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Spicy Mango Tilapia Tacos with Coconut Slaw
60% authentic · Tropical Fusion
A tropical twist on tilapia tacos, featuring pan-fried tilapia seasoned with a hint of spice, topped with a refreshing mango salsa and a creamy coconut-lime slaw.
Ingredients
- Tilapia fillets1 lb
- Corn tortillas8
- All-purpose flour0.5 cup
- Cayenne pepper0.25 tsp
- Paprika0.5 tsp
- Salt0.5 tsp
- Black pepper0.25 tsp
- Vegetable oil2 tbsp
- Ripe mango1 large (diced)
- Red bell pepper0.5 cup (diced)
- Jalapeño1 (minced, optional)
- Red onion0.25 cup (diced)
- Shredded cabbage2 cups
- Coconut milk (full fat)3 tbsp
- Lime juice2 tbsp
- Fresh mint2 tbsp (chopped)
Steps
- 1
Cut tilapia into 1-inch pieces. In a shallow dish, combine flour, cayenne pepper, paprika, salt, and pepper.
- 2
Toss tilapia pieces in the seasoned flour until lightly coated. Shake off excess.
- 3
Heat vegetable oil in a skillet over medium-high heat.
- 4
Add tilapia to the skillet and pan-fry for 2-3 minutes per side, until golden brown and cooked through. Remove and set aside.
- 5
Prepare the mango salsa: In a bowl, combine diced mango, red bell pepper, minced jalapeño (if using), diced red onion, and chopped cilantro. Mix gently.
- 6
Prepare the coconut slaw: In another bowl, combine shredded cabbage, coconut milk, lime juice, and chopped mint. Season with salt and pepper.
- 7
Warm the corn tortillas on a dry skillet.
- 8
Assemble the tacos: Fill warm tortillas with the pan-fried tilapia. Top with mango salsa and a spoonful of coconut slaw. Garnish with extra mint if desired.
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