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Baja Fish Tacos with Mango Coleslaw and Avocado CremaSpring is here and the weather is starting to warm up and the sun is shining more, YAY! When the sun is shining we love dining al fresco in our backyard, and these Baja Fish Tacos with Mango Coleslaw and Avocado Crema are the perfect thing to eat while watching the kids run around outside. They are fresh, delicious, filling and easy to make.

These fish tacos are rather simple, really. Coated in a delicious spice blend and seared stovetop (you could totally opt to grill them if you’d prefer) and served in grain-free tortillas with a delicious mango slaw and topped with a dairy-free avocado crema. I absolutely love the combination spicy fish topped with the cool mango and avocado crema. It’s perfect for a warm, sunny day!

Baja Fish Tacos with Mango Coleslaw and Avocado Crema

So, no matter what day of the week it is, these Baja Fish Tacos with Mango Coleslaw and Avocado Crema are always a good choice. Also, if you are trying to keep it Whole30, be sure to check out my very similar and Whole30 Fish Taco Bowl rendition. I kept these Paleo by using Siete Foods Coconut and Cassava tortillas, which I buy in the fridge section at Whole Foods, or in the freezer sections at Natural Grocers, Central Market, and HEB! They are my favorite grain-free tortillas!

Baja Fish Tacos with Mango Coleslaw and Avocado Crema 

Baja Fish Tacos with Mango Slaw and Avocado Crema
Serves 4
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Total Time
45 min
Total Time
45 min
For the Fish
  1. 24 oz. mahi mahi (or other white flakey fish such as halibut), cut into 1 1/2 inch chunks
  2. 2 tbsp. avocado oil
  3. 1/2 tsp kosher salt
  4. 1/4 tsp black pepper
  5. 1/2 tsp garlic powder
  6. 1/2 tsp. smoked paprika (regular paprika is fine)
  7. 1/4 tsp. cayenne pepper
  8. juice of 1 lemon
For the Coleslaw
  1. 1/2 head red cabbage, sliced very thin
  2. 1 mango, peeled and diced
  3. 1 jalapeno, seeded and diced fine
  4. juice of 3 limes
  5. salt and pepper, to taste
For the Avocado Crema
  1. 1/2 Cup Homemade Mayo
  2. 1 ripe avocado
  3. juice of 2 limes
  4. 1 tsp. white vinegar
  5. 1 clove garlic, minced
  6. salt and pepper, to taste
  7. 1/4 cup loosely packed cilantro leaves
Assembly
  1. Siete Coconut and Cassava Flour Tortillas
  2. Fresh cilantro
  3. Limes
  4. Pico De Gallo
  5. Avocado Crema
Instructions
  1. Place fish in a large bowl. In a small bowl, mix together oil and spices and pour over fish along with the lemon juice. Let sit at room temperature at least 15 minutes, or up to 4 hours covered in the fridge.
  2. Meanwhile, mix the cabbage, mango, jalapeno, and lime juice in large bowl and toss to coat. Season generously. This can be done up to a day ahead.
  3. To make the avocado crema, combine the ingredients in a food processor and blend until smooth.
  4. To cook the fish, heat a large skillet over medium-high heat and sear about 2-3 minutes per side. While the fish is cooking, warm the tortillas over a burner on low heat until slightly charred on the edges.
  5. To assemble the tacos, put the slaw on bottom, followed by the fish, and top with avocado crema. Sprinkle with fresh cilantro, a squeeze of lime, or some pico de gallo-whatever you like!
The Defined Dish https://thedefineddish.com/

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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11 Comments

  1. Absolutely delicious and a great mix of fresh flavors! Using the leftover slaw and crema tomorrow night with another protein. This will be a repeat in our household!

    Reply

  2. how can you heat a lot of these at once ? or keep them hot while youre warming up the others ?

    Reply

      1. You can use a tortilla warmer in the microwave. I usually can warm up up to 10 tortillas in the tortilla warmer and set the time to 1 minutes. It helps them to not dry out and keeps them warm until you need them.

        Reply

  3. Love this recipe! I’ve swapped out shrimp, tried different types of fish, and it is always so good and refreshing. I do add a little bit of red wine vinegar or regular vinegar to the coleslaw because I just thought it needed a little tang. But this is a staple in our house. Especially the avocado cream.

    Reply

  4. Great recipe. A “repeat” in our house because you can make it for a lot of people and it’s so tasty!

    Reply

  5. So delicious! Switched mango for pineapple and had tilapia on hand. This was such an easy make ahead meal that my husband and I loved. It had just enough kick without being overpowering and had so many great textures going on.

    Thank you!

    Reply