Mixed Tacos with Mango-Lime Slaw
Ingredients
- • 250g chicken breast
- • 250 g pangasius fillet
-
2 tbsp “Shrimply the Best!” by Rock'n'Rubs - Tacos: 8–12 small tortillas
- The Mango Slaw:
- 1 napa cabbage (thinly sliced)
- 1 ripe mango (cut into thin strips)
- 1 red onion (finely diced)
- Juice of 2 limes, 1 tbsp honey, pinch of salt
- Dressing/Sauce:
- Avocado crema (avocado + crème fraîche)
- Olive oil for frying
Preparation
- 1
Marinate
Mix the meat and fish separately in bowls with 1 tablespoon of olive oil and “Shrimply the Best!” seasoning blend each. Start with the chicken, as it needs to marinate longer.
- 2
The Mango Slaw
Massage the shredded Chinese cabbage thoroughly with lime juice, honey, and salt until it softens. Then fold in the mango and red onions. Set aside.
- 3
Roast (Timing Is Everything)
First, sauté the chicken cubes in a hot pan for about 4–5 minutes until golden brown and cooked through.
When the chicken is almost done, add the pangasius fillet to the pan (or use a second pan). The fish only needs about 2–3 minutes until it turns translucent white and slightly crispy on the outside thanks to the rub. - 4
Plating
Briefly warm the tortillas. Spread a layer of avocado crema on top, add a handful of mango slaw, then pile on a colorful mix of chicken and pangasius. Garnish with parsley or cilantro if desired.
