish in a large dish and mixing together 2 tbsp of your olive oil, juice from 1 of the limes, garlic, paprika, salt and a bit of pepper. Pour this mixture over the fish and top with a big handful of chopped cilantro, then set aside to marinate.
In a large bowl, combine your thinly shredded cabbage with the apple cider vinegar, honey and remaining 2 tbsp olive oil and 1 tbsp lime juice. Taste and adjust as needed – it should be tangy! Add in a handful of cilantro if desired.
In another small bowl, mash your avocados until smooth, then add in your diced onion, a big handful of cilantro, a big pinch of salt and the juice of ½ lime. Mix and adjust as needed.
Heat a pan over medium heat, then add in your marinated fish. Cook for about 5 mins (depending on thickness) and until nice and browned, then flip and repeat on the other side. When fish is done it should be flakey and browned.
To serve, heat up your corn tortillas (either in a pan or in the oven), then add some guac, cabbage slaw, fish and top with cubed peach/mango.