Napa Cabbage Slaw with Fresh Mango
Napa Cabbage Slaw w/ Fresh Mango
- 1 medium head Napa Cabbage
- ¼ cup red onion, thinly sliced
- 1 mango, pitted, peeled and jullienned
- 1 jalapeno, jullienned
- 2 tbs. cilantro, chopped
- 2-3 tbs. rice wine vinegar
- 1 tbs. sugar
- 4-6 tbs. olive oil
Mix the cabbage, red onion, mango, jalapeno and cilantro in a bowl. Mix the rice wine vinegar, sugar and olive oil in a small bowl and season with salt and pepper. Pour over the cabbage and mix well and allow to sit for 30 minutes before serving. Check the seasoning one more time before serving.
Pan Seared Tilapia Taco’s
Makes 8 tacos
- 4 pieces tilapia
- 1 lime, juiced
- 2 cloves garlic, grated
- 1 tsp. ancho chili powder
- 2 tbs. olive oil
- 8 small corn or flour tortillas
- 1 recipe Napa Cabbage Slaw with Fresh Mango
In a bowl mix together the lime juice, garlic, ancho chili powder, olive oil, salt and pepper. Place the tilapia on a platter and rub the fish with the lime mixture and allow to sit no longer than 5 minutes.
Heat a cast iron pan or a heavy skillet on medium high heat. Add a little canola oil and place the fish in the pan and sear for 2-3 minutes per side. This will cook quickly. Adjust the heat if need be. When the fish is done remove it to a plate.
You should us ½ piece per taco and gently break the fish up and place in a warmed tortilla with some of the Napa Cabbage and Mango Salsa.