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
Mango slaw:
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
Lime Cream:
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.
Yummy!
And here's a variation that's tasty too!
Eliminate the mango and top the fish off with a heaping spoonful of Spicy Peach Salsa!
Find the recipe here:
http://hotandcoldrunningmom.blogspot.ca/2016/09/spicy-peach-salsa.html
Adapted from: https://www.gimmesomeoven.com/mango-chipotle-fish-tacos-recipe/
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