Fish Tacos with Red Cabbage Mango Slaw
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 29th – May 5th, 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. Coat fish with salt, seasoning, & lime juice. Heat oil in a cast-iron skillet over high heat. Once the pan is hot, add fish and sear for about 2-3 minutes on each side. Place a bit of the fish into each taco and top with slaw. Serve with extra cilantro, lime wedges, and a splash of Sonia’s Salsa.