September 27, 2023

Tropical Fish Tacos with Salsa & Slaw


Elevate taco night with Tropical Fish Tacos, complete with vibrant mango salsa and a zesty lime coleslaw. Simple to prepare yet bursting with freshness, these tacos promise to delight your taste buds and become a favorite on your dinner rotation. A refreshing Summer menu addition – perfect to share with the family or impress friends for a pool party!


Tropical Fish Tacos – Ingredient Highlights

  • Tilapia: Fresh and mild-flavored, a versatile fish perfect for tacos.
  • Avocado Oil: A healthy oil with a high smoke point, ideal for cooking the tilapia.
  • Lime: Adds a bright citrusy flavor to both the tilapia and the slaw.
  • Coleslaw Mix: Convenient and crunchy base for the slaw.
  • Cilantro: Fresh herb that adds a burst of flavor to both the slaw and the salsa.
  • Mango: Sweet and juicy fruit that brings a tropical twist to the salsa.
  • Jalapenos: Adds heat and flavor to the mango salsa.
  • Roma Tomatoes: Firm and flavorful tomatoes, diced for the salsa.



  • 2 Tilapia loins
  • 1 tbsp avocado oil
  • Salt, pepper to taste
  • 1 lime, sliced


  • 16 oz coleslaw mix
  • 1/4 cup chopped cilantro
  • 1 cup mayonnaise
  • Juice of 2 limes
  • 2 tbsp honey
  • 1/2 tsp garlic powder
  • Salt, pepper to taste

Mango Salsa:

  • 4 Roma tomatoes, diced
  • 2 mangos, diced
  • 1/2 red onion, diced
  • 2 jalapenos, minced (seeded for less heat)
  • 1 bunch chopped cilantro
  • Juice of 2 limes
  • 1 tbsp salt (adjust to taste)


Preheat and Prepare

  • Preheat oven to 400°F (200°C).
  • Drizzle 1 tablespoon avocado oil over tilapia.
  • Season with salt, pepper, and lime slices.


  • Bake tilapia for 10-12 minutes until flaky.
  • Remove lime slices and break into bite-sized pieces.

The Coleslaw

  • Combine coleslaw mix and chopped cilantro in a bowl.


  • Mix mayonnaise, lime juice, honey, garlic powder, salt, and pepper in a separate bowl.

Marry the Coleslaw

  • Pour dressing over coleslaw and toss to coat.

Mango Salsa

  • Combine diced tomatoes, mango, red onion, jalapenos, cilantro, lime juice, and salt in a bowl.

Assemble Your Tacos

  • Fill taco shells with tilapia, coleslaw, mango salsa, avocado slices, and a pinch of salt to taste.

Storage Tips

Tilapia: Store in the refrigerator in an airtight container for up to 2 days.

Slaw: Store in the refrigerator in an airtight container for up to 3 days.

Mango Salsa: Store in the refrigerator in an airtight container for up to 3 days.

Recipe Alternatives + Additions

  1. Grilled Tilapia Variation: Instead of pan-searing the tilapia, grill it for a smoky flavor. Marinate the tilapia loins in a mixture of lime juice, garlic, and chili powder for added depth of flavor.
  2. Chipotle Crema: Elevate your tacos with a creamy chipotle crema. Mix together sour cream, adobo sauce from canned chipotle peppers, lime juice, and a pinch of salt. Drizzle over the assembled tacos for a spicy and tangy kick.
  3. Blackened Tilapia Tacos: For a Cajun-inspired twist, coat the tilapia loins with a homemade blackening spice mix (a blend of paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and pepper) before cooking. Sear the tilapia in a hot skillet until blackened and cooked through. Serve in warm tortillas with the mango salsa and lime coleslaw for a spicy and flavorful taco experience.

Tilapia Alternatives

If you’re looking for seafood alternatives to tilapia for these Tropical Fish Tacos, there are plenty of options to explore, each offering its own unique flavor and texture. Here are some popular seafood alternatives to consider:

  • Salmon

  • Shrimp

  • Cod

  • Mahi -Mahi

Tropical Fish Tacos with Mango Salsa & Slaw

Natasha Pehrson Print Recipe



  • 2 Tilapia loins
  • 1 Tbsp avocado oil
  • Salt & pepper
  • 1 Lime sliced into 1/4″ pieces


  • 16 Ounce bag coleslaw mix
  • ¼ cup cilantro chopped
  • 1 cup Mayonnaise
  • 2 Lime juiced
  • 2 Tbsp. honey
  • ½ Teaspoon Garlic Powder
  • Salt & pepper to taste

Mango Salsa

  • 4 Roma tomatoes diced
  • 2 mangos pitted and diced
  • 1/2 red onion diced
  • 2 jalapeno seeded and minced
  • 1 bunch cilantro chopped
  • 2 limes juiced
  • 1 Tbsp.
  • Salt to taste


  • Choose a shell – I like corn tortillas or romaine lettuce.
  • 1/2 avocado sliced



  • Preheat oven to 400°
  • Rub oil over tilapia and season w/ salt and pepper and top with lime slices.
  • Bake tilapia for 10-12 minutes.
  • Once baked, remove the limes and break tilapia into bite size pieces using a fork.


  • Combine slaw mix and cilantro.
  • In a separate bowl, mix the remaining ingredients to create a dressing.
  • Dress the slaw to your liking.

Mango Salsa

  • Combine all ingredients in a bowl and toss with lime juice.
  • Salt to taste.

Assemble Your Taco

  • In your taco shell, add the fish, slaw, mango salsa, and top with avocado.


Save time by prepping the mango salsa and slaw ahead of time and keep in the fridge. Servings depend on how many tilapia loins you make. 1 loin makes about 3 tacos.


  • air fryer
  • Kaloh Stoneware
  • mixing bowls
  • lemon squeezer


Hi, I’m Tasha and a little bit about me here and if they want to learn more they can go to your about page by clicking the button below.

Meet natasha

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I’m Natasha Pehrson

Your ultimate hype girl and weight loss bestie! I’m a wife and mom to 4 who has lost 100 pounds by ditching diets and instead focusing on creating healthy habits and changing my overall mindset around losing weight. Get to know me.