Fish Tacos with Mango Slaw

Tomorrow is Cinco de Mayo, and this recipe is a perfect one to celebrate with. Fish tacos are one of my new favorite meals to prepare at home. After eating some amazing fish tacos more than once during a vacation in Hawaii last summer, I knew that I needed to learn how to make them at home. I’ve made them twice now, and both times they’ve turned out great. Pour a glass of wine or a margarita and start cooking, and you’ll have a delicious dinner on the table in less than an hour.

I love how all of the components work together in this meal to create a dish with a wonderful balance of flavors and textures. The fish is marinated in a combination of lime juice, olive oil, cilantro, cumin, chili powder, and garlic. The cabbage and mango slaw is seasoned with red onion, jalapeno, lime juice, and cilantro. The fish and crunchy slaw are topped with dallops of cool avocado crema and then wrapped in a warm tortilla. Are you hungry yet? :)

One year ago:  Honey-Dijon Grilled Chicken

Fish Tacos with Mango Slaw

Printable Recipe

Makes 4 servings


For the Fish:

  • 2 Tbsp. freshly squeezed lime juice
  • 3 Tbsp. extra virgin olive oil, divided
  • 3 Tbsp. minced fresh cilantro
  • 1/4 tsp. cumin
  • 1/2 tsp. chili powder
  • 2 garlic cloves, minced
  • 1 lb. tilapia or halibut
  • Salt and pepper

For the Mango Slaw:

  • 3 cups finely shredded red cabbage
  • 1 cup diced mango
  • 1/4 cup finely chopped red onion
  • 2 Tbsp. seeded and chopped jalapeno
  • 3 Tbsp. fresh lime juice
  • 2 Tbsp. extra virgin olive oil
  • Salt and pepper
  • Small handful chopped fresh cilantro

For the Avocado Crema

  • 1 large avocado, peeled, pitted, and coarsely chopped
  • 2 Tbsp. fresh lime juice
  • 2 heaping Tbsp. greek yogurt (or sour cream)
  • Salt and pepper


  1. Combine the lime juice, 2 tablespoons of the olive oil, cilantro, cumin, chili powder, and garlic in a zip-top plastic bag and mix. Add fish and turn to coat. Refrigerate for 30 minutes. Make the mango slaw and avocado crema while you wait.
  2. Heat 1 Tbsp. olive oil over medium-high heat. Remove the fish from the bag and discard the marinade. Season fish with salt and pepper.
  3. Cook the fish 3-5 minutes on each side, until nicely browned and just cooked through. Transfer to a plate and break into large pieces.
  4. To make the mango slaw, combine cabbage, mango, red onion, and jalapeno in a bowl. Toss with olive oil and lime juice. Season with salt and pepper. Fold in the cilantro just before serving.
  5. To make the avocado crema, place the avocado, greek yogurt, and lime juice in a blender and puree. Add additional yogurt if necessary. Season with salt and pepper.
  6. Place some pieces of fish on each tortilla, top with mango slaw, and drizzle with avocado crema. Serve with a wedge of lime.

Mango Slaw and Avocado Crema recipes from Confections of a Foodie Bride, originally adapted from Simply Suppers. Fish marinade recipe adapted from Annie’s Eats.

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  1. I will be at the store after school to pick up a few
    ingredients that I need to make your fish tacos for
    Cinco de Mayo! They sound so good!

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