Smoky Turbot Tacos with Fresh Mango Slaw

Pan-Seared Turbot Tacos Topped with a Sweet and Tangy Mango Slaw

Recipe by First Fish Foodie

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ingredients:

• 4 Turbot Fillets

• 8 Corn Tortillas

• 1 tbsp Olive Oil

• 1 tbsp Hot Sauce

For the Spice Blend:

• 1 tbsp Smoked Paprika

• 1 tbsp Garlic Powder

• 1 tsp Cumin

• 1 tsp Salt

• 1 tsp Black Pepper

For the Mango Slaw:

• 2 cups Purple Cabbage, Shredded

• 1 Mango, Peeled and Thinly Sliced

• ½ cup Green Onion, Sliced

• 1 cup Fresh Cilantro, Chopped

• ¼ cup Red Onion, Thinly Sliced

• 1 Lime, Zested and Juiced

• ¼ cup Mayonnaise

• Salt and Black Pepper, to Taste

Preparation: 

Start by patting the Turbot fillets dry with a paper towel. In a small bowl, combine the smoked paprika, garlic powder, cumin, salt, and black pepper, then coat the fish evenly with the spice blend. Heat olive oil in a non-stick pan over medium-high heat and pan-sear the Turbot for 2–4 minutes per side, depending on thickness, until golden and cooked through. While the fish cooks, prepare the mango slaw by combining the shredded purple cabbage, sliced mango, green onion, cilantro, and red onion in a large bowl. Add the lime zest, lime juice, mayonnaise, salt, and black pepper, then toss to combine. Warm the corn tortillas in a dry pan until soft and lightly toasted. Assemble the tacos by placing pan-seared turbot on each tortilla, then topping with a generous serving of fresh mango slaw. Finish with a drizzle of hot sauce and extra cilantro, then serve and enjoy!

Want to try this for yourself? Shop Turbot Portions Now!

Turbot Portions

FromCA$7.00CA$15.00

Buy Now