Bahamas-Style Fish Tacos With Mango Slaw
Fresh, crispy white fish wrapped in warm tortillas and topped with a sweet-spicy mango slaw and creamy sauce—these tacos are pure island flavor, inspired by a post-dive feast in Exuma.
Equipment
- Mixing bowls
- Shallow dishes for dredging
- Frying pan or cast iron skillet
- Tongs
- Paper towels
- Cutting board and knife
- Whisk
Ingredients
For the Fish:
- 1 lb white fish fillets mahi-mahi, snapper, or similar
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 eggs beaten
- 1/4 cup milk
- Vegetable oil for frying
For the Mango Slaw:
- 1 cup shredded red cabbage
- 1/2 cup shredded green cabbage
- 1 ripe mango julienned
- 1/4 cup red onion thinly sliced
- 1 tbsp fresh lime juice
- 1 tbsp olive oil
- Salt and pepper to taste
- For the Sauce:
- 1/4 cup mayonnaise
- 2 tbsp Greek yogurt
- 1 tbsp lime juice
- 1 tsp hot sauce or to taste
- 1 tsp honey
For Serving:
- 8 small corn tortillas warmed
- Fresh cilantro chopped
- Lime wedges
Instructions
Make the Mango Slaw
- In a mixing bowl, toss together red cabbage, green cabbage, mango, and red onion. Add lime juice, olive oil, salt, and pepper. Mix gently and chill.
Set Up the Breading Station
- In one shallow dish, beat eggs with milk. In another, mix flour, cornmeal, paprika, garlic powder, cayenne, salt, and black pepper.
Bread the Fish
- Pat fish dry and cut into strips. Dip each piece in egg wash, then dredge in flour mixture. Press gently to coat.
Fry the Fish
- Heat oil in skillet over medium-high. Fry fish for 2–3 minutes per side until golden. Drain on paper towels.
Make the Sauce
- Whisk mayo, Greek yogurt, lime juice, hot sauce, and honey in a small bowl until smooth. Adjust spice to taste.
Assemble Tacos
- Warm tortillas, then fill with crispy fish, mango slaw, sauce, and cilantro. Serve with lime wedges.
Notes
Add a splash of Kalik beer to the egg wash for extra crunch.
Use grilled fish for a lighter, no-fry version.
The sauce and slaw can be prepped up to a day ahead.