Fish Tacos with Red Cabbage Mango Slaw
It may not yet be summer, but you can take your tastebuds on a summer vacation with these tasty fish tacos! You’ll find many of the ingredients in our weekly sale display from April 28th – May 4th, including local Sonia’s Salsa and local organic All Souls Tortilleria corn tortillas, and this recipe will help you quickly pull it together. You could even assemble the slaw a day or two in advance for quicker meal prep on a busy weeknight!
In a small bowl, combine cabbage with olive oil, lime zest, lime juice, and salt. Let stand for 10 minutes. Add the mango, hot pepper (if using), and fresh cilantro, toss to combine. Taste and add more lime juice, if desired. Pat fish dry with a paper towel then sprinkle with salt. Heat oil/fat in a cast-iron skillet over high heat until just starting to shimmer. Once the fat is hot, add fish and sear for about 3-4 minutes on one side until it starts to form a light crust. Flip the fish and sear on the other side for 2-3 minutes. Add lime juice to the fish while still in the pan and scrape up any browed bits that are deglazed from the pan. Transfer to a plate. Place a bit of the fish into each tortilla and top with slaw. Serve with extra cilantro, lime wedges, and a splash of Sonia’s Salsa.