Mango Fish Tacos With Chipotle Slaw

Fish tacos are a fun summer food and easy to make at home. Here, instead of breaded and fried fish, keep it lean with tilapia or halibut and just a dab of olive oil. Juicy mango fills out the taco and a topper of smoky slaw makes it a meal. This is mild, so add a dash of your favorite hot sauce if you need some heat.

under 30 mins
dinner lunch

Ingredients for servings


  • 4 corn tortillas

  • 8 oz tilapia or halibut

  • 1 tsp olive oil

  • 0.25 tsp paprika

  • 0.25 tsp salt

  • 1 cup mango chopped

  • 0.25 cup cilantro chopped

  • 2 tsp lime juice

  • smoky slaw

  • 1 cup cabbage chopped

  • 0.5 cup 0% greek yogurt

  • 2 tbsp scallion chopped

  • 1 tsp lime juice

  • 0.25 tsp salt

  • 0.25 tsp chipotle powder


  • Wrap the tortillas in foil and warm in an oven preheated to 350ºF/180ºC for 15 minutes or place on a plate, cover loosely with a paper towel and warm in the microwave for 30 seconds just before serving.

  • Make slaw by combining the cabbage, yogurt, scallion, lime juice, salt and chipotle powder, toss to mix and let stand at room temperature while you prepare the tacos.

Clap if you liked this recipe!
4.5 40