Fish Tacos With Mango Slaw from The Green Bunny

The following recipe was provided by The Green Bunny:

  • Fresh, raw Brussels sprouts (about one stalk worth)
  • A handful of cilantro
  • 1 cup diced peeled ripe mango
  • 1/4 cup finely chopped red onion
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chopped fresh cilantro
  • 1/8 teaspoon salt
  • 1 jalapeño pepper, seeded and minced
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 1/2 pounds skinless halibut fillet, cut into 16 (3 x 1–inch) strips
  • 8 (6-inch) corn tortillas


1. Combine first 6 ingredients; set aside.

Cook the fish on 350 for 10-12 min

3. Heat tortillas according to package directions. Divide fish evenly among tortillas; spoon about 2 tablespoons salsa into each tortilla.


Rinse the Brussels sprouts, trim the ends and peel off the outside leaves of the sprouts.

Halve and then thinly slice the Brussels sprouts; put them into a medium-size mixing bowl.

Squeeze the juice of a lime over the Brussels sprout shreds and sprinkle with salt. Mix to incorporate thoroughly. Let the Brussels sprouts marinate a bit while you put together. Add in the mango salsa  and mix well.