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Home > Recipes > Fish Taco Recipes > Corvina tacos with mango slaw


For the Corvina fish

  • 1 1/2 lbs. corvina fish, cut into 4 ounce pieces
  • 2 tbsp. canola or light olive oil
  • 1 1/2 tsp. granulated garlic
  • 1 tsp. granulated onion
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 1/2 tsp. ancho chili powder

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
  • 3 tbsp. fresh lime juice (1-2 limes)
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 1/4 jalapeño pepper, diced very small, optional


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


  1. Preheat oven to 375°F / 190°C / Gas mark 5.
  2. In a small bowl, mix the oil and spices for the corvina fish together and set aside.
  3. Place the portions of corvina on a parchment paper-lined baking sheet, then spread the spice paste on top of the fish.
  4. Bake for 14 minutes.
  5. 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.
  6. Heat corn tortillas in a hot, dry pan (or on the grill), then wrap in a clean dish towel to keep them warm.
  7. Remove corvina from oven and let cool slightly. Break fish apart into large pieces and place inside of warm tortilla.
  8. Top with a generous amount of mango slaw and serve.
Recipe courtesy of Pook's Pantry