Easy Baked Fish Tacos With Mango Slaw
Taco night my friends! Delicious juicy fish tacos with mango slaw are on the dinner table in under 30 minutes. Save this simple taco recipe because it is a keeper and you don’t want to blame yourself later if you can’t find it.
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If you ask my boys what they would like for takeaway dinner, nine times out of ten, they will say, Mexican. My kids (and let’s be honest me too) absolutely love fish tacos. So I thought why not try and make fish tacos at home? They are delicious, nutritious, and gluten-free. Could you ask for more?
Reasons To Love This Easy Baked Fish Tacos With Mango Slaw
As you might know by now, I love food that is delicious and good for us. I cook most of our meals from scratch but always try to find a way to make them as simple and quick as possible. And these gluten-free fish tacos tick all of those boxes. Minimum effort and maximum returns.
- This is a quick dinner fix. A busy weeknight with after-school sports? These baked fish tacos are your new best friend. You have dinner in under 30 minutes.
- Family and kid-friendly. As mentioned before my kids love these fish tacos with slaw and nothing makes me happier than kids enjoying a nourishing meal.
- Great meal prep. This easy dinner can be prepared in advance. The mango slaw can be made 2-3 days ahead and fish can be cut into serving pieces, seasoned, and frozen for later use.
- No mess in the kitchen. Since we bake the fish rather than fry it, you don’t have to deal with any dishes other than the baking tray. Win-win.
What a delicious and quick dinner this fish tacos were. everyone enjoyed it.
Gaby
As you can see, you have to give these fish tacos with mango slaw a go! 😊
What makes these fish tacos a quick dinner?
I have created a couple of shortcuts to make this recipe a perfect weeknight dinner.
First of all, as mentioned above, I baked the fish. I know you were probably expecting to find out how to make the perfect fish nuggets, crispy outside, and juicy inside. But let’s be honest, who has time for this on a, say Wednesday night, right? So I baked the fish. And it turned out absolutely amazing! Sooo flavorsome and juicy!
Looking for more easy dinner ideas? Don’t miss my 10 Easy Mexican Recipes for Family Weeknight Dinners!
Mango Coleslaw For Fish Tacos
These fish tacos wouldn’t be the same without this delicious, creamy cabbage and mango coleslaw. The tropical sweetness of the mango pairs perfectly with the crisp cabbage, creating a delicious topping that the whole family will love.
This easy mango slaw recipe is also a huge time saver. As you’ll see below, it can be prepared in 10 minutes or less. By the way, if you have Thermomix, make sure to look at my Coleslaw in Thermomix recipe.
Baked Fish Tacos Ingredients
- White fish fillets. You can use any white fish filets you like. I like to use cod because it is a great source of omega-3 fatty acids, but any white fish such as blue grenadier, ling, tilapia, mahi mahi, snapper, seabass or even fresh prawns/shrimp will work perfectly.
- Spices. Spices are what give the fish the Mexican flavor. I like using a combination of ground cumin and sweet paprika with a touch of chili powder. But you can also use your favorite blend or check out my homemade taco seasoning, it is very kid-friendly too.
- Corn tortillas. I use corn tortillas for my tacos because they are gluten-free. You can use flour tortillas if you are not following a gluten-free diet.
Mango Coleslaw Ingredients
- White cabbage, red cabbage, carrots.
- Mango: Fresh is the best, but frozen is fine if the fruit is not in season.
- Red onion (optional)
- Sour cream or greek yoghurt. You can of course only use mayonnaise if you prefer, but I found that especially Greek yoghurt makes this coleslaw dressing light and fresh.
- Free-range mayonnaise. Make sure to choose a good quality mayonnaise that is made with real eggs.
- Spicy sauce such as tabasco or sriracha (optional)
You can even use a prepacked coleslaw mix bag from the supermarket to save even more time. Just add the fruit.
How To Make Baked Fish Tacos with Mango Slaw
STEP 1. Cut the fish into bite-sized pieces, and season them with paprika, ground cumin, salt, and pepper. Arrange the fish pieces on a lined baking tray, and bake them in the oven for about 8 to 10 minutes.
STEP 2. While the fish bakes, prepare the slaw for the tacos. Combine all the slaw ingredients such as white cabbage, purple cabbage, carrots, and mango or pineapple. Mix the coleslaw dressing ingredients. Mix the dressing with the slaw ingredients and serve 😊
STEP 3: Now all you have to do is to assemble the fish tacos:
- Warm up the tortillas according to the instructions.
- Add a big tablespoon of creamy slaw to the tortilla. Place 2-3 pieces of baked fish on top. Garnish the taco with some fresh cilantro leaves (coriander) and a squeeze of fresh lime juice.
Taco Tuesday dinner is served!
What To Serve With Fish Tacos
Thanks to the fish and the creamy slaw, this dish is a complete meal on its own. But if you feel like you need to add a couple of things, try these simple sides:
❄️ How to Store
Fish tacos with slaw are best enjoyed fresh, just like any other tacos. To keep them at their best, store the coleslaw and the fish separately.
Both the baked fish and the coleslaw will keep well in the fridge for up to 3 days when stored in airtight containers. This way, you can easily reassemble your tacos and enjoy them just as fresh as the first time.
🍽️ Make it Ahead of Time
For convenient meal prep, cut the fresh fish into small pieces and season it with cumin, sweet paprika, and a drizzle of olive oil. Mix well and freeze the fish in a sealed bag for up to 3 months. When you’re ready to enjoy, simply defrost and bake as needed for quick and delicious fish tacos.
More Fish Dinner Recipes You’ll Love
📖 Recipe
Easy Baked Fish Tacos With Mango Slaw
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Ingredients
Fish
- 600 g of any white fish I used blue eye cod cut in small size chunks
- 3 tablespoons extra virgin olive oil Or use butter or coconut oil.
- 1 teaspoon ground cumin
- 1 teaspoon ground sweet paprika
- ½ teaspoon salt and pepper to season
Coleslaw:
- ¼ red cabbage julienned
- ¼ white cabbage julienned
- 1 large carrot julienned
- ½ cup Mango cut into small pieces
- 1 tablespoon sour cream or greek yoghurt
- 3 tablespoons of free-range mayonnaise
- 1/2 tsp of any spicy sauce such as tabasco or sriracha. Leave it out if cooking for little kids
- ½ teaspoon seasalt
To serve:
- 12 Corn tortillas
- fresh cilantro/coriander leaves
- 2 limes cut in wedges
Instructions
- Preheat the oven to 200'C (400'F) and line a baking tray with some parchment paper.
- Prepare the coleslaw. Slice or grate all cabbage and carrot and put them in a large salad bowl.
- In a medium-sized bowl, combine sour cream, mayonnaise, lime juice, garlic powder, and spicy sauce, if using. Season with salt and pepper and taste. You might want to add more lime juice, salt, or pepper.
- Add the dressing to the vegetables and mix well until everything is combined.
- Cut mango into small pieces and add to the slaw. Mix and refrigerate until needed.
- Arrange the fish pieces on a baking tray. Using a pastry brush, brush the fish with olive oil.
- Season the fish with salt, paprika, cumin, and black pepper.
- Bake fish for about 8 to 10 minutes and turn the oven to the grill option for an additional two minutes. Watch the fish closely as it will brown very quickly. Make sure you don't burn it. If some fluid has accumulated around the fish, don't worry, this is totally normal.
- Take the fish out.
- Heat the corn tortillas according to the instruction.
- To assemble put a big tablespoon of coleslaw on the corn taco, following by a couple of avocado slices, 2-3 fish bites, and some fresh coriander leaves. Squeeze some more fresh lime juice on top and enjoy!
Notes
- Prepare Ahead: You can prepare the mango coleslaw in advance and store it in the fridge for 2-3 days
- Crisp the Tortillas: Warm and slightly crisp the tortillas on a skillet or directly over a gas flame before assembling the tacos. This adds a nice texture contrast to the soft fish and slaw.
- Customize the Spice Level: Adjust the seasoning in both the fish and coleslaw to suit your taste preferences. Add a bit of chili powder or jalapeños if you like it spicy.
- Assemble Just Before Serving: To keep the tacos from getting soggy, assemble them just before serving. Store the fish and coleslaw separately until you’re ready to eat.
- Add Toppings: Enhance your tacos with additional toppings like avocado slices, fresh cilantro, lime wedges, or a drizzle of your favorite hot sauce.
- Freeze for Meal Prep: Season and freeze the fish in advance for easy meal prep. Defrost and bake as needed for a quick weeknight dinner.
it was a quick easy yummy dinner this fish tacos. thank you. I did the fish on the stove instead of the oven it worked really good.
I am so happy to hear, you enjoyed the tacos. And great to know it worked on the stove too. Thank you for sharing! 😊
what a delicious and quick dinner this fish tacos were. everyone enjoyed it.
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