1/2cupavocado oilor neutral tasting oil of your choice
Slaw:
8cupssavoy cabbageshredded, 1 pound, or regular cabbage
2cupsshredded purple cabbage5 ounces
1/2cupgreen onionsthinly sliced
Mango Salsa:
4cupsmangodiced, from 4 Champagne mangos, 2 pounds
1/4cupcilantrochopped
1/4cupred onionminced
1-3tspjalapenominced, or to taste
2tbsplime juicefreshly squeezed
1/2tspsea saltor to taste
Chipotle Aioli:
1eggroom temperature, see notes
1/2tspsea salt
1tbsplime juicefreshly squeezed
2tspchipotle powder
3/4cupavocado oil
Grilled Fish:
2poundsfish filletsor 6 white fleshed fish, see notes
2tspsmoked paprika
1tsponion powder
1/2tspgarlic powder
1tspground cumin
1tspsea saltor to taste
2tbspavocado oil
Toppings:
Lime wedges
1-2ripe avocadossliced
Extra chopped cilantro
Instructions
For the cilantro dressing, place all the ingredients except the oil in a blender. Blend starting on low and increasing to medium speed as you add the oil. Blend just until the oil has been added and the dressing is emulsified.
Toss the dressing together with all the slaw ingredients, and set the finished slaw aside.
For the mango salsa, stir together all the ingredients until combined. Season to taste with sea salt, and set the salsa aside.
To make the chipotle aioli, place the egg into a blender along with the sea salt, lime juice, and chipotle powder. Start blending on low, and drizzle the avocado oil in a thin steady stream, increasing the speed as you go.
Keep blending while you continue to add the oil until the chipotle aioli has become quite thick. Transfer the aioli from the blender to a container to refrigerate while you finish the recipe. I like to place mine in a squeeze bottle for convenience and for presentation.
Next make sure you have your toppings prepared, and heat the grill over medium high heat until it reaches around 400ºF. Or preheat the oven to 400ºF.
While the grill heats, mix together all the spices for the fish with the avocado oil. Then evenly coat the fish with the spice mixture. When the grill is preheated, place the fish fillets on the grill and lower the heat to medium to maintain a temperature between 350º-400ºF.
Grill just until the fish loosens from the grill before turning. My fillets were about 1/2" on the thin side and 1" on the thickest part. They took 4-5 minutes for the first side, and 2-3 for the second. The cooking time will vary depending on thickness of fillet.
Or you can bake the fish in the oven until it begins to flake on the edges and is just done in the center, about 15 minutes. Timing varies depending on the thickness of the fillets and type of fish chosen.
When the fish is finished cooking, serve with the slaw, mango salsa, chipotle aioli, and toppings of choice.
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Notes
This recipe contains raw egg which is not considered suitable for certain people. If this is of concern to you, use your choice of mayo, about 3/4 cup with the lime juice and chipotle powder mixed in in place of the homemade aioli.My favorite fish for fish tacos in order are, halibut (awesome but pricey), Alaskan cod, and rockfish. Ono, any type of tuna, and mahi mahi are all great as well.