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Fish can be intimidating if you don’t cook it often, but it’s actually so simple! It’s a great source of omega-3s and a lean protein that’s easy to keep in the freezer, thaws quickly, and cooks in just minutes. These Fish Tacos are a foolproof way to enjoy fish at home—light, flavorful, and perfect for Fish Fridays!

With flaky white fish, a tangy slaw, and a refreshing mango salsa, this recipe is fresh, vibrant, and easy to customize for the whole family. Serve the tacos fully loaded, or keep things simple by offering the fish, tortillas, and mango separately for the kids.

Fish Tacos

Ingredients:

• 1 lb. mild white fish, such as cod or mahi mahi
• ¼ tsp. kosher salt
• 4 Tbsp. extra-virgin olive oil, divided
• Juice from an orange
• Juice from a lime
• 2 Tbsp. taco-seasoning (store-bought or homemade) Siete is a great store bought option

Ingredients for the Slaw:

• ¼ cup plain greek yogurt
• 2 Tbsp. Avocado or olive oil based mayonnaise
• juice from a lime
• 1 tsp taco seasoning
• 1 bag coleslaw mix
• 8 corn or flour tortillas, warmed

Ingredients for the Mango Salsa:

• I buy a premade carton of mango Pico de Gallo and thaw about 1/2 cup frozen mangos and add them to it! The frozen mangos are much easier than fresh, and always taste great! I also serve the kids mangos separate rather than as a salsa

Directions:

1. Pat the fish dry with paper towels and season with ¼ tsp. salt. Place fish in a small baking dish
2. In a small bowl, combine 2 Tbsp. olive oil, orange juice, lime juice and taco seasoning; whisk to combine. Pour mixture over fish and gently turn fish to coat in marinade. Let marinate for about 20 minutes
3. Pull your mangos out of the freezer and let thaw for about 5-10 minutes. While they thaw, make your slaw
4. In a medium bowl, combine Greek yogurt olive oil based mayonnaise, lime juice, and taco seasoning whisk to combine. add coleslaw mix and toss to coat.
5. Heat remaining 2 Tbsp. olive oil in a large skillet over medium-high. Once hot, add the marinated fish and cook, undisturbed, for about 4 minutes. Gently flip, and cook for another 3 to 4 minutes, until the fish is firm to the touch. Transfer fish to a plate and flake into large chunks
6. Add thawed mango to your store-bought mango salsa and mix together
7. Place a small amount of slaw in each tortilla, followed by the fish, mango salsa, and enjoy!

How I serve to the kids: I serve the fish, tortilla, and mango separate along with a veggie side!

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Check out some more fish recipes!!

Hi I’m Teresa!

I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!