The Best Fish Tacos with Mango Mint Coconut Slaw
Looking for a Cinco de
Quatro Mayo recipe that is not only delicious but won’t kill your plans to be in a bikini by Memorial Day? Look no further than my homegirl, Gwyneth Paltrow, for the best fish taco recipe ever. These fish tacos are better than any I have had anywhere in the world and trust me, I’ve had a lot of fish tacos. Also I’m really partial to anything my dad makes on the grill and I think he can make anything (on a grill) better than you can get in a restaurant.
We made these during Lent. I made it a point to make sure we cooked dinner at home every Friday (that I was home… so that means three of them) so my dad couldn’t end up at a Pittsburgh staple: the fish fry. I used to aspire to go to a fish fry (I know, I have really sad dreams and hopes). I ended up at one last year and was twenty kinds of disappointed – probably because I didn’t get fried fish but seriously, when was the last time anyone saw me eat anything fried?
The fish tacos are seriously so simple – Goop says to cook hers on the stove but we just coat them in salt and pepper and grill them for 3-5 minutes. The longest part of the whole process is charring the pepper, which sounds a lot harder than it really is. Click through to find the recipe for Gwyneth Paltrow’s Crazy Good Fish Tacos or buy her book. Or ask me to take a photo of the recipe and send it to you.
I think she called for some boring cabbage slaw recipe but let’s get real – cod is such a simple fish you need some cool slaw. I had leftover mint from my St. Patrick’s Day experiments and thought it would a pretty fresh addition to the coconut oil and mango. Now just add a margarita and you’re ready for whatever debauchery a Monday calls for.
- 4 cups shredded cabbage
- 1 mango, diced and separated into two halves
- 2 tbsp fresh mint, chopped
- 1 tbsp coconut oil, melted
- Juice from 1 lime
- dash of salt
- Combine ½ diced mango, melted coconut oil, lime juice, mint and a dash of salt in food processor until well mixed.
- Add cabbage to large bowl. Pour mango, coconut oil, lime and mint mixture over cabbage and mix well.
- Add the remaining mango and serve.
Chat with me:
What are you doing for Cinco de Mayo? Did you get my Cinco de Quatro reference?