Cuban Fish Tacos with Citrus Mango Slaw + Chipotle Lime Crema.

Cuban Fish Tacos with Citrus Mango Slaw + Chipotle Lime Crema.

Make Cuban Fish Tacos with Citrus Mango Slaw + Chipotle Lime Crema tonight — seared fish topped with juicy slaw and smoky crema.

Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Yield4

Ingredients

Instructions

Step 1: Marinate the fish

Place the skin-on fillets in a shallow baking dish and make the marinade: combine olive oil, lime juice, freshly squeezed orange juice, smashed garlic, sliced green onions, a dusting of paprika and cumin, and a generous pinch of salt and black pepper in a blender and pulse until chunky-smooth. Pour the marinade over the fish so the flesh is glossy and lightly bathed, cover, and let it rest for at least 15 minutes (no longer than four hours) while you build the other components. The fish should look hydrated, slightly opalescent from the citrus, and speckled with green onion and spice fragments.

Step 2: Segment the citrus and build the slaw

Cut away peel and bitter pith from the grapefruit and cara cara (or blood) orange; working over a bowl, slice between membranes to release clean citrus segments and squeeze the captured juice into the bowl. Reserve the membrane juice, roughly chop the segments into bite-sized pieces, then add diced mango, finely chopped jalapeño (seeds removed if you want less heat), thinly shredded red cabbage, and a generous handful of chopped cilantro. Finish with the juice of a lime and a light pinch of salt, then toss gently so the mango and citrus lend syrupy sweetness and the cabbage stays crisp — the slaw should be bright, juicy, and slightly glossy with citrus juice clinging to the fruit.

Step 3: Whisk the chipotle lime crema

In a medium bowl, beat softened cream cheese with crema Mexicana (or mayo), finely chopped chipotle chilies in adobo, two tablespoons of buttermilk, and the juice of half a lime until the texture is satiny and pourable; season to taste with salt and pepper. Cover and chill until assembly so the crema sits smooth and slightly tangy — a thick, smoky pour that will ribbon over the tacos.


Step 4: Sear the fish and finish the fillets

When you're ready to cook, heat a heavy pan until very hot, then sear the marinated fish skin-side down until the skin crisps and releases easily, brushing occasionally with reserved marinade for color and gloss. Flip briefly to finish to your preferred doneness, then rest and remove the skin. Dice or flake the cooked fish into chunky pieces that are moist and flaky, with browned edges and citrus-bright highlights from the marinade.

Step 5: Warm, assemble and serve the tacos

Warm corn tortillas in a dry skillet or wrapped in a cloth, then build tacos: place flaked fish into warmed tortillas, crown with a generous scoop of the citrus mango slaw, drizzle the chipotle lime crema in ribbons, and finish with a little shredded red cabbage and a sprinkling of crumbled cotija if desired. Serve with lime wedges and the remaining slaw in the same mixing bowl nearby for seconds — the final presentation should feel fresh, colorful, and texturally bold, with juicy fruit, crunchy cabbage, creamy crema, and flaky seared fish all visible.


Notes