Fish Tacos w/ Mango Slaw

Fish tacos are a healthy - and tasty - twist on taco night! You can do a variety of fish, tortillas, and slaw - but my personal favorite is tilapia with corn tortilla and a mango slaw! This recipe is altered from the Magnolia Table cookbook.


Ingredients (for tacos): 3-4 tilapia filets

Juice of 1 lime

1 teaspoon smoked paprika

1 teaspoon garlic salt

1 teaspoon pepper

10 corn tortillas

Cilantro sprigs

For mango slaw:

1/4 cup of finely chopped red onion (you can also use red cabbage - but onion is cheaper and easier to find!)

1 1/2 cups of diced mango

1/2 cup of shredded peeled carrots

Juice of 1 lime

1 tablespoon of extra virgin olive oil (you can also use regular oil)

1 teaspoon of salt

A few sprigs of cilantro


1. To make the slaw: In a medium size bowl, combine onion, mango, carrots, lime juice, oil, cilantro, and salt until well stirred. Cover and refrigerate for at least 30 minutes.

2. For fish tacos: Coat both sides of fish with paprika, salt, pepper, and lime juice.

3. Spray cast iron skillet with vegetable oil. Place fish in cast iron skillet on high heat. Cook 5-7 minutes, until fish is cooked all the way through. Remove fish and set aside on a separate plate.

4. Wipe pan and heat tortillas on the pan for 1-2 minutes, flipping halfway through.

5. Build your tacos with fish, slaw, and top with cilantro or other desired toppings.

Store up to 2 days.

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