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Green Plantains with Guacamole, Crispy Fish Fillets and Mango Slaw

Erica Dinho
5 from 2 votes
Course Main Course
Cuisine Colombian
Servings 4 servings


  • 4 Gorton's Crispy Battered Fish Fillets
  • 1 cup of guacamole
  • 4 green plantains peeled
  • Canola or vegetable oil for frying
  • Salt to taste
  • ½ head small green cabbage
  • ¼ red onion
  • ½ cup ripe mango peeled and diced
  • ½ small jalapeño finely chopped and seeded
  • ¼ cup diced fresh tomato
  • 3 tablespoons chopped fresh cilantro
  • Juice of 2 limes
  • 2 tablespoons white vinegar
  • ¼ teaspoon ground cumin
  • 1 teaspoon sugar
  • Salt and ground pepper to taste


  • Prepare Gorton's Crispy Battered Fish Fillets according to package instructions.
  • Meanwhile, make the Fried Plantains: In a large sauce pan, add enough oil to cover the plantains and heat the oil over medium high heat.
  • Add the plantains to the heated oil. Fry until they start to get yellow, but not golden, about 7 to 9 minutes per side. Carefully remove the plantains with a slotted spoon, and place them on a plate lined with paper towels to absorb excess oil.
  • Let the plantains cool for 3 minutes. Then, place the plantains on a piece of plastic wrap and cover with another piece of plastic wrap. With a flat pot cover, press the plantains well, flattening them to about ¼ inches thickness. It is best to do this while they are still warm.
  • Then using tongs, add them back in the hot oil, two at the time, and fry for an additional 3 minutes on each side.
  • Remove the plantains with slotted spoon and transfer them to a plate lined with paper towels to absorb oil. Sprinkle with salt, to taste, and transfer to a serving plate.
  • To make the Slaw: Finely shred the cabbage and onion. In a small bowl, combine the lime juice and vinegar and whisk with a fork to blend. Add the sugar and season with salt and pepper.
  • In a large bowl, toss the cabbage, onion, mango, jalapeuño, tomato and cilantro with the dressing.
  • To assemble: Spread the guacamole on top of the fried plantains.
  • Add the fish and top with the mango slaw. Serve immediately.
Keyword seafood
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