Dinner · 30 min · mexican

Fish Tacos with Mango Slaw

Mexican flavors, weeknight effort. White fish fillets meets corn tortillas in a 30-minute dinner worth keeping in rotation. At 440 calories and 32g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.25 lb White fish fillets
• 8 Corn tortillas
• 1 Mango
• 2 cups Cabbage
• 2 Lime
• 1/4 cup Cilantro
• 1/4 cup Chipotle mayo

Steps

1. Pat the fish very dry and season with salt, pepper, and a pinch of chili powder — dry fish sears; wet fish steams.
2. Sear in a hot oiled skillet 3 minutes per side, until the flesh flakes easily with a fork.
3. While the fish cooks, toss the shredded cabbage, diced mango, lime juice, and cilantro into a bright slaw.
4. Taste the slaw and add more lime or salt until it pops — it should be tangy, not bland.
5. Char the tortillas directly over a gas flame or in a dry skillet, 30 seconds per side, until pliable with browned spots.
6. Break the fish into large flakes.
7. Fill each tortilla with fish and a generous mound of slaw.
8. Finish with a drizzle of chipotle mayo and serve immediately.

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