Print

Crispy Grilled Fish Tacos Recipe with Easy Mango Cabbage Slaw

crispy grilled fish tacos - featured image
Print Recipe

A quick and easy recipe featuring crispy grilled fish paired with a fresh, sweet, and tangy mango cabbage slaw. Perfect for warm weather and casual gatherings.

Ingredients

Scale
  • 1 lb firm white fish fillets (cod, mahi-mahi, or tilapia)
  • 1 cup all-purpose flour (or almond flour for gluten-free option)
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 cup cold sparkling water
  • Vegetable oil or avocado oil for grilling
  • 2 cups green cabbage, finely shredded
  • 1 ripe mango, peeled and diced
  • ¼ cup fresh cilantro, chopped
  • 1 small jalapeño, seeded and finely chopped (optional)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey or agave syrup
  • Salt and pepper to taste
  • 8 small corn or flour tortillas (warmed)
  • Lime wedges for serving
  • Optional: sliced avocado or a dollop of sour cream or crema

Instructions

  1. Prepare the Slaw: In a medium bowl, combine shredded cabbage, diced mango, chopped cilantro, and jalapeño if using. In a small bowl, whisk lime juice, honey, salt, and pepper. Pour dressing over slaw and toss gently. Set aside to marinate for about 10 minutes.
  2. Make the Batter: In a large bowl, whisk flour, smoked paprika, garlic powder, salt, and pepper. Gradually add cold sparkling water, whisking until smooth and slightly thick but pourable. Chill for 5 minutes if possible.
  3. Heat the Grill or Grill Pan: Preheat over medium-high heat. Add a thin layer of oil or brush grill grates until hot enough to sizzle.
  4. Coat the Fish: Pat fish fillets dry. Dip each fillet into the batter, letting excess drip off. Place coated fish onto the grill carefully.
  5. Grill the Fish: Cook 3-4 minutes per side (7-8 minutes total) until batter is golden and crispy and fish flakes easily. Avoid moving fish too soon.
  6. Warm the Tortillas: While fish cooks, warm tortillas on grill or dry skillet until pliable and slightly charred.
  7. Assemble the Tacos: Place crispy fish on each tortilla, top with mango cabbage slaw, add optional avocado or sour cream. Serve immediately with lime wedges.

Notes

Keep the batter cold for a lighter, crispier crust. Pat fish dry before battering to avoid sogginess. Use high smoke point oils like avocado or vegetable oil. Avoid flipping fish too early to prevent sticking. Fresh or properly thawed fish works best. Use a wire rack to keep fish crispy after cooking. Almond flour can be used for gluten-free batter; coconut yogurt can replace sour cream for dairy-free topping.

Nutrition

Keywords: fish tacos, grilled fish, mango cabbage slaw, crispy fish, summer recipe, quick dinner, gluten-free option

Find it online: https://junomeals.com/crispy-grilled-fish-tacos-recipe-with-easy-mango-cabbage-slaw/