Blackened Fish Tacos with Magic Mango Sauce and Crunchy Slaw

Steps

1. 1

   Prepare the Magic Mango Sauce: Place the yellow bell pepper, habanero (seeded if desired), peeled and seeded mango, 4 garlic cloves, a large bunch of cilantro, 1 tsp salt, 1/2 cup vinegar, and 1 cup olive oil into a blender. Blend until completely smooth. Store in an airtight container in the refrigerator until ready to use.

2. 2

   Prepare the Slaw: Thinly slice the red cabbage using a mandolin and thinly slice the half red onion. Place the cabbage in a bowl and sprinkle with 1 tsp salt; massage the salt into the cabbage with your hands to soften it.

3. 3

   Finish the Slaw: Add 1/4 cup lime juice, lime zest, 1/2 cup mayo, 2 tbsp olive oil, and 1 tbsp honey to the cabbage and onion mixture. Toss well to combine. Taste and add a touch more salt if needed. Keep the slaw in the refrigerator until the moment you are ready to eat to ensure it stays bright and crunchy.

4. 4

   Season the Fish: Cut your fish (rockfish, cod, or mahi mahi) into taco-sized pieces. In a small bowl, mix 1 tsp garlic powder, 1 tsp chili powder, 1 tsp paprika, and 1 tsp salt. Season the fish generously on all sides with this spice blend.

5. 5

   Cook the Fish: Heat a large skillet over high heat with a splash of oil. Once the pan is hot, add the fish and cook until it is golden brown and cooked through. Remove from heat and set aside.

6. 6

   Assemble: Heat your tortillas on a griddle or over an open flame until warm and pliable. Place a portion of fish in each tortilla, drizzle generously with the Magic Mango Sauce, and top with a heap of the cold crunchy slaw. Garnish with additional fresh cilantro or parsley if desired.