Switch up your weeknight dinner routine with these delicious corvina tacos. Warm corn tortillas filled with flaky, seasoned corvina and topped with a delicious crunchy mango slaw. These easy fish tacos are quick, easy and healthy. The delicate, buttery and mild corvina fish is the star here and the fresh, sweet and spicy slaw is a perfect match.
For another delicious taco recipe, try these chicken tacos with lime crema.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
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Why you should make this recipe
- Quick & easy – These tacos are ready from start to finish in just over 30 minutes.
- Mild flavor – Corvina is a great option for fish tacos because it is not a strongly-flavored fish. It is very mild, so those who don’t enjoy a “fishy” fish will enjoy these tacos.
- High in protein – Two tacos deliver 58 grams of lean protein.
Corvina fish tacos
We’re no strangers to taco night, and I’m guessing you aren’t either. But, we sometimes tend to get in a rut making the same tacos over and over.
Corvina is one of our favorites and because of it’s meaty, yet flaky texture, it makes an excellent choice for tacos. Any mild, firm white fish will do (see bottom of post for suggestions) if you aren’t able to find corvina at your market.
In addition to slaw, add a few slices of pickled radishes. They are one of my favorite toppings for tacos!
You’ll need a handful of spices and a bit of oil to season the fish.
- Corvina – This mild tasting fish has a slightly sweet, almost buttery flavor.
- Granulated garlic / garlic powder – Garlic gives the fish tons of flavor.
- Granulated onion / onion powder – Onion is a staple in many rubs or seasonings, and it is here too.
- Ground cumin – Cumin has an earthiness that brings incredible flavor to the paste we’ll rub on the fish.
- Dried oregano – Dried herbs bring a lot to the recipe. Check the expiration date – old herbs lose their flavor and color.
- Chili powder – Use any chili powder you like. Go with a standard chili powder, or swap that out for a single pepper powder like ancho, chipotle, Hatch chili, etc.
- Salt & pepper – Everything needs salt and pepper.
- Oil – Go with a neutral-flavored oil, like grapeseed or canola.
How to cook corvina
Here’s a quick summary of how to make corvina tacos. Please see the recipe card at the bottom of this post for the full recipe.
We’re in the middle of rainy season here, so cooking indoors was my best option. This also allows for making fish tacos whenever you want them, not just during the grilling months.
A side of corvina will be thick on one end and much thinner on the tail end. I cut the fish right where it starts to get really thin.
You can bake the thin end piece with the rest of the fish, but remember to remove it from the oven at the halfway mark on the timer. It will overcook if you leave it in for the entire 14 minutes.
Or, you can do as I do, and cook it separately and feed it to your pet – just check for bones.
Cut the fish into portions and place them on a parchment-lined baking sheet. Combine the spices and oil to make a paste and spread it on the corvina filets. Then, bake it in a hot oven for about 14 minutes and you’re done.
One of the advantages to cooking the corvina in the oven is that you don’t have to watch it. It is hands off time – which allows you to make the slaw while the fish is cooking.
Mango slaw for corvina tacos
This slaw is sweet, spicy and crunchy – all the things I want in a slaw for tacos. The corvina is delicate and buttery, so the slaw offers a perfect counterpoint the fish.
These are the basics – mango, bell pepper, cabbage, cilantro and lime.
Here are a few add-ins that would be delicious in this slaw: red onion, scallions, red chili pepper or jalapeño pepper, carrots, a mix of purple cabbage with green cabbage.
Wrap these things up in a warm, slightly charred corn tortilla and that, my friends, is one hell of a delicious taco.
When choosing a mango for your slaw, look for ripe, but firm fruit. It should have a reddish yellow skin and be fragrant. An unripened mango will be green all over and hard. It won’t have much flavor to it and that’s not at all what we’re looking for.
Corvina tacos FAQ’s
No. I wouldn’t recommend making the fish ahead of time. The beauty of this recipe is how quickly it’s done, so eat them fresh for best results.
If you can’t find corvina, look for other mild-tasting firm fish like tilapia, cod, halibut, grouper or mahi mahi.
Yes. If you are someone who has the “cilantro gene” or you don’t care for the taste of cilantro, substitute it with flat-leaf Italian parsley.
Variations and substitutions
- To grill the fish: place in a grill basket or on a piece of aluminum foil and cook for 8 – 10 minutes.
- To cook your fish on the stovetop: cook for 4 – 5 minutes per side over medium to medium-high heat.
- If you can’t find corvina, substitute with other mild-flavored firm fish like tilapia, mahi mahi, cod, halibut, grouper or walleye.
Helpful tools and equipment
- Chef’s knife – This is the same knife I’ve been using, both in professional kitchens and at home, for over 20 years.
- Parchment paper sheets – Say goodbye to fighting with parchment paper that curls up on the sides. Sheets of parchment that are cut to fit perfectly inside your pan are a game-changer.
- Sheet pans – Heavy duty sheet pans will not warp in the oven and these will last you a lifetime.
These healthy, delicious fish tacos were a big hit at our house. I hope they are at your house too.
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For the corvina fish
- 1 1/2 lbs. corvina fish, cut into 4 ounce pieces
- 2 tbsp. canola, grapeseed or light olive oil
- 1 1/2 tsp. granulated garlic / garlic powder
- 1 tsp. granulated onion / onion powder
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1 tsp. kosher salt (I use Diamond Crystal) / or to taste
- 1/4 tsp. ground black pepper
- 1/2 tsp. chili powder (I used ancho chili powder) / or to taste
For the mango slaw
- 3 cups green cabbage, finely shredded (or an 8 oz. bag of coleslaw mix)
- 2 medium mangoes, peeled, seeded and cut into long matchsticks (long, thin pieces)
- 1/2 red bell pepper, sliced into long thin strips
- 1/2 cup chopped cilantro (wash and dry well before chopping)
- 3 tbsp. fresh lime juice (1-2 limes)
- 1/2 tsp. kosher salt, or to taste
- 1/4 tsp. ground black pepper
- 1/4 jalapeño pepper, diced very small, optional
- 8 corn tortillas for single layer or 16, if you like to double them
- Preheat oven to 375°F / 190°C / Gas mark 5.
- In a small bowl, mix the oil and spices for the corvina fish together and set aside.
- Place the portions of corvina on a parchment paper-lined baking sheet, then spread the spice paste on top of the fish.
- Bake corvina for 14 minutes.
- While fish is in the oven, combine all of the ingredients for the mango slaw in a medium bowl. Toss to combine and set aside until fish is done.
- Heat corn tortillas in a hot, dry pan (or on the grill), then wrap in a clean dish towel to keep them warm.
- Remove corvina from oven and let cool slightly. Break fish apart into large pieces and place inside of warm tortilla.
- Top with a generous amount of mango slaw and serve immediately.
In addition to the mango slaw, I like serving tacos with pickled radishes and extra limes for squeezing on top.
Serving Size:2 tacos
Amount Per Serving: Calories: 574Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 114mgSodium: 690mgCarbohydrates: 58gFiber: 9gSugar: 28gProtein: 58g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
Thanks for stopping by! Have a delicious day 🙂
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