Entree: Cayman Islands – Central Culinary Region – Lionfish Tacos (Corn tortillas filled with pan-seared lionfish, tropical salsa, crisp cabbage slaw, and lime crema)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 1 lb (450 g) lionfish fillets, skin removed
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) garlic powder
- 1 tbsp (15 ml) vegetable oil
- 8 small corn tortillas
- 2 cups (160 g) shredded green cabbage
- 1/4 cup (15 g) chopped fresh cilantro
- 1/4 cup (40 g) thinly sliced red onion
- 1 ripe mango, peeled and diced, about 8 oz (225 g)
- 1 small red bell pepper, diced, about 4 oz (115 g)
- 1 jalapeño or scotch bonnet pepper, seeds removed and finely chopped (adjust to heat)
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) olive oil
- 1/4 tsp (1 g) kosher salt for salsa
- 1/2 cup (120 ml) sour cream or plain Greek yogurt
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) fresh lime juice for crema
- 1 tsp (5 ml) honey or agave syrup
- Lime wedges, for serving

Instructions

1. Pat the lionfish fillets dry and season both sides with salt, pepper, smoked paprika, cumin, and garlic powder.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the fillets and cook 3–4 minutes per side until opaque and golden; transfer to a plate and flake into bite-sized pieces.
3. While the fish cooks, combine shredded cabbage, cilantro, and red onion in a bowl and toss with 1 tbsp (15 ml) lime juice and a pinch of salt; set aside to lightly marinate.
4. Make the mango salsa by mixing diced mango, red bell pepper, chopped jalapeño or scotch bonnet, 2 tbsp (30 ml) lime juice, 1 tbsp (15 ml) olive oil, and 1/4 tsp (1 g) salt. Adjust heat to taste.
5. Whisk together sour cream (or yogurt), mayonnaise, 1 tbsp (15 ml) lime juice, and honey to make the lime crema; thin with a teaspoon of water if needed.
6. Warm corn tortillas in a dry skillet or wrapped in a damp towel in the microwave until pliable.
7. Assemble tacos: divide flaked lionfish among tortillas, top with cabbage slaw, spoon mango salsa over the fish, and drizzle with lime crema. Serve immediately with lime wedges.