Corvina tacos with mango slaw
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 recipe, try these chicken tacos with lime crema.
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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 white fish will do 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!
How to cook corvina fish
You have a few options when cooking the corvina. Bake it in the oven, like I did, or make grilled corvina for your tacos. You can also do a pan-seared corvina fish on the stove-top.
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.
For oven-baked corvina tacos, I cut the fish into portions and placed 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.
To grill the fish, place in a grill basket or on a piece of aluminum foil and cook for 8 – 10 minutes. If you prefer to cook your fish on the stovetop, cook for 4 – 5 minutes per side over medium to medium-high heat.
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.
Fellow taco lovers might want to check out these recipes too!
- Chicken tacos with lime crema
- Pumpkin tacos with black beans
- Chicken taco salad with crispy tortilla strips
These healthy, delicious fish tacos were a big hit at our house. I hope they are at your house too.
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Corvina tacos with mango slaw
Warm corn tortillas filled with flaky fish and a crunchy mango slaw make these corvina tacos a dinnertime hit.
For the corvina fish
- 1 1/2 lbs. corvina fish, cut into 4 ounce pieces
- 2 tbsp. canola or light olive oil
- 1 1/2 tsp. granulated garlic
- 1 tsp. granulated onion
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 1/2 tsp. ancho chili powder
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
- 3 tbsp. fresh lime juice (1-2 limes)
- 1/2 tsp. kosher salt
- 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 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.
In addition to the mango slaw, I like serving tacos with pickled radishes and extra limes for squeezing on top.
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Serving Size:2 tacos
Amount Per Serving: Calories: 574Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 114mgSodium: 689mgCarbohydrates: 57gFiber: 9gSugar: 28gProtein: 58g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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