Ingredients
Fish and Seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne
- 1½ pounds white fish (mahi-mahi, cod, or tilapia)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Mango Slaw
- 3 cups classic coleslaw mix
- 1 ripe champagne mango, peeled and julienned
- ½ cup red onion, thinly sliced
- 1 small jalapeño, finely diced
- ½ cup chopped fresh cilantro
- 2 tablespoons lime juice (about 1 lime)
- 1 tablespoon honey
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
Additional Ingredients
- Small flour or corn tortillas
- Cilantro crema (see recipe)
- Extra cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Make Spice Mix: In a small bowl, combine smoked paprika, garlic powder, chili powder, cumin, kosher salt, black pepper, and cayenne to create a flavorful seasoning blend for the fish.
- Prepare Fish: Pat the white fish fillets dry using paper towels. Place them on the prepared baking sheet, drizzle evenly with olive oil, then sprinkle the spice mixture over the fish, rubbing gently to coat well. Dot small pieces of unsalted butter evenly over the top.
- Bake Fish: Bake in the preheated oven for 15 to 20 minutes, or until the fish reaches an internal temperature of 145°F (63°C). The fish should flake easily with a fork and appear opaque but moist. Begin checking at 15 minutes to avoid overcooking.
- Prepare Mango Slaw: While the fish is baking, combine coleslaw mix, julienned mango, thinly sliced red onion, diced jalapeño, and chopped cilantro in a large bowl. In a small bowl, whisk together lime juice, honey, olive oil, and kosher salt to make the dressing. Pour the dressing over the slaw mixture and toss until everything is evenly coated. Let the slaw rest for a few minutes to enhance the flavors. Taste and adjust seasoning if needed.
- Assemble Tacos: Once the fish is cooked, allow it to rest for a few minutes, then gently flake it into large pieces with a fork. Warm the tortillas and fill each with the flaked fish, topped generously with the mango slaw. Add a dollop of cilantro crema and garnish with extra cilantro or a lime wedge if desired.
Notes
- Choose a firm white fish such as mahi-mahi, cod, or tilapia for best results.
- Adjust the amount of cayenne pepper to control the heat level in the seasoning.
- Make sure not to overbake the fish to prevent dryness; flaky and opaque are ideal indicators.
- Use fresh lime juice for the best flavor in the slaw dressing.
- Warm tortillas before assembling tacos for better taste and texture.
- Cilantro crema can be made by blending sour cream or Greek yogurt with chopped cilantro, lime juice, and a pinch of salt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
