Festive Fish Taco

Makes 4 servings (Serving Size: 2 tacos)

This recipe is a 3-step recipe. First, make the salsa. Second, make the coleslaw. And third, cook the fish and assemble the tacos. The salsa and slaw can be made the day before to allow flavors to blend.



1 mango, finely chopped

¼ cup green bell pepper, finely chopped

¼ cup cucumber, finely chopped

½ cup red onion, finely chopped

2 tablespoons cilantro, finely chopped

1 ½ teaspoons chili powder

1 tablespoon lime juice


  1. Mix all ingredients together
  2. Set aside



2 cups cabbage, finely shredded

¼ cup fat-free Ranch dressing

1 teaspoon chili powder


  1. Mix all ingredients together
  2. Set aside




Slaw mix

4 tilapia filets (or other white fish)

Non-stick cook spray

Black pepper, to taste

Paprika, to taste

8 (6-inch) soft corn tortillas

1 cup cheese, grated


  1. Preheat broiler in oven. Adjust top rack to rest approximately 6 inches from broiler.
  2. Line pan with aluminum foil and spray with non-stick cooking spray.
  3. Place filets on prepared pan and sprinkle with pepper and paprika to taste.
  4. Broil filets until cooked, about 6 minutes or until fish flakes easily when tested with a fork.
  5. Meanwhile, wrap tortillas in damp paper towels and heat in microwave for 30 seconds.
  6. Divide each filet in half. Place half of cooked filet in each tortilla.
  7. Top with slaw mix and salsa.
By Jmao13 (http://creativecommons.org/licenses/by-sa/3.0) via Wikimedia Commons

Nutritional Information per Serving

260 Calories, Total Fat, 4.5g, Saturated Fat 1g, Protein 24g, Total Carbohydrate 29g, Dietary Fiber 2g, Sodium 110mg.

Tip: Pico de gallo can be used in place of salsa.

© 2024 North Carolina Cooperative Extension
Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)

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