Before assembling the tacos, toss 2 or 3 tablespoons of the juices that settle from the salsa with the angel hair slaw to moisten the slaw and distribute the flavors. For ease of preparation, 1 (24- ounce) jar of sliced mango will give you the 1 1/2 cups needed for the salsa.
Oxmoor House JANUARY 2008
Place fish in a shallow baking dish; sprinkle with 2 tablespoons lime juice and 2 minced garlic cloves. Sprinkle with 1/2 teaspoon cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
Combine diced mango, next 4 ingredients, remaining 1/4 cup lime juice, and remaining 1/4 teaspoon each of cumin, salt, and black pepper in a large bowl; toss well, and set aside.
Place fish on grill rack coated with cooking spray. Grill 7 to 8 minutes on each side or until fish flakes easily when tested with a fork. Flake fish into bite-sized pieces with fork.
Warm tortillas according to package directions.
Top each tortilla with about 1/4 cup fish, 2 tablespoons mango salsa, and 2 tablespoons slaw.
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