Coconut Lime Fish Tacos with Mango Slaw
Active Time: 15 minutes
Total Time: 25 minutes plus standing • Serves: 6
3 cups angel hair coleslaw
1 firm ripe mango, peeled, pitted and diced into 1/2-inch pieces (about 1-1/2 cups)
1 tomato, seeded, chopped (about 3/4 cup)
1/2 red bell pepper, chopped (about 1/2 cup)
1/2 cup Schnucks sweetened coconut flakes
1 tablespoon fresh cilantro leaves, chopped
2 teaspoons coconut oil, melted, cooled
Coconut Lime Fish
3 tablespoons Schnucks pure honey
1 tablespoon seafood seasoning blend
1 1/4 pounds tilapia fillets, cut lengthwise in half, then into 3-inch pieces
3 tablespoons coconut oil
6 soft taco flour tortillas, warmed
1. Prepare Mango Slaw: From lime, grate 1 teaspoon peel and squeeze 1-1/2 tablespoons juice. In medium bowl, toss remaining slaw ingredients and lime juice and peel until well combined.
2. Prepare Coconut Lime Fish: From lime, squeeze 1-1/2 tablespoons juice. In medium bowl, stir honey, seafood seasoning and lime juice until honey is dissolved. Add fish and toss until coated; cover and let stand 20 minutes, tossing once or twice to coat.
3. In 12-inch skillet, heat coconut oil over medium-high heat. Arrange fish pieces in oil; cook 6 to 7 minutes or until internal temperature reaches 145°F and fish turns opaque throughout, turning once or twice during cooking. Thinner pieces of fish may cook faster.
4. Evenly divide fish pieces into warmed tortillas; top each taco with about 3/4 cup Mango Slaw.
Each serving: about 320 calories, 13 g total fat (8 g saturated), 45 mg cholesterol, 370 mg sodium, 31 g carbohydrate, 3 g fiber, 14 g sugars, 23 g protein
Slaw can be prepared, covered and refrigerated 4 to 5 hours in advance.