I’m excited to share this healthy dinner idea with you guys – fish tacos with mango slaw just in time for Cinco de Mayo and summer! If you haven’t guessed before, I really love this time of year. May is my husband and I’s birthday month (we both turn 31 this year – so not super exciting). And we spend a lot more time outside as a family. I love getting to have more meals out on our patio and just hang outside as much as possible. There is just something refreshing about seeing all the newness of spring and feeling the warm up to summer!
Healthy Dinner Ideas for Spring and Summer
Healthy dinner ideas for spring and summer are my favorite. Cooking (or eating for that matter) during the warmer seasons, however, doesn’t sound as fun to me. In Oklahoma, the house gets hot enough as it is without the extra heat in the kitchen. We love eating lots of fresh, seasonal fruits and veggies during the spring and summer. I also like to eat a lot of chicken and fish in the summer because it’s light and healthy, and pretty easy to grill or pop in the oven.
My husband is the cook in our family, and he isn’t afraid to try new recipes or tweak ones that he finds online. A couple of years ago he found this recipe for fish tacos that he wanted to try. To be honest, I didn’t start liking fish until a few years ago. I wasn’t super excited when he wanted to make this recipe, but let me tell you I was sold once I tried it. Ever since then, we’ve added things and tweaked seasonings, and have basically created an entirely new recipe. My husband is very creative in the kitchen and I’ve learned to trust his ideas and try new things! I ask for this fish taco recipe over and over because it’s so good. And it’s got really nice flavors for summer!
Fish Tacos with Mango Slaw
This healthy fish taco recipe has a mango slaw that is amazing. I could eat the slaw by itself, but on the taco it gave it a hint of sweetness and crunch that balanced the fish and even our son loved it. (We weren’t sure he would like the fish but he’s always surprising us with his food choices.) This meal was so light, it was perfect for the summer months!
I love to use fresh cod from the meat counter or some other mild fish. That way the flavor isn’t super overwhelming. You could definitely turn this into a salad and do without the tortilla, or use a gluten free tortilla if you need to substitute! My husband also suggests substituting the cod for whatever fresh fish you can get behind the meat counter – like sea bass or tilapia.
Mango Slaw
For the slaw, we use fresh mango and the flavor was perfect. Make sure to use the mango before it gets too overripe – because then your slaw will be really runny with mango juice. Frozen mango might work if you don’t have access to fresh mango, but I haven’t tried it yet.
Sriracha Aioli
The aioli in this recipe can be used for SO many different dishes and meals. We love to use it on our Pork Bahn Mi Bowls and its honestly so super easy to make. Just two ingredients, but occasionally we add a squeeze of lime for extra freshness.
Fish Tacos pair well with my Spicy Margarita Recipe!
This fish taco recipe pairs so well with my Spicy Margarita Recipe. The combo would be perfect for Cinco de Mayo or can be enjoyed all summer long! I also can’t wait to make this for guests and have a little dinner party after laying low all last year during the pandemic. It’ll be so nice to have friends over on the back porch fresh margaritas and fresh fish tacos!
Fish Tacos with Mango Slaw and Sriracha Aioli
This delicious fish taco with mango slaw and sriracha aoili is perfect in summer for a fresh, healthy and easy dinner!
Ingredients
- -Baked Fish-
- 1 lb cod (sub other white flaky fish- tilapia, sea bass, halibut..)
- 1 TBSP olive oil
- 1 TSP cumin
- 1 TSP paprika
- 1 TSP garlic powder
- 1 TSP chili powder
- 1 TSP onion powder
- 1 TSP salt (plus more to taste if needed)
- ½ TSP pepper
- Flour or Corn Tortillas
- -Slaw-
- 1 mango cored and diced
- ½ 16 oz. bag coleslaw (no dressing)
- ⅓ cup minced cilantro
- 2 TBSP lime juice
- 2 TBSP lime juice
- 1 TBSP olive oil
- 1 TBSP olive oil
- 2 TBSP apple vinegar
- 2 TBSP apple vinegar
- Salt to taste
- Salt to taste
- -Aioli
- -Aioli-
- ⅓ cup mayonnaise
- ⅓ cup mayonnaise
- 1-2 TSP sriracha
- 1-2 TSP sriracha
- 1 TSP lime juice
- 1 TSP lime juice
Instructions
1. Preheat oven to 400 F
2. Place spices in bowl and mix together with fork
3. Place fish on a baking sheet and pour half olive oil on one side and rub around. Sprinkle spice mix over the fish, generously coating the whole fish. If there is no skin on the other side, flip and repeat with olive oil and spices. If there is skin, leave the skin side down on a baking sheet.
4. Bake the fish for 10-15 minutes depending on thickness. Fish is cooked at an internal temp of 165F. If you do not have a thermometer, the fish is finished when flaky and can be pulled apart with a fork.
5. While the fish is baking, combine the slaw ingredients in a medium sized mixing bowl and combine aioli ingredients in a small bowl.
6. Warm a skillet on the range to medium high. Place corn or flour tortilla in skillet for 45 seconds and flip for another 45 seconds. The tortillas should be slightly charred but not hard.
Fill a toasted tortilla with fish, top with slaw and aioli. Add extra lime juice if needed.
Make sure to leave a comment on this post if you try these fish tacos! I’d love to know what you think of it, and how you tweaked it to make it your own. You can follow me on Pinterest, or click on the photos in this post if you want to pin this recipe and save it for later!
