Fish Tacos with Mango-slaw

I'm pretty sure I've been craving fish tacos for about 3 months.

I found a really intriguing recipe for Mango-Slaw and I guess you could call it my inspiration.  After 3 months, I finally made my fish tacos with mango-slaw! I'm glad I did because it turned out really great.  Plus, it is another simple and healthy week-night meal that I can add to my repertoire.  Don't get me wrong, I still love to bake, but I get really pumped when I find a good healthy dinner/lunch recipe.  They never seem to get the same attention or love that my baked goods receive (like marriage proposals...), but I get really excited when I cook up something delicious.

Plus, Bri invited his dad and step-mom over for dinner and so I got to share my meal with them! I always get nervous and a little stressed when I share something new with people other than my immediate family, but they loved it and it made me really happy to share something I'm passionate about with them!

I never have that high of expectations for a Wednesday night, but tonight was really nice :)


Fish Tacos with Mango-Slaw (adapted from Confections of a Foodie Bride and Skinny Taste)

Ingredients:
For the tacos:
8 whole wheat-corn tortillas
4 filets of tilapia
1/4 cup + 1 tbsp olive oil
2 tbsp lime juice
1 tsp chili powder
1 clove garlic, minced
For the avocado cream:
1 avocado, peeled and diced
2 tbsp lime juice
2 heaping tbsp non-fat greek yogurt
1 tsp cumin
1 tsp fresh cilantro, chopped
salt and pepper to taste
For the Mango-Slaw:
1 mango cut into thin strips
2 cups broccoli slaw (broccoli/carrot mix)
3 medium scallions, chopped
3 tbsp rice vinegar
1 tbsp low-sodium soy sauce
1 tbsp lime juice
1 tbsp sesame oil

Directions:
1. For the tacos: in a large plastic bag, place 1/4 cup olive oil, lime juice, chili powder, and garlic.  Seal the bag and shake to combine.  Place filets in the bag, seal the bag, and toss to coat the tilapia.  Place the bag in the fridge for 30 minutes.
2. Make the Mango-Slaw: In a medium bowl, toss the broccoli-slaw with the sliced mango and chopped scallions.  In a small bowl, whisk the rice vinegar, soy sauce, and lime juice.  Slowly whisk in the sesame oil.  Pour the dressing on the broccoli-slaw mixture about 15-20 minutes before you are ready to serve dinner. This way it will have time to soak up the dressing.
3. Make the avocado cream: in a food processor, process the avocado, lime juice, and greek yogurt.  Mix in the cumin, fresh cilantro, salt, and pepper to taste.
4. Once the fish has been in the fridge for 30 minutes, heat a large fry pan with 1 tbsp olive oil.  Place the filets in the pan and sear for about 3-4 minutes on each side.  Throw out the marinade mixture.  Place cooked filets on a plate and using a fork, chop up the filets into small pieces.
5. Assemble the tacos: Take a tortilla (we toasted ours in the microwave for about 10 seconds) spread some avocado cream (about 1 tbsp) on one half, place fish (about 1- 1 1/2 tbsp) along the middle and top with some mango-slaw.  Fold the taco so that that avocado cream causes the ends to stick together.
Enjoy :)