Thai-Mexican Fusion Fish Tacos with Mango Salsa & Coconut-Lime Slaw (Gluten & Dairy Free)

Serves: 4

Ingredients

For the Fish:

1 lb firm white fish (cod, mahi-mahi, or tilapia)

2 tbsp coconut aminos (or gluten-free soy sauce)

1 tbsp lime juice

1 tbsp olive oil

1 tsp ground coriander

1 tsp smoked paprika

½ tsp chili powder

½ tsp sea salt

¼ tsp black pepper

For the Mango Salsa:

1 ripe mango, diced

½ small red onion, finely diced

½ red bell pepper, diced

1 small jalapeño, seeded and minced

2 tbsp cilantro, chopped

Juice of 1 lime

Pinch of salt

For the Coconut-Lime Slaw:

2 cups shredded green cabbage

1 cup shredded red cabbage

¼ cup unsweetened coconut flakes

2 green onions, thinly sliced

Zest and juice of 1 lime

2 tbsp coconut milk (unsweetened, canned)

1 tbsp olive oil

Salt and pepper to taste

To Serve:

8 gluten-free corn tortillas (warmed)

Extra lime wedges

Fresh cilantro for garnish

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Instructions

Marinate the Fish:

In a bowl, whisk together coconut aminos, lime juice, olive oil, coriander, paprika, chili powder, salt, and pepper. Add the fish and marinate for 15–20 minutes.

Prepare the Mango Salsa:

Combine mango, red onion, bell pepper, jalapeño, cilantro, lime juice, and a pinch of salt. Toss and chill until ready to serve.

Make the Coconut-Lime Slaw:

In a large bowl, combine green and red cabbage, coconut flakes, and green onions. In a small bowl, whisk together lime zest, lime juice, coconut milk, olive oil, salt, and pepper. Toss with the cabbage mixture.

Cook the Fish:

Heat a grill or grill pan over medium-high. Grill fish for 3-4 minutes per side until cooked through and lightly charred. Let rest, then flake into large pieces.

Assemble the Tacos:

Layer coconut-lime slaw onto each warmed tortilla, top with grilled fish, and spoon over the mango salsa. Garnish with extra cilantro and serve with lime wedges.

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Chef’s Tips

For extra crunch, add thinly sliced radishes or jicama to the slaw.

Want a little heat? Add a drizzle of your favorite hot sauce or a sprinkle of chili flakes before serving.

Plating

Arrange tacos on a platter, garnished with lime wedges and cilantro for a vibrant, summery look.