Relax with these crunchy-tender fish tacos filled with a kicky cabbage slaw and sweet-tart mango-banana salsa. Think flip-flops and a beer—all year long.
About Mark Miller
Mark Miller is a Santa Fe-based chef and author who has written and contributed to nearly a dozen cookbooks. Despite his not-so-humble beginnings at Chez Panisse with Alice Waters, he’s best known for his Southwestern cuisine, and has received the James Beard and Silver Spoon awards for his culinary achievements. Mark has opened restaurants in locations as disparate as Washington, DC, and Sydney, Australia, including the acclaimed Coyote Cafe in Santa Fe. @coyotecafeandcantina
Mango-Banana Salsa
A mango banana salsa recipe? It may sound odd, but with its mix of fruit, chiles, and onions, it’s sublime with fish tacos, chicken, even tortilla chips.
Baja Cabbage Slaw
With its spark of lime juice and hint of heat, this slaw is the perfect side to steamed fish, pan-roasted chicken, pulled pork.