The sun is shining and it's warm out, and it's FriYAY!
3 or 4 - 6" whole wheat soft tortillas
400 g basa (or other white fish)
Salt and lemon (or black) pepper
Zest of 1 lime
1 tbsp coconut
1 avocado, sliced
1 mango, diced
2 cups coleslaw (or beet slaw) mix
3/4 cup shredded carrots
2/3 cup fresh cilantro leaves, chopped
1/2 cup sliced green onion
1/4 cup diced red pepper
2 tbsps fresh lime juice
1/4 cup sour cream
3 tbsps mayo
1 tbsp fresh lime juice
1/4 tsp salt
1/4 tsp honey
Start by making the tortilla flowers. In fact, you can make these a day or 2 ahead of time. Turn a muffin tin upside-down, no need to oil, just place a tortilla in between the muffin cups and shape.
Bake at 375F for 10-12 minutes. Remove, cool and just keep in a bowl on the counter until ready to use.
Toss the mango slaw together in a bowl. I just love all the colours!
Mix the lime cream ingredients together and refrigerate until ready to use.
I like basa but any mild white fish will work. Sprinkle salt and lemon pepper on both sides of the fillets. Heat coconut oil in pan and fry fish 2-3 minutes per side or until fish flakes easily. Remove to a plate and flake or break into pieces.
Now to assemble, simply add fish and sliced avocado to the tortilla flowers, top with a good heap of mango slaw
and a drizzle of lime cream.
Adapted from: https://www.gimmesomeoven.com/mango-chipotle-fish-tacos-recipe/
I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!