It seems like every time I turn around there’s a new taqueria opening.  And, upon further thought, I can’t think of a single one that’s ever closed!  America, or Atlanta anyway, is taco crazy!  I don’t blame them, you, or me.  Tacos are fresh fun fare that can be jazzed up as many ways as there are restaurants trying…  Lately I’ve seen everything from tongue & goat tacos to tacos made of mashed potatoes and always the usual pulled pork and brisket in between.  There are varying salsas, veggies, slaws, aioli, cheese, and other toppings yes, but all a taco make.  Here’s my take on the taco that I believe started the craze, the fish taco.  I jazzed it up with a chipotle mango twist on your usual salsa and slaw.  Sorry taquerias, this one’s on the house! 

Fish Tacos

Serves 4. 

Marinade  

• 1/4 cup extra virgin olive oil
• 2 tablespoons white balsamic vinegar
• 2 tablespoons fresh lime juice
• 1 1/2 teaspoons honey
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon Ancho chili powder
• 1/2 teaspoon ground black pepper
• 1 pound tilapia fillets, cut into chunks

 

Combine first 8 ingredignts and marinate tilapia for 30 minutes.  Cook in grill pan 2-3 minutes/side on high heat.

 

Broccoli Slaw

• 1 bag broccoli slaw
• 1 c radish, chopped
• ½ c sour cream
• 2 T mayo
• Juice of ½ a lime
• Adobo sauce to taste

 

Mix sour cream, mayo, lime juice, and adobe sauce, add broccoli slaw & radish, mix until combined.

 

Mango Salsa

• ¼ c white balsamic vinegar
• ¼ c mango nectar
• ½ c radish (daikon), chopped
• 2 mangos, chopped
• 2 tomatillos, chopped
• 2 jalapenos, chopped
• Cilantro, chopped

 

Combine all ingredients and refrigerate until ready to serve.

Other

• 8 corn tortillas
• Cilantro, chopped
• Diced jalapeño
• Queso fresco, crumbled

 

Pile tortillas high with fish, slaw, salsa, and “other” toppings!