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–+ servings
Fish tacos on blue plate.
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5 from 4 votes

Corvina tacos with mango slaw

Warm corn tortillas filled with flaky fish and a crunchy mango slaw make these corvina tacos a dinnertime hit.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Seafood
Cuisine: American
Servings: 4 servings
Calories: 574kcal
Author: Cheryl Bennett

Ingredients

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

Tortilla

  • 8 corn tortillas for single layer or 16 if you like to double them

Instructions

  • 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.

Notes

In addition to the mango slaw, I like serving tacos with pickled radishes and extra limes for squeezing on top.

Nutrition

Serving: 2tacos | Calories: 574kcal | Carbohydrates: 58g | Protein: 58g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Cholesterol: 114mg | Sodium: 690mg | Fiber: 9g | Sugar: 28g