My husband and I just got back from Hawaii and while we were there, I think I ate fish tacos at least 5 times at different restaurants. And while they were good, my husband said my fish tacos were better in most cases (and they are a heck of a lot cheaper!) I made this version for the first time a couple of years ago and it’s still our very favorite. I serve a white rice and bean mix along with the tacos and since mangoes are on sale right now for a dollar each, I chopped one up to add some fruit to the meal. I do shop at several different grocery stores for sale prices because I have 3 different stores all within a 1/2 mile of each other. If you don’t want to go to the trouble of multi-store shopping, or you don’t have that choice based on where you live, you can always shop at Walmart since they honor all store sale prices. Because the tacos take very little time to cook, you want to have your slaw topping, aioli, and beans and rice ready first. This entire meal came in at approx. $9.94.
Fish Tacos With Lime Aioli, Black Beans & Rice, And A Side Of Mango
Prep Time: 15 minutesCook Time: 10 minutesServes: 4 for approx. $9.94
Ingredients:
- 1 pound tilapia fillets
- 3 limes
- 1/2 cup mayonnaise
- 1 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/3 cup flour
- 2 to 3 tablespoons vegetable or canola oil
- 4 large or 8 small flour tortillas
- 1 cup shredded cabbage
- 1/2 cup peeled and shredded carrots
- 1/2 cup thinly sliced red onion (chop about 2 tablespoons of these for beans)
- 2 cups dry white rice *You can also use brown rice or Chicken Teriyaki Rice A Roni, which you can find on sale for 88 cents to a dollar sometimes.
- 1 15 ounce can black beans, rinsed and drained
- pinch of ground cumin
- chopped cilantro for garnish
- 1 mango, peeled and sliced or cubed
Directions…
For the cabbage slaw –
Mix shredded cabbage, carrots and red onion. Cut 1 lime in half and then cut into wedges. From one of the wedges, add a squirt or two of fresh lime juice to the slaw mix and set aside.
Rinse the black beans and drain. Cook according to can directions, with a pinch of cumin and keep warm.
Cook white rice according to package directions.
Peel and either slice or cube mango.
For fish tacos and lime aioli –
Rinse fish and pat dry. Cut into 1-inch pieces. Set aside.
Juice 2 of the limes into a bowl and add chili powder, ground cumin and mayonnaise. Whisk until blended. Remove 1/3 of the sauce and toss the fish pieces to coat.
In a large skillet over medium-high heat. Add 2 tablespoons oil. Dredge fish in the flour and shake off excess. Working with 1/2 to 1/3 of the fish at a time (you don’t want to crowd the skillet,) add the fish to the hot oil. Cook 2 to 4 minutes, turning, until browned and the fish flakes easily. Drain fish on paper towel and keep warm.
Heat tortillas in microwave for about 30 seconds, wrapped in paper towel. (You can also grill the tortillas.)
To serve –Mix beans and rice and top with chopped red onion and cilantro. Top tortillas with fish, slaw and lime aioli, Serve mango on side (or add a bit to your tacos.)
Made this recipe tonight, even with doubling everything it was less than $17.00, and it made A LOT of food! It was REALLY good, best fish tacos EVER. 🙂
Susan…so glad you enjoyed it!! Thanks for letting me know.
Tammy, wanted to make this for my wife,but, had one question,what do you use the remaining
mayo mixture for? It says”remove 1/3 of sauce to dredge fish” Have enjoyed your segmentson Fox 21!
Thank You
Tony
Hey Tony, Need to go back and check that recipe, thanks for the question. The rest is the aioli that you top the tacos with. It also tastes great on a lot of other things (we’ve put it on grilled burgers and it’s sooo good!) Glad you like the segments…thanks!