Topping:
1/4 Bunch of Cilantro
2 Cloves Garlic, minced
1 Mango, cubed
2 C Red Cabbage, chopped
1 Lemon, juiced
3 Tbsp Bourbon Aged Maple Syrup
1/4 C Greek Yogurt
1 Jalapeno, thinly sliced
Fish:
1 Tbsp Coconut Oil
1 lb Fish of Choice
1/4 Tsp Cayenne Pepper
1 Tbsp Chili Powder
1/4 Tsp Cumin
Salt and Pepper to taste
10-12 tortillas
Combine all topping ingredients and set aside. In a pan start heating the coconut oil. Meanwhile combine cayenne, chili, cumin, salt and pepper. Coat the fish with spice mixture. Cook fillets for 8-10 minutes or until flaky and white. Once cooked prepare tacos with warm tortillas and top each taco with slaw topping mixture. Serve right away.