Sprinkle shredded purple cabbage. Heat taco shells in preheated oven until crisp about 5 minutes. Cook 5 minutes on each side or until fish flakes easily when tested with a fork. Place fish on grill rack coated with cooking spray. Preheat oven to 325 degrees f 165 degrees c.
Pat the cod dry rub spice blend into the fish. The flaky fish goes perfectly with the spicy sweet salsa. Drizzle olive oil over both sides of the fish. To make the mango salsa add the mango red and green bell pepper jalapeno crushed pineapple and juice garlic shallots lemon or lime juice and parsley to a large bowl and mix well. Mix up your green onions avocados mangoes jalapeños cilantro cumin and salt pepper.
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When the fish is done shred it up and place on tortillas and top with salsa. To prepare tacos preheat grill to medium high heat. Gently mix with a spoon. Warm corn tortillas on a skillet or grill for few seconds on both sides. Pan fried tilapia is cooked to crispy perfection in 10 minutes and topped with mango salsa cabbage slaw and creamy chipotle sauce fast and simple taco fixings that provide the all important crunch heat acid and sweetness needed to build the most delicious fish tacos.
To prepare your fish fillets for cooking pat them dry with a paper towel. Taste and add salt and pepper if needed. Stir mango avocado tomato red onion red pepper parsley canola oil brown sugar lime juice cider vinegar hot pepper sauce salt and ground black pepper together in a bowl. To prepare your fish fillets for cooking pat them dry with a paper towel. When the fish is done shred it up and place on tortillas and top with salsa.
Stir mango avocado tomato red onion red pepper parsley canola oil brown sugar lime juice cider vinegar hot pepper sauce salt and ground black pepper together in a bowl. Like these easy tilapia fish tacos with mango salsa and slaw. Pat the cod dry rub spice blend into the fish. Sprinkle fish with salt and pepper. Sprinkle shredded purple cabbage.
