Traditional recipes

Fish tacos with mango and pineapple coleslaw recipe

Fish tacos with mango and pineapple coleslaw recipe

  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • White fish
  • Cod

Mango and pineapple add a tropical flavour to a simple coleslaw that tastes great in these fish tacos.

2 people made this

IngredientsServes: 8

  • 450g cod fillets, or other white fish
  • 1 tablespoon lemon juice
  • salt and ground black pepper to taste
  • Coleslaw
  • 120ml red wine vinegar
  • 4 tablespoons mayonnaise
  • 1 tablespoon caster sugar
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 1 teaspoon garlic powder
  • 275g finely shredded cabbage
  • 80g chopped fresh mango
  • 80g chopped fresh pineapple
  • 80g chopped red onion
  • 80g chopped fresh coriander
  • 1 fresh jalapeno chilli pepper, chopped
  • To serve
  • 8 large flour tortillas

MethodPrep:30min ›Cook:20min ›Ready in:50min

  1. Preheat the oven to 190 C / Gas 5.
  2. Place fish fillets on a large sheet of foil; pour lemon juice over fish and season with salt and black pepper to taste. Fold the foil around the fish and seal to create a pouch; place pouch in a baking dish.
  3. Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.
  4. Meanwhile, whisk vinegar, mayonnaise, sugar, 1 tablespoon salt, 1 tablespoon black pepper and garlic powder in a bowl until smooth. Combine cabbage, mango, pineapple, red onion, coriander and jalapeno in large bowl. Pour dressing over vegetables and fruit; toss to combine. Cover and refrigerate the coleslaw until ready to serve.
  5. Divide fish evenly among flour tortillas. Spoon coleslaw over fish to serve.

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Reviews & ratingsAverage global rating:(9)

Reviews in English (8)

Mango Slaw is one of my absolute favorite toppings for fish tacos, fish sandwiches, BBQ pulled pork sandwiches and even on grilled chicken. The crunch from the slaw and the sweetness from the mango make this slaw simply delicious. Plus, this slaw recipe is super easy to make.

Coleslaw is one of the easiest things to make, and I think it tastes soooo much better than the store bought stuff. Truth be told, I can&rsquot even eat the store bought stuff anymore, it&rsquos a bit too creamy for me. I prefer my slaw light and flavorful.

You can easily substitute the slaw for Broccoli Slaw too, we do that a lot as well. And, if you aren&rsquot a mango fan, you can easily leave that out or substitute it with peaches, pineapple or if you like it spicy &ndash try jalapenos. Personally, I think the mango adds a delicious, juicy twist!

Now, here&rsquos my Mango Slaw recipe&hellipmake sure to Print It and Pin It so that you can make it again. We make it at least once a month.

Recipe Summary

  • Mango Salsa:
  • 1 ¾ cups diced peeled mango (about 2 mangoes)
  • ¼ cup diced red onion
  • 2 tablespoons chopped fresh cilantro
  • Lime Crema:
  • ½ cup reduced-fat mayonnaise
  • ½ cup fresh cilantro leaves
  • 3 tablespoons fresh lime juice
  • ½ ripe peeled avocado
  • Tacos:
  • 1 pound mahimahi
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • Cooking spray
  • 8 (6-inch) gluten-free corn tortillas
  • 2 cups shredded red cabbage

To prepare salsa, combine first 3 ingredients in a bowl. Cover and refrigerate until ready to serve.

To prepare Lime Crema, place mayonnaise and next 3 ingredients (through avocado) in a food processor process until smooth. Cover and refrigerate up to 2 days.

To prepare tacos, preheat grill to medium-high heat. Sprinkle fish with salt and pepper. Place fish on grill rack coated with cooking spray cook 5 minutes on each side or until fish flakes easily when tested with a fork. Remove from grill break into chunks with a fork.

While fish cooks, warm tortillas according to package directions.

Spoon 3 ounces fish, 1/4 cup salsa, 1 1/2 tablespoons crema, and 1/4 cup cabbage onto each tortilla fold in half.

Hawaiian Beach Club Coleslaw

It’s fun to serve something and have someone call it extraordinary. And that’s exactly the response I received when I handed Jeff (who actually IS a fairly un-biased critic) a plate of fish tacos with this (easy) wonderful Hawaiian Beach Club Coleslaw. And I got the same response AGAIN with a pile of Slow Cooker Kalua Pork and this coleslaw on a buttery crunchy toasted bun.

Jeff had just finished lunch about an hour before, but I needed a taste tester so I handed him this anyway and asked for his opinion. Never one to shirk from a duty, Jeff threw himself on that unexploded grenade and took a bite.

And then took another bite.

And then said… “extraordinary.”

And then proceeded to finish the whole thing and followed me back to the kitchen, looking around expectantly for some extra bits that just might have been left laying around.

Yep. I think we have a winner.

This Hawaiian Beach Club Cole Slaw is inspired by the Lava Lava Beach Club on the Kona Coast of the Big Island of Hawaii. If you’re ever on the Big Island you should drop by. It’s a wonderfully relaxed place to sit with your toes in the warm sand. Can’t you just picture yourself here…

The slaw is great on a Kalua Pork sandwich or on fried fish tacos (I’ll also be posting this one shortly too). You can make it with packaged coleslaw, like I did with my wonderful pulled pork, or shave some green and red cabbage and omit the carrots – and use it on fried fish tacos. Either way, it’s fabulous.

And if you’re looking for an OUT OF THIS WORLD summer activity – it’s also a perfect dish for a summer luau. While you’re a it, take a minute and click here to see just how much fun a Summer Luau Party can be!! (And just how EASY it is to pull together with my recipes.)

Or, if you simply would like a virtual romantic interlude in Hawaii, try one of these amazing 10 minute Virtual Vacations.

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The Most Epic Grilled Fish Tacos with Mango Salsa

  • Author: Krista @
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 10 - 12 tacos 1 x
  • Category: Seafood, 30 Minute Meal, Gluten Free,


30 Minute GRILLED FISH TACOS topped with a fresh MANGO SALSA, Avocado, and Chimichurri! This easy grilling recipe is one &ldquowinner&rdquo of a meal that you&rsquore family will fall in love with!


Grilled Fish:

  • 1.5 lbs. cod filet
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ancho chili powder
  • 1/2 teaspoons salt
  • 2 tablespoons of olive oil

Mango Salsa:

  • 1 1/2 cups fresh mango, diced
  • 1/4 cup diced red onion
  • 1/4 cup diced fresh cilantro
  • 1 tablespoon diced jalapeno
  • 1 tablespoon fresh lime juice
  • salt to taste


  • 3/4 cup fresh cilantro
  • 1/4 cup fresh oregano
  • 1 garlic clove
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon cumin
  • 2 tablespoon red wine vinegar
  • 1 tablespoon lime juice
  • 3 tablespoons olive oil


Grilled Fish:

  1. Heat grill to medium high heat, about 375°-400°F.
  2. In a small bowl, add cumin, garlic powder, smoked paprika, ancho chili powder, 1/2 teaspoon salt and olive oil. Gently mix with a spoon.
  3. Pat the cod dry, rub spice blend onto the fish.
  4. Place fish on the grill and grill for 3-5 minutes per side. (DO NOT TOUCH WHILE IT&rsquoS GRILLING OR YOU&rsquoLL HAVE A MESS)
  5. Once fish is done, remove from the grill and let rest.

Mango Salsa:

  1. To a small bowl add mangos, red onion, fresh cilantro, jalapeno, lime juice, and salt to taste. Gently toss to mix all the ingredients. Set aside.


  1. To make the chimichurri: add 3/4 cup fresh cilantro, fresh oregano, garlic clove, red pepper flakes, 1/4 teaspoon cumin, red wine vinegar, and 1 tablespoon of lime juice to a small blender. Pulse until the herbs are finely chopped. Add in the 3 tablespoons of olive oil, pulse until everything is combined.

Let&rsquos put everything together:

  1. Assemble your tacos: add one corn tortilla, 1-2 oz. of cod, top with mango salsa, purple cabbage, 2 slices of avocado, and chimichurri sauce.


  • Serving Size: 2 tacos
  • Calories: 406
  • Sugar: 9 g
  • Sodium: 342 mg
  • Fat: 21 g
  • Saturated Fat: 3 g
  • Carbohydrates: 34 g
  • Fiber: 8 g
  • Protein: 21 g
  • Cholesterol: 52 mg

Did you make this recipe?


Tips for Best Fish Tacos

  • Skip non-fat yogurt: Do not use 0% yogurt for the crema because it will lack flavour.
  • Fish cooks fast: So don’t over cook it otherwise it will come out rubbery.
  • Do not overcrowd the skillet: Leaving room and air to flow between fish pieces helps to keep its coating crunchy.
  • Double the recipe for 4+ people: I highly recommend to double the recipe. Single makes 9 tacos and I find we all want 3-4 tacos each. And nobody minds the leftovers.

I think so, like anything else in moderation. To make this recipe healthier we use almond flour as a breading, fry fish cubes in high-smoke point and heart healthy avocado oil, and reduce mayonnaise in the cream by 3/4.

Any firm fish. You can even use salmon or trout if that’s what you have. It does not have to be white fish but rather fish that doesn’t flake easily and fall apart. My friend Dina, has this amazing panko crusted salmon recipe that you could crumble up and serv in tortillas with sauce and toppings.

I prefer to buy store-bought tortillas to save time. But if you feel adventurous and for fun, you can try your hand in making homemade corn tortillas from my friend, Aseygul at Foolproof Living.

Any seafood usually tastes good with a glass of chilled white wine or beer. Delicate white fish needs lighter white wine like Pinot Grigio or Pino Gris. Whereas, tuna can stand up to robust flavor of Chardonnay or Rose. Let wine sit for 15 minutes at room temperature after removing it from the fridge. It tastes better.

Ingredient notes

  • Fish: Plan to use a firm-fleshed white fish for these grilled fish tacos. Note that certain varieties of fish will flake less when cooked. My tacos are made with fresh cod, but a firmer mahimahi or halibut will be less likely to flake or break apart when cooked. Even if your strips of fish break apart, they are still delicious and can be used for the tacos.
  • Cole Slaw Mix: Store-bought coleslaw mix is ideal for this slaw because it saves time, but you can also prep your own slaw using a combination of sliced green and purple cabbage, and shredded carrots.
  • Tortillas: At Disney, these scrumptious grilled fish tacos are served on small flour tortillas. You may also serve them on corn tortillas if you prefer. If you opt for corn tortillas be sure to gently warm the tortillas before serving to soften them. I like heating them one by one on a hot pan on the stove. But since you are grilling your fish you can also use the grill to gently kiss each tortilla before setting them in a covered dish to stay warm, pliable, and soft until serving.

Salsa Verde Fish Tacos Recipe:


  • 3-4 tilapia filets
  • salt and pepper
  • 1 1/4 cup salsa verde
  • 1/2 cup crushed pineapple
  • 1-2 cloves garlic, minced

For serving:

  • hard or soft taco shells
  • taco toppings (see list of suggestions below)


Just made the pineapple sauce for a taco party I'm having, and was afraid it was going to be too sweet or bland, but it's amazing! I think it'll be awesome on fish tacos tomorrow.

This was amazing. I reduced all quantities because I was cooking for two. I also improvised to do everything on the stovetop because I used cod which doesn't do well on the grill and I just didn't want to mess with the grill for the pineapple/peppers. Put them into a medium temp nonstick frying pan until they were soft and slightly brown. The slaw was really hot when I tried it alone but was just right on the tacos with the pineapple salsa. Oh, and let's talk about that salsa. Delicious! I don't know why others thought it was too thin -- mine was pretty thick -- just right. I greatly reduced the amount of cayenne in the rub because the slaw was so hot and I also replaced half of the sweet paprika with smoked paprika. Added avocado to the tacos but flavor was overwhelmed by the others flavors -- but I love the mouth feel of avocado on tacos. Topped with some Mexican sour cream which I will mix with some mashed avocado next time. Will definitely be making again

Yowza - this has got some Heat! That said, non-fish-loving husband ate this and proclaimed it delicious! I'll make it again and withhold some of the seasoning to accomodate my loves more tender taste buds.

We really loved this! At first I was a little skeptical with the combinations but everyone, including my fussy daughter who went back for leftovers the next day, really liked the combo. I agree with others, it makes too much slaw. The pineapple sauce was a little runny but we didn't seem to mind too much. I make everything as suggested except for using sweet paprika, I used smoked paprika. It was a little extra work for a weeknight dinner, but it's not hard. You could actually make the sauce and dressing for the slaw the day before. I would definitely make this again.

This recipe could be good but as written it needs some tweaking. Obviously make more slaw then you will need. I found the slaw very tasty with the kkick from the chipotles in the dressing. However, I found the slaw too heavy and overpowering for a fish taco, it just seemed too heavy. The pineapple sauce was also too thin for me and I found it far too sweet.

Made these for my husband who wanted a healthier alternative to Baja style fish tacos, which are usually fried. He said they were delicious. I don't eat fish so I made a Boca burger and dressed it with the slaw and salsa, yummy. It was very easy and quick to prep. I will make these again, next time for a large group.

I estimated how to reduce the recipe to make it for my husband and me. I halved the pineapple, used 1/3 am't of sour cream and mayo, and used about 3/4 lb of fish. There was a little slaw left over after I used about a quarter each of small white and purple cabbages, but it will be good tomorrow! In short, we loved the recipe and I will make it for friends. The combination of pineapple and lime with jalapeño (also broiled briefly to soften before putting in the blender), was delicious. To simplify, I broiled the fish and heated the tortillas on a flat non-stick grill.

It is very good, but took a long time to make (1.5 hours). What other reviewers said is accurate: makes way too much slaw, pineapple salsa is watery and needs draining, very spicy taste - too much so. If I make it again I will buy pre-packaged slaw, pre-packaged chipotle mayo, and boneless/skinless halibut to save time. I'll also reduce the cayenne in the fish rub.

Very good recipe. Fun to make. But you will have left over slaw and lots of left over pineapple sauce. Not a bad thing, as they are both excellent. I also cut the mayo and sour cream to 3/4 cup each, and would consider cutting it to 2/3 cup when I make this again.

We found a new favorite fish taco recipe! The pineapple sauce is not to be missed! I followed the recipe very closely, though I eliminated two chipotles for the sake of the child eating with us. The recipe made 8 tacos using 8" tortillas for our table. I only used about half of the dressing because we used it more as a condiment on top of the dry slaw ingredients on the tacos. By the way, the little boy loved it too!

With all due respect to blueskymining, I've eaten mahi mahi tacos in Puerto Peñasco in Sonora (we Tucsonans call it Rocky Point) and they don't look that different, other than the fact that youɽ get a corn tortilla unless you ask for a flour one. Even our food trucks in Tucson usually have cole slaw and an assortment of salsas these days, pineapple often included. Especially with mahi mahi, pretty much the favorite choice for fish tacos here.

Looks more like a dinner table flower arrangement! That's not a Taco, that an arts n craft project. Get real.

Loved this recipe! The Roasted Pineapple Sauce really made this recipe excellent. Next time I will use less Chipotle and adobo sauce in the slaw because it was too was hot for our taste. We like some heat but not that much.

This was really really really excellent !! I found that after I pureed the pineapple sauce I strained it because it was a little watery. I had smoked paprika so I used that instead of sweet. I would definitely make this again, everyone loved it !!

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