Mango White Balsamic Fish Tacos with Crisp Slaw
Mango White Balsamic Fish Tacos
Description
Tender white fish is seasoned with cumin, smoked paprika, Tuscan Herb Olive Oil, and Persian Lime Olive Oil, then tucked into warm tortillas with a crisp mango cabbage slaw dressed in Mango White Balsamic. The result is fresh, bright, lightly tropical, and easy enough for a weeknight dinner.
Recipe Overview
Servings: 4
Prep Time: 20 minutes
Cook Time: 8–10 minutes
Total Time: 28–30 minutes
Ingredients
1½ pounds halibut, cod, or other firm white fish, cut into large pieces
2 tablespoons Tuscan Herb Fused Olive Oil
1 tablespoon Persian Lime Extra Virgin Olive Oil, for finishing
¾ teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon black pepper
8–12 small corn or flour tortillas
Optional: avocado, lime wedges, or light crema for serving
Mango Slaw:
3 cups thinly shredded green cabbage
½ cup thinly shredded red cabbage
½ cup finely diced fresh mango
¼ cup thinly sliced red onion
¼ cup chopped cilantro
3 tablespoons Mango White Balsamic
1 teaspoon Habanero Infused Olive Oil, optional
¼ teaspoon kosher salt
Instructions
• Pat the fish very dry with paper towels.
• Season the fish with kosher salt, cumin, smoked paprika, and black pepper.
• In a large bowl, combine green cabbage, red cabbage, mango, red onion, cilantro, Mango White Balsamic, Habanero Infused Olive Oil if using, and kosher salt. Toss well and let sit while the fish cooks.
• Heat Tuscan Herb Fused Olive Oil in a large nonstick or cast-iron skillet over medium-high heat.
• Add the fish in a single layer, working in batches if needed so the pieces brown instead of steam.
• Cook 3–4 minutes on the first side, then gently turn and cook 2–3 minutes more, until the fish is opaque and flakes easily.
• Remove the skillet from heat and drizzle the Persian Lime Extra Virgin Olive Oil over the fish for a clean citrus finish.
• Warm the tortillas in a dry skillet or directly over a low flame until pliable.
• Assemble tacos with the fish and mango slaw.
• Serve with avocado, lime wedges, or a light crema if desired.
Chef’s Tip
Use firm white fish such as halibut when you want cleaner pieces in the taco, or cod when you prefer a softer, flakier texture. Add Persian Lime Extra Virgin Olive Oil off heat so its citrus flavor stays bright instead of fading in the pan.
Flavor Variations
• Pineapple White Balsamic gives the slaw a brighter island-style finish.
• Meyer Lemon Extra Virgin Olive Oil creates a softer citrus profile in place of Persian Lime.
• Skip the Habanero Infused Olive Oil for a clean, no-heat version.
• Jalapeño Olive Oil can replace Habanero Infused Olive Oil for a gentler green-chile heat.
• Add avocado or a light crema for a richer taco.
Pairings
Serve with cilantro rice, black beans, grilled corn, avocado salad, cucumber tomato salad, tortilla chips with mango salsa, or a simple side salad. Complements Sauvignon Blanc, Pinot Gris, Mexican lager, sparkling water with lime, or a light margarita.
Build Your Plate
Create a bright coastal taco dinner
These fish tacos are fresh, citrusy, and lightly tropical, so the best plate needs something crisp, something hearty, and a little extra brightness at the table.
Finished Meal
Mango White Balsamic Fish Tacos with mango cabbage slaw, cilantro rice, black beans, grilled corn, and lime wedges.
Protein
Halibut, cod, mahi mahi, rockfish, shrimp, scallops, or grilled chicken
Vegetables & Sides
Mango cabbage slaw, cilantro rice, black beans, grilled corn, avocado salad, cucumber tomato salad, tortilla chips, or mango salsa
Flavor Pairing
Mango White Balsamic with Tuscan Herb Fused Olive Oil and Persian Lime Extra Virgin Olive Oil
Recipe Notes
This recipe is designed to show how Mango White Balsamic works in a savory seafood dish. It sweetens and brightens the slaw without making the tacos sugary. Keep the heat controlled, cook the fish quickly, and finish with Persian Lime Olive Oil off heat for the freshest flavor.
