Baja Fish Taco with Mango Mojo Slaw

Baja Fish Taco w/ Mango Mojo Slaw



INGREDIENTS:

12 oz. Tilapia
2 each Limes (Juiced)
1each Orange (juiced)
2 oz. Arugula
8 oz. Red Cabbage (Sliced)
6 oz. Napa Cabbage (Sliced)
2 oz. Red Onion (Sliced)
2 oz. Red Pepper (Sliced)
2 oz Mango (Sliced)
2 oz. Cilantro (Washed & Chopped)
2 oz. Parsley (Washed & Chopped)
1 oz. Jalapeno (Seeded and Chopped)
1tsp. Cumin Powder
2 tsp. Chili Powder
1 Tbs. Fat Free Sour Cream
2 ½ tbs. Olive Oil
4 each Flour Tortillas

METHOD:

Prepare the slaw no less than an hour before serving, you may even do it the night before.

In a large bowl place the cabbages, red onion, mango, red pepper, orange juice, lime juice, ½ tbs. of olive oil, 1ounce each of the parsley and cilantro and the chopped jalapeno (depending how spicy you want the slaw to be you can chop the jalapeno with the seeds). Mix the ingredients and season with salt and pepper. Cover and allow to sit in the refrigerator until you are ready to serve.

Marinate the Tilapia filets with 1 ounce of the parsley and cilantro, the juice of one lime, cumin, chili powder and olive oil. Allow the fish to marinate in the refrigerator for no more than 30 minutes.

In a non-stick sauté pan, add 1 tbs. of olive oil and allow the oil to heat up so the fish doesn’t stick to the pan. Remove the fish from the marinade and season with salt and pepper. Place the fish in the pan and sauté for 5 minutes on either side. Once the fish is cooked remove it from the pan and break it up with a fork.

Heat up the tortilla and then add some of the arugula, red onion and then the fish. Place a dollop of the sour cream ontop. Use the slaw for your side dish you can eat 5 ounces of the slaw.