Fish Tacos with Ramen and Chayote Slaw
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 851
- Total Fat
- 48
- Saturated Fat
- 6
- Carbohydrates
- 76
- Dietary Fiber
- 12
- Sugar
- 14
- Protein
- 36
- Cholesterol
- 57
- Sodium
- 1134
- Total: 35 min
- Active: 35 min
Ingredients
Fish:
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
Slaw:
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.