Craving something fresh, flavourful, and easy to pull together? These Chipotle Fish Tacos with Mango Slaw are the perfect answer. Crispy (or baked!) fish tucked into warm corn tortillas, topped with a creamy, smoky chipotle sauce and a vibrant mango slaw that’s equal parts sweet, tangy, and refreshing. It’s a simple weeknight dinner that feels like a mini tropical getaway—no fancy ingredients or fish-cooking skills required. Whether you’re feeding the family or spicing up taco night, this recipe brings big flavour with minimal effort.
This recipe was inspired by one of those summer evenings that sticks with you—the kind with good friends, mountain views, and a patio table full of tacos and cocktails. We were visiting friends in an idyllic little town in the Kootenays, and the fish tacos we had that night were unreal. Now, I’m no seafood chef, but I knew I could recreate the vibe at home with a little shortcut: storebought breaded fish! I added fresh homemade tortillas, and a slaw and chipotle sauce that hit all the right notes. And honestly? It totally worked.
Why These Chipotle Fish Tacos with Mango Slaw are a smart choice
Fish is a rockstar when it comes to nutrition—its one of the best sources of omega-3s ( EPA and DHA), which support everything from brain health and mood to glowing skin and sharp vision. While you can get some omega-3s (ALA version) from plant sources like flax or chia, your body only converts a small amount into the kinds (ie: EPA and DHA) your brain really loves—so its worth making fish a regular part of your week. (Think: 2+ times a week if you can!)
And lets talk sauce for a second—this one is creamy and satisfying, but I lightened it up just a touch by swapping half the mayo for Greek yogurt. You still get that rich texture, but with a little bonus protein snuck in.
Want to make this a balanced meal? Pile that mango slaw high! Filling half your plate with fruits and veggies is one of the easiest ways to meet your daily needs—and this sweet, zesty slaw makes it feel effortless.
Recipe Shortcuts
FISH: if you have a good recipe for baked or breaded fish, go ahead and use it! Otherwise, sub in frozen breaded fish. My family’s current fave are the High Liner English Style Battered Cod. I buy them in a bulk bag at Costco, but I believe they’re available in most grocery stores.
SLAW: sub in pre-made coleslaw mix instead of chopping your own cabbage!
TORTILLAS: I really enjoy making fresh corn tortillas using this recipe from Isabel Eats, but you can buy corn tortillas at the store. Just warm them up before serving to soften them so that they don’t break when folded.
Easy Chipotle Fish Tacos with Mango Slaw
Ingredients
Other Ingredients
- 4 fillets of fish, cut into finger size strips breaded or non
- 8 corn tortillas
Chipotle Sauce
- ¼ cup mayo
- ¼ cup plain Greek yogurt
- 2 chipotle peppers in adobo sauce
Mango Slaw
- 14 oz 398g coleslaw mix (about 4 cups)
- ½ large mango or 1 small cut into small, thin slices
- ¼ cup chopped fresh cilantro
- 2 tbsp lime juice or the juice from 1 lime
- ½ tsp salt
Instructions
- Cook your fish and make your tortillas (if you're going the DIY route!)
- Stir together the ingredients for the chipotle sauce.
- Toss together the ingredients for the mango slaw.
- To make a taco, spread some chipotle sauce on a tortilla, add a slice of fish, and some slaw. Fold and eat!
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