Easy Baked Fish Tacos With Mango Slaw
Looking to simplify your dinner routine without missing out on taste? These fish tacos with mango coleslaw are done with minimum effort and maximum return. I hope you enjoy them as much as we did!
Servings: 12 tacos
Calories: 182kcal
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.
Nutrition
Calories: 182kcal | Carbohydrates: 20g | Protein: 13g | Fat: 7g | Sodium: 1300mg | Potassium: 775mg | Fiber: 5g | Sugar: 11g
