This is the second time I’ve done this recipe, and I changed up a few things after the first attempt left our kitchen smelling of fish and smoke for days on end.
First, here’s what the finished dish looks like:
The slaw is what really makes the dish pop visually, though it has the unfortunate drawback of being a fair bit of work to prepare (the cabbage isn’t so bad to chop, but if you’ve ever cut up a mango you know what a pain it is to work around the giant pit in the middle). If you don’t mind the amount of prep time, then it’s a really tasty take on fish tacos.
Here’s the original recipe if you want to try it yourself.
Some of the modifications I made from the original recipe include omitting the cilantro (Rachael’s a super taster so the herb tastes like soap to her; perhaps another light herb like parsley could substitute, though I haven’t tried that myself yet), skipping the blackening of the tortillas (if I ever try to make this on the grill I’ll give it a shot, but it’s too much hassle on a stove top; also I use flour tortillas instead of corn), using tilapia in place of the more expensive cod the recipe calls for, and baking the fish in the oven instead of pan frying (this kept the fish from blackening like the recipe says, but it also avoided all the smoke, so I call it a fair trade).
It’s fast becoming a favorite in our house, although I suspect with the difficulty in finding good quality mangoes out of season, we’ll probably be tabling this recipe until winter’s over.