Name: Fish Tacos with Ramen and Chayote Slaw
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 pound mahi-mahi or other skinless firm white fish fillets, cut into 1-inch chunks; 2 teaspoons chili powder; 1 teaspoon ground cumin; Zest and juice of 1 lime; 1/4 cup vegetable oil; Kosher salt and freshly ground black pepper; 8 small flour tortillas, charred; 1 avocado, diced; 1/2 cup cilantro leaves; One 3-ounce package instant dried ramen noodles, seasoning packet discarded; 2 cups finely shredded cabbage or coleslaw mix; 1 small chayote squash, peeled and cut into thin strips; 3 scallions, thinly sliced; 1/2 cup frozen shelled edamame, thawed; 1/2 cup diced fresh mango; 1/2 cup thinly sliced radishes; Juice of 2 limes; 1 tablespoon honey; Kosher salt and freshly ground black pepper; 1/4 cup vegetable oil

Directions

For the fish: Toss the mahi-mahi with the chili powder, cumin, lime zest and juice, 2 tablespoons vegetable oil, 1/2 teaspoon salt and some pepper in a large bowl. Let marinate at room temperature for 15 minutes while you prepare the slaw.
For the slaw: Crumble the ramen noodles into a large bowl. Add the cabbage, chayote, scallions, edamame, mango and radishes and toss to combine. Whisk the lime juice and honey together in a small bowl with 1 teaspoon salt and some pepper. Whisk in the vegetable oil and pour the dressing over the slaw. Toss well.
To cook the fish, heat a large nonstick skillet over medium-high heat. Add the remaining 2 tablespoons oil, then add the fish and cook, tossing once or twice, until browned and just cooked through, 3 to 4 minutes. Serve the fish hot in the tortillas, topped with the slaw, avocado and cilantro. Serve any additional slaw on the side.

Fish Tacos with Ramen and Chayote Slaw

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