I know we are entering the cold winter months, and fish tacos are probably the last thing on your mind or your dinner menu these days. But sometimes, I like to pretend it’s summer or I’m on a vacation down South, even if it is just with a meal. These fish tacos definitely make me feel like I am on a beach in Mexico when I’m eating them – hey, I’ll take what I can get 😂.


  • White fish (like basa or tilapia) – buy frozen and thaw. Alternatively, you can use fish sticks.
  • Cabbage Slaw – pre chopped bag of kale/cabbage slaw, or finely chop 1/2 cabbage
  • Onion – 1/2 finely chopped
  • Mango – 1 ripe
  • Cilantro – 1/2 cup chopped
  • Limes – 2-3
  • Avocado – 1 ripe
  • Seasoning; smoked paprika, garlic powder, salt and pepper
  • Taco shells, I like the corn tortillas for a more authentic flavour, but you can use wheat tortillas too!


  1. Thaw fish if using frozen and coat it in olive oil and then seasoning (smoked paprika, garlic powder, salt, pepper). Bake on cookie sheet in oven for 20-25 minutes at 350 Celsius or until completely cooked through and flaky.
  2. While fish is baking, prepare Chipotle lime dressing and mango salsa – see below for recipes.
  3. Make the cabbage slaw – add finely chopped cabbage to large bowl, add enough mayonnaise to your liking, stir until well blended.
  4. Once the fish is cooked and the sauce, salsa and slaw are ready, it’s time to assemble the tacos!
  5. Lay out your taco shells, spread on the chipotle mayo, a spoonful of cabbage slaw, a piece of fish, then a scoop of the mango salsa. Top with slices of avocado and cilantro sprinkled on top. Serve with a lime wedge.
  6. Enjoy 😋

Chipotle lime dressing

  1. Finely chop up 1-2 chipotle adobo chili’s. Remove all the seeds for less spice, or add more seeds if you like it spicy.
  2. Add to a bowl with 1/4 cup mayonnaise, squeeze in the juice of 1 lime. Add s + p to taste. Set aside.
This is the type of Chipotle sauce I buy – You can get in the Mexican section at your grocery store.

Mango salsa

  1. Dice up 1 ripe mango, 1 small onion, 1/4 cup cilantro leaves.
  2. Mix all together in a bowl, squeeze the juice of 1 lime, add salt and pepper to taste.
Drink with a nice cold Corona or Sol with a lime wedge and pretend you’re in a warm place!