Fish Taco Tuesday!
It’s taco Tuesday and this is my favorite way to celebrate! This homemade and healthy version is the most requested of my dishes by family when they come to visit. I started making these when we lived in Houston and although the freshly made flour tortillas that I got at HEB took them to the next level, they’re still pretty good without them here in CO 🙂 I did make a few changes today, based on what I had available (actually, what I didn’t have a available… Getting everything you need at the store with two toddlers can be challenging some days!) and I added something new to go with the tacos! Tostones! (Fried plantain chips) I wasn’t planning on it, but when I passed by the plantains and saw the sticker that said “fry me”, I said OK! 
There are four parts to this meal. The first part is making the pico de gallo to put on top. This can be done a day or two in advance so that the flavors meld together. I had already made some for another meal and had plenty of leftovers for tonight! I just needed to add mango 🙂
All I did was dice up 4 Roma tomatoes, finely dice 1/4 red onion, cilantro and 4-5 radishes to add crunch, squeezed in some lime, and sprinkled on a little S&P. You could also add in some diced jalapeño if you like more heat.
In case you don’t know how to peel a mango, I took some extra pictures to help you out 🙂 start by peeling off the tough outer skin
The pit in the center is shaped like a flat football. So look at the mango from the end
And start cutting slices of the flesh around the pit
Then dice the pieces and add to your pico
Step 2. The slaw
Usually I just buy a bag of precut coleslaw (cabbage and carrots, no dressing) and add a chipotle cheddar dressing that I also buy, but I was out of the dressing, forgot to get more and decided that I should make a healthier version anyway! I literally made this up when I started cooking and was impressed how good it turned out!
I took the last roasted red pepper from the jar (with about a tablespoon of the oil with it)
Added an avocado
And a cup of unsweetened almond milk
And blended it all until it was smooth
Poured it into the slaw mix
And mixed it together. Put this into the fridge until you’re ready to assemble the tacos
Step 3. Fry the plantains.
Toss 1/4 cup coconut oil into your skillet and turn the heat to medium.
While that’s melting, slice your plantain into 1 inch pieces, then remove the skin
When the oil is hot, place the pieces flat side down in the pan and cook until just starting to brown on the bottom and flip.
Once both sides are just starting to brown, remove them from the pan and use the bottom of your favorite coffee mug to smash them flat! (Go Pokes!)
Return the smashed pieces back into the pan and continue to fry for one minute on each side
Let them cool and drain on a paper towel.
The only thing that I would do differently next time is to have one plantain for each person! These are too good!!!
Now the last step- Cook the fish!
I’ve always used tilapia for this but you could used mahi mahi or cod or your other favorite white fish. I like to used blackening spices on my fish which pairs nicely with the sweetness of the mango and red pepper dressing. Add spices to one side of your fish and place spice side down into a hot skillet.
I used the same skillet that I fries the plantains in, I just poured out the extra coconut oil.
add spices to the other side and when the edges of the fish all turn white, flip it and let it finish cooking on the other side 
If the fish sticks and starts to fall apart, don’t worry! You’re about to break it into bite sized pieces anyways 🙂 
I forgot! There’s one last step! Assemble your tacos 🙂 
If you’re trying to be healthy, use corn tortillas. If you’re trying to be uber healthy, put all of this on some fresh greens or use lettuce for you “taco shell”
