Califonia Bountiful
Main Dish

Fish tacos with avocado and mango slaw

Take this Mexican mainstay to the next level, thanks to Chef Ben Mattman! He adds fresh produce and a chipotle crema to the classic fish taco recipe to create a light, yet zesty meal.

Executive Chef Ben Mattman
JW Marriott, San Francisco

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Fish tacos
4 tbsp. olive oil  
1 tsp. chopped garlic
1/2 tsp. ground cumin
1/2 tsp. chili
Juice of 1/2 lime
Salt and pepper, to taste
12 (2-oz.) strips fresh white fish fillet (mahi mahi, halibut or California white sea bass)
Corn tortillas
1 avocado, sliced

Mango slaw
1/4 head green cabbage, finely shaved
1/2 mango, sliced and then julienned
1/4 red onion, julienned
Chopped cilantro, to taste
Juice of 1 lime
Salt and pepper, to taste

Chipotle crema
1 cup crema or sour cream
Juice of 1/2 lime
1 chipotle pepper adobo, chopped
Pinch chopped cilantro


For fish: Combine olive oil, garlic, cumin, chili and lime juice. Marinate fish in this mixture for 10 minutes.  

For slaw: While fish is marinating, combine all ingredients and set aside.

For chipotle crema: Combine all ingredients and set aside.

To serve: After fish has marinated, season with salt and pepper. Pan sear or grill until the meat flakes easily with a fork and appears opaque throughout. If any part of the meat is still glossy and partially translucent, it's not done.

Warm tortillas. Assemble tacos with fish, mango slaw and avocados, and drizzle with chipotle crema. Serve with your favorite hot sauce or salsa and enjoy!

Serves 4

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