Fish Tacos with Red Cabbage Mango Slaw
Fire up the grill and 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 July 21st – 27th, including local, organic Vermont Tortilla Company corn tortillas. The Mahi Mahi featured in the sale comes to us from Orca Bay, which specializes in sustainably harvested seafood from responsible fisheries. This recipe will help you quickly pull it together and the slaw can be assembled a day or two in advance for quicker meal prep on a busy weeknight!
Preheat gas grill to medium-high or prepare charcoals. Meanwhile, In a small bowl, combine cabbage with olive oil, zest and juice from one lime, 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. Brush fish with oil, then season generously with salt & lime juice. Once the grill is hot, add fish and sear for about 4-5 minutes on each side. Remove fish from grill, then use the grill surface to warm your tortillas. Place a bit of the fish into each taco and top with slaw. Serve with extra cilantro, lime wedges, and a splash of salsa.