Fresh Fish Tacos with Avocado and Mango – the yummiest dinner ever!!
Fish tacos are SO GOOD! Especially when they involve fresh fish, yummy coleslaw, avocado, mango and cilantro…… I mean, does it get any better or more beautiful than this? Nope.
Sadly, I remember a time when I had never had fish tacos … for some reason those two words – fish and taco – just didn’t seem to mesh well in my brain. Looking back, I don’t know what I was thinking. It makes perfect sense and now I prefer these to the classic taco. I have tried a multitude of different spins on these, but this is my go-to. If we are having guests over or just want to mix up the weeknight meal, this always a go to.
They are beautiful and really quite simple to make. It is a win-win.
Is fresh or frozen fish better for fish tacos?
Go to your grocery store and buy some fresh fish (yes, you can use frozen fish – I will definitely admit to having done that before), but if you can go for the fresh stuff. It really tastes so much better.
What is the best kind of fish for fish tacos?
I used tilapia here, but a cod would work quite well too or even a walleye!
How to make fish tacos?
Sprinkle each filet with Creole seasoning and some salt and pepper. In a large skillet on med-high heat, add some olive oil and cook filets for approximately 3-4 minutes per side, depending upon how thick they are, or until cooked thoroughly. Once they filets are cooked through, you can break them up with a spatula into larger chunks and mix them around so the seasoning and oils coat as much as the fish as possible. Then they will be ready to serve right into everyone’s tortillas and every bit will be oh-so-yummy!
While the fish is cooking you can get everything else ready for people to build their own tacos: tortillas (homemade style is the best!), avocado (sliced and diced), chopped cilantro, diced mango (I would actually recommend canned for this – the chunks are more uniform and I don’t know about you, but finding a perfectly ripe mango is HARD), purple coleslaw, and sliced lime.
For the purple coleslaw, I would recommend this recipe, for my Creamy Purple Cabbage Coleslaw. But feel free to omit the peppers from it, might just be a bit too much with all the other flavors this taco has going on!
I would also recommend serving with some Homemade French Fries!
And Voila! You have an amazing and beautiful plate of delicious food…. perfection.
- 3 fresh Tilapia fillets (approx. 1 pound)
- 1/2 Teaspoon Creole seasoning
- 1/2 Teaspoon kosher salt
- 1/4 Teaspoon ground black pepper
- olive oil
- 12 small/medium tortillas
- 1 cup roughly chopped cilantro
- 1–2 avocados (diced)
- 1 can diced mango
- 1–2 cups coleslaw
- 1 lime (sliced into small wedges)
- In large skillet, add 1 Tablespoon olive oil and bring to med-high heat.
- Pat dry fish fillets and evenly sprinkle Creole seasoning, salt and pepper on both sides of fillets.
- Place fillets in skillet and cook each side for approximately 3-4 minutes or until fish is cooked thoroughly.
- Take spatula and break up fish fillets into larger chunks and mix around in seasoning. Add additional olive oil at any point it is too dry, but don’t over-do it.
- Take tortilla and layer coleslaw, fish, avocado, mango, and cilantro.
- Serve with lime wedge.