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Tropical Fish Tacos

Tropical Fish Tacos

with Mango Cabbage Slaw and Chipotle Crema

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There’s an unexpected but quite delightful surprise hidden in these tacos: slivers of golden, nectar-sweet mango. The fruit is tucked into a crisp and tangy red cabbage slaw, providing a dazzling contrast to the spice-rubbed warmth of the tilapia and chipotle smoke in the sour cream drizzle. And even better, all that goodness comes together in a flash: you can have these tacos on the table in just 20 minutes.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit


4 ounce

Shredded Red Cabbage

1 tablespoon

Southwest Spice Blend

11 ounce



4 tablespoon

Sour Cream


1 teaspoon

Chipotle Powder

6 unit

Flour Tortillas

(ContainsWheat, Soy)

¼ ounce


Not included in your delivery

2 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2259 kJ
Calories540 kcal
Fat19 g
Saturated Fat8 g
Carbohydrate61 g
Sugar18 g
Dietary Fiber5 g
Protein36 g
Cholesterol95 mg
Sodium610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Peel mango, then remove flesh from pit; discard pit. Cut into thin slices, then cut slices into skinny matchsticks. Halve lime.


Place mango, cabbage, and a squeeze of lime juice in a medium bowl. Season with salt and pepper. Toss to combine, then set aside.


Set aside ½ tsp Southwest spice in a small bowl. Season tilapia all over with salt, pepper, and remaining Southwest spice. Sprinkle with a drizzle of olive oil. Rub seasonings into fish until moistened.


Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add tilapia and cook until opaque and flaky, 3-4 minutes per side.


Meanwhile, add sour cream and a pinch of chipotle powder to bowl with reserved Southwest seasoning. Season with salt, pepper, and more chipotle powder (to taste). Stir in water 1 tsp at a time until mixture is a drizzly consistency.


Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. Break up tilapia into bite-sized pieces and divide between tortillas. Top with slaw (you may not use all). Tear cilantro leaves from stems and scatter over. Drizzle with crema. Serve with any remaining slaw on the side.