Tacos de pescado caseros

Ingredientes

• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne
• 1 1/2 pounds white fish, such as mahi-mahi, cod, or tilapia
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 3 cups classic coleslaw mix
• 1 ripe champagne mango, peeled and julienned
• 1/2 cup red onion, thinly sliced
• 1 small jalapeño, finely diced
• 1/2 cup chopped fresh cilantro
• 2 tablespoons lime juice, from about 1 lime
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• Small flour or corn tortillas
• Cilantro Crema Recipe
• Extra cilantro
• Lime wedges

Preparación

1. 1

   Preheat the oven to 375°F and line a baking sheet with parchment paper.

2. 2

   In a small bowl, mix the smoked paprika, garlic powder, chili powder, cumin, salt, black pepper, and cayenne.

3. 3

   Pat the fish dry with paper towels and place it on the prepared baking sheet. Drizzle with olive oil, then evenly sprinkle the spice mixture over the fish, rubbing it in to coat the fillets well. Cut the butter into small pieces and dot them over the fish.

4. 4

   Bake for 15–20 minutes, or until the fish reaches an internal temperature of 145°F. Check doneness around 15 minutes. Fish should flake easily with a fork, and look opaque but not dry.

5. 5

   While the fish bakes, prepare the mango slaw. In a large bowl, combine the coleslaw mix, mango, red onion, jalapeño, and cilantro. In a small bowl, whisk together the lime juice, honey, olive oil, and salt. Pour the dressing over the slaw and toss until evenly coated. Let it sit for a few minutes to allow the flavors to meld. Taste and adjust seasoning.

6. 6

   Once the fish is done, let it rest for a couple of minutes before flaking it into large pieces. Serve the fish in warm tortillas, topped with the mango slaw, crema, and garnished with extra cilantro or a squeeze of lime if desired.