I love fish tacos! But not all are created equal!
After trying them at many restaurants, it has become clear to me that 2 things are important: how you cook the fish, and what you put ON the taco. With this post, my focus is the stuff that goes on top!
Sauce really helps (I recommend cilantro-lime sauce!) but equally important is the slaw. For me, a taco needs something crunchy. And this mango slaw brings the perfect taste and crunch to any fish taco.
Sweet and slightly tangy, you’ll want to give this one a try!
Why I love this recipe
You know what my favorite word is? Easy. And that perfectly describes this recipe.
Using bagged coleslaw mix is a fabulous shortcut. All you need to do is thinly slice a mango, chop some cilantro, and squeeze a lime. Mix everything with a few spices and let it marinade in the fridge.
It makes a deliciously sweet mango slaw that will elevate your fish tacos into something very special!
Ingredients
How to make this mango slaw
By using bagged coleslaw, half your work is already done. You only need 2 cups, which is about half an 8-ounce bag. Of course, if you want more you can always use the whole bag and double everything else.
You’ll want a nice ripe mango. Still firm enough to cut, but ripe enough to give that special mango sweetness. Peel the mango and then cut off slices of the fruit. Cut each slice again into long strips or according to your preference.
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The only other prep is to chop some fresh cilantro and measure out the dressing ingredients.
In theory you can just add everything to a bowl and mix, but I prefer to mix the dressing first in a small bowl, then pour over the slaw ingredients. In that way I’m more certain that the flavors are evenly distributed.
You only need a fork or tongs to gently toss the ingredients together in the bowl. Then cover and refrigerate for at least an hour before serving.
Expert Tips
The mango is meant to be cut in thin pieces, but this can be either thin slices or matchstick-style strips. Either works, it just depends how you want it to be inside the taco.
Just make sure that when you build the taco, you have some mango in every bite. Yum!
Related Recipes
This mango slaw is intended to go on fish tacos, and in my case I made BBQ salmon tacos. But you could also try it as a side to potato crusted cod.
If you’re looking for another non-conventional approach to tacos, take a look at my cauliflower tacos. Wonderful taste in every bite!
Love mango? I found this recipe for homemade mango lassi - easy and delicious!
And the folks at Broke Bank Vegan make a refreshing drink called a mangonada that is worth a try!
📖 Recipe
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Mango Slaw for Fish Tacos
Ingredients
- 2 cups coleslaw mix or shredded cabbage
- 1 mango peeled, pitted and sliced thin (about 1 cup)
- ¼ cup fresh cilantro chopped
- 1 tablespoon lime juice
- 1 teaspoon agave syrup
- ⅛ teaspoon ground celery
- ⅛ teaspoon black pepper
- Dash salt – optional
Instructions
- Combine all ingredients in a medium bowl and toss well to combine.2 cups coleslaw mix, 1 mango, ¼ cup fresh cilantro, 1 tablespoon lime juice, 1 teaspoon agave syrup, ⅛ teaspoon ground celery, ⅛ teaspoon black pepper, Dash salt – optional
- Cover and refrigerate for at least an hour.
- Serve with fish, salmon, etc.
Notes
2 cups coleslaw mix is about ½ an 8-ounce bag.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Dena
We use canned diced mango drained really well. It helps to take the tang out of the lime.
Sula
Sounds great, thanks for sharing Dena!
LeeAnne Burge-Snead
Can you use frozen mango?
Sula
I've never tried it with frozen mango, I think a little of the mango taste will be decreased but not entirely. Give it a try!