Grilled Fish Tacos with Mango Slaw

Grilled fish taco with mango, cabbage, red onion and cilantro lime mayonnaise in a flour tortilla

By: Matt Mantini, C.E.C, Signature Chef

Prep Time: 25 to 30 min
Cook Time: 7 to 9 min

RECIPE
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Servings:

Yield: 4 Portions

Ingredients:

Cilantro Lime Mayonnaise
¼ cup light mayonnaise
½ teaspoon chopped cilantro
¾ teaspoon lime juice

1½ cups shredded green cabbage
4½ teaspoons lime juice
10 ounces tilapia fillets
1/8 teaspoon ground black pepper
8 (6 inch) flour tortillas
½ cup julienne red onions
1 cup diced mango
8 teaspoons chopped cilantro
Non-stick spray

Allergens:

Fish, Gluten

Nutritional Information

Mindful (Learn More)

Directions:

Cilantro Lime Mayonnaise: Combine all ingredients in a stainless steel bowl. Hold refrigerated.
Toss cabbage with lime juice. Hold refrigerated.
Spray tilapia with non-stick spray. Sprinkle with pepper.
Grill fish until marked on both sides and flaky. Minimal internal temperature should be 145˚F.
Taco Build: Warm tortillas in microwave for 5 to 10 seconds or until warm. In the middle of each tortilla, place 1 tablespoon cabbage, 1 piece grilled tilapia, 1 tablespoon onion, 1 tablespoon mango and 1 teaspoon cilantro. Drizzle ½ tablespoon Cilantro Lime Mayonnaise over taco.

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Recipe Tags: Backyard BBQ, Entertaining, Seafood, Vegetable, Fish, Gluten, Appetizers, Entrées, Sandwiches, Spring, Summer,

Calories	312
Calories from Fat	81
Total Fat	9g
Sat Fat	28g
Trans Fat	3g
Cholesterol	0mg
Sodium	601mg
Total Carbohydrate	41g
Fiber	3g
Sugar	6g
Protein	17g