grilled yellowtail tacos with quick slaw, avocado crema, and mango habanero salsa

I think one of the reasons I love tacos so much, is that they are layer upon layer of flavoring.

You’ve got seasoned protein, any variety of salsa, some sort of dairy, cream (be it sour, flavored, or “a”) and or cheese, and veggies.

Each component works together to create the perfect bite.

And there is no limit to the combinations you can come up with.

These fish tacos are no exception. Grilled yellowtail, mango/habanero salsa, a quick and easy coleslaw, and an avocado crema. Perfection in a bite.

Ingredients:

1 lb yellowtail, skin off, and cut into strips

2 Tbsp avocado oil

1 Tbsp taco seasoning (your favorite)

easy coleslaw

2 cup shredded green cabbage

1/2 cup shredded purple cabbage

1 carrot, shredded

3 Tbsp apple cider vinegar

1 tsp salt

1 tsp sugar

mix all ingredients together and set aside in fridge until ready to serve

avocado crema

handful cilantro leaves

1 avocado, peeled and pitted

3/4 cup crema

1/2 tsp salt

use an immersion blender to combine all ingredients

habanero mango salsa

1 Tbsp minced cilantro leaves

1/2 cup minced mango

1/2 Tbsp minced habanero

1/2 tsp salt

spoon together all ingredients

street corn tortillas

Directions:

Toss yellowtail with avocado oil and taco seasoning.

Heat grill to high. Grill 3 minutes per side. 12 total.

Let sit 5 minutes.

Place 2 tortillas down. Top with fish, a handful of slaw, then drizzle with crema, and top with salsa. Repeat for each taco.