Recipe courtesy of Food Network

Fish Tacos with Ramen and Chayote Slaw

Broken ramen noodles add extra crunch to a flavor-packed slaw that's the perfect topper for tender fish tacos. Chayote is a type of squash. If you can't find it, substitute zucchini or any other variety of summer squash.
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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
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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 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


  1. 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.
  2. 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. 
  3. 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.