March 2, 2015 // 11:09 AM
Chef’s Delight: Grilled Fish Tacos with Mango Slaw
Written by Scott Miller
The new Harvest Table restaurant at Garden Spot Village invites guests to tantalize their palettes with a variety of new and exciting taste sensations — like these flavorful fish tacos. Mindful recipes like these balance nutrition with enticing flavors to create an indulgent way to enjoy healthy eating. Mild tilapia is the perfect foil for sweet mango, tangy lime, and a zesty cilantro mayonnaise — and fresh cabbage and red onion add a crispy crunch. Mangos are a good source of Vitamins A and C, as well as 25 different kinds of carotenoids, to keep the immune system healthy and strong. This recipe serves six.
For the Cilantro Mayonnaise:
1/3 c. low-calorie mayonnaise
1/2 tsp. cilantro leaves, chopped
Combine the mayonnaise and the half teaspoon of chopped cilantro in a bowl and mix well. Refrigerate until ready to use.
For the Slaw:
3/4 c. cabbage, shredded
1/3 c. lime juice
In another bowl, toss the shredded cabbage with the lime juice. Refrigerate until ready to use.
For the Tacos:
15 oz. tilapia filets
Vegetable oil spray
1/8 tsp. black pepper, ground
6 6-in. flour tortillas
1/3 c. red onion, julienned
3/4 c. mango, peeled and diced
1/4 c. cilantro, chopped
Cut the tilapia filets into six portions, approximately 2 to 2.5 ounces each. Spray the strips with vegetable oil and sprinkle with pepper. On a grill or grill pan, Sear the fish until it is marked on both sides and cooked
through (about 2 to 3 minutes per side, or until internal temperature reaches 145 degrees F for 15 seconds).
To warm the tortillas, heat a dry skillet over medium heat. Place the tortillas, one at a time, on the warm skillet and heat each side for about 30 seconds.
In the middle of each tortilla, place 1 tablespoon cabbage slaw, 1 piece of grilled tilapia, 1/2 tablespoon of onions, 1 tablespoon of mango and 1 teaspoon of cilantro. Drizzle 1/2 tablespoon of the mayonnaise over the filling. Fold the tortilla and enjoy!
Recipe courtesy of Sodexo.
Michael Pezzillo: Executive Chef, Garden Spot Village
Chef Pezzillo was awarded the Culinary Gold Medal for Academic Excellence in 1995 from the Academy of Culinary Arts, a wonderful start to a twenty year culinary career that is bursting with flavors, artistic expression, and mouthwatering originality.
With cooking as his passion, he's keen on menu preparation and is always looking for way sot delight his guests. From the Devon Seafood Grill in Rittenhouse Square, to executive chef at Vanguard to his own establishment, Café Mosaic, he has a wide range of outstanding culinary experiences.
If you make this recipe, please let us know! We love to hear feedback and reviews about our facility and food. You can leave us a review by visiting our Garden Spot Village Reviews page.