Fish Tacos with Kish Redfish, Red Cabbage, Mango Salsa, and Pico de Gallo
Ingredients
Portions
4
Units
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8
redfish fillets
8
corn tortillas
250
ml
red pickled cabbage
2
limes
2
tomatoes
1
mango
1
red onion
1
red chili
250
g
cotija cheese or feta cheese
150
ml
sour cream
1
tbsp
cumin
1
tbsp
smoked paprika powder
salt and pepper
cilantro
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8
redfish fillets
redfish fillets
8
corn tortillas
corn tortillas
250
ml
red pickled cabbage
1.00
cup
red pickled cabbage
2
limes
limes
2
tomatoes
tomatoes
1
mango
mango
1
red onion
red onion
1
red chili
red chili
250
g
cotija cheese or feta cheese
8.80
oz
cotija cheese or feta cheese
150
ml
sour cream
0.63
cup
sour cream
1
tbsp
cumin
cumin
1
tbsp
smoked paprika powder
smoked paprika powder
salt and pepper
salt and pepper
cilantro
cilantro
No items found.
No items found.
No items found.
Directions
- In a small dish, stir together the seasonings: cumin, smoked paprika, 1 tsp salt, and 1/4 tsp black pepper. Sprinkle the seasoning mix evenly over both sides of the redfish fillets. Lightly drizzle fish with olive oil.
- Bake at 375˚F or 180°C for 15 minutes.
- For the mango salsa: Dice the mango into small cubes and mix with the chopped red chili and half of the chopped cilantro. Combine in a serving bowl with the juice from one lime.
- For the Pico de Gallo: Chop the tomatoes and red onion and mix with ½ tsp salt and juice from half a lime in a serving bowl.
- Arrange the tortillas with red cabbage, mango salsa, Pico de Gallo, fish, and top with grated cheese, cilantro, and lime.
