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Fish Tacos With Mango Slaw and Avocado

Jennifer Chandler | September 7, 2016

Fish tacos are traditionally made with fish that has been beer-battered and fried. This version, from Jennifer Chandler’s cookbook "Simply Suppers," uses marinated fish that is then pan-seared.

Prep Time
20 minutes
Cook Time
10 minutes
fish tacos


Mango Slaw
  • 2 cups finely shredded green cabbage
  • 1 ½ cups finely shredded red cabbage
  • 1 cup small-diced ripe mango
  • ¼ cup thinly sliced red onion (about half a small onion)
  • 2 tablespoons seeded and finely diced jalapeño
  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • kosher salt and freshly ground black pepper
  • 2 tablespoons coarsely chopped fresh cilantro
Avocado Crema
  • 2 large ripe avocados, peeled, pitted, and coarsely chopped
  • 2 tablespoons fresh lime juice
  • ¼ cup sour cream
  • kosher salt and freshly ground black pepper
Fish Tacos
  • ¼ cup (plus one tablespoon) olive oil
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • ½ teaspoon chili powder
  • 4 tilapia fillets (6 ounces each)
  • Kosher salt and freshly ground black pepper
  • 8 small, four-inch flour tortillas, warmed


 Mango Slaw
  1. In a large bowl, combine both cabbages, the mango, onion, and jalapeño. 
  2. Add the lime juice and oil and toss until well combined.
  3. Season to taste with salt and pepper.
  4. Refrigerate until ready to serve or up to 2 hours. Fold in the cilantro just before serving. 
Avocado Crema
  1. In a food processor, purée the avocado and lime juice until smooth.
  2. Blend in the sour cream.
  3. Place the crema in a bowl and season to taste with salt and pepper.
Fish Tacos
  1. In small bowl, whisk together ¼ cup of the oil, the lime juice, garlic, and chili powder until well blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover and refrigerate for at least 30 minutes or up to 1 hour. Remove the fish from the marinade, drain off any excess, and discard the marinade. Season both sides of the fish with salt and pepper to taste. 
  2. In the 12 Inch Carbon Steel Skillet over medium-high heat, warm the remaining 1 tablespoon oil until a few droplets of water sizzle when carefully sprinkled in the pan. Sear the fish fillets on one side until they are well browned and release easily from the pan, 4-5 minutes. Turn and cook until the fillets are cooked through, about another 5 minutes. Transfer the fish to a plate and break into large pieces.
  3. Assemble the tacos by placing the fish (approximately half a fillet per taco) in the center of each tortilla. Garnish with desired amounts of the slaw and crema. Serve warm.
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Contributed By: Jennifer Chandler
Jennifer Chandler is the author of The Southern Pantry, Simply Salads, and Simply Suppers. Jennifer is from Memphis, Tennessee. 


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