Ingredients
- Maple Mango Slaw:
- 2 Tablespoons 2 Tablespoons mayonnaise
- 1 Tablespoon 1 Tablespoon orange juice
- 1 Tablespoon 1 Tablespoon maple syrup
- 1/2 teaspoon 1/2 teaspoon salt
- 1/8 teaspoon 1/8 teaspoon pepper
- 1-3/4 cup 1-3/4 cup jicama, julienned
- 1 cup 1 cup red cabbage, shredded
- 1/2 cup 1/2 cup green onion, thinly sliced
- 1 1 mango, peeled and diced
- 1-1/2 1-1/2 pounds Alaska Cod fillets
- 1/2 teaspoon 1/2 teaspoon salt
- 2 Tablespoons 2 Tablespoons plus 1 teaspoon jerk seasoning blend
- Nonstick cooking spray
- 8 8 yellow corn tortillas
- 1 1 lime, sliced into wedges
Servings:
Units:
Instructions
- To make the slaw: Whisk mayonnaise, orange juice, maple syrup, salt, and pepper until well combined in a medium mixing bowl. Add jicama,
- cabbage, green onion and mango; stir to coat. Cover and refrigerate to allow flavors to blend.
- Slice Alaska Cod fillets into 1-inch thick finger-like pieces; sprinkle evenly with salt and jerk seasoning. Heat a large nonstick skillet
- over medium-high heat and coat with cooking spray. Place half of the fish pieces in the pan and cook for 3 to 5 minutes, until browned.
- Turn the pieces over and continue to cook about 3 minutes. Cook just until fish is opaque throughout. Remove cooked pieces from the pan and
- wrap in foil to keep warm. Cook second batch and place in foil to keep warm.
- Wrap tortillas in a damp paper towel and microwave 30-seconds or until warmed through and pliable.
- To assemble tacos: Divide Maple Mango Slaw evenly among warmed tortillas. Top with fish pieces and serve with lime wedges.
- People's Choice Winner, 1st Ever Wild Alaska Fish Taco RecipeContest
Recipe Notes
Recipe by Lauren Wyler, Austin, TX
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