Photo of Fish tacos with mango salsa by WW

Fish tacos with mango salsa

Points® value
Total Time
26 min
10 min
6 min
These flavourful fish tacos get bonus points for authenticity thanks to their bright slaw topping. This recipe calls for a fruity sweet-meets-savoury mango salsa paired with the earthy, cumin-scented fish, but you could also serve these with a salsa verde, or a mix of the two. Chipotle chili powder will infuse the fish with a slightly smoky spice. Chipotles are ripened jalapeños that have been smoked and dried. Serve with sliced avocado and fresh jalapeños on the side. Corn or rice would make the perfect side dish and both are great to have on hand to roll up, burrito style, with any leftovers - slaw, fish, or both.


Ground cumin

1 tsp(s)

Table salt

¾ tsp(s)

Chipotle chili powder

¼ tsp(s), or regular chili powder

Uncooked tilapia fillet

1 pound(s), or catfish fillets

Canola oil

2 tsp(s)

Plain lowfat yogurt

½ cup(s)


2 tbsp(s), chopped fresh

Light mayonnaise

1 tbsp(s)

Fresh lime juice

1 tbsp(s)

Packaged coleslaw mix (shredded cabbage and carrots)

2 cup(s), or just shredded cabbage, lightly packed

Corn tortilla

8 medium, warmed

Mango salsa

8 tbsp(s), or other salsa


  1. Mix together cumin, ½ teaspoon of salt, and the chile powder in cup; sprinkle over fish.
  2. Heat oil in large heavy nonstick skillet over medium-high heat. Add fish and cook until just opaque in center, about 3 minutes per side. Transfer fish to plate and let cool slightly. With fork, flake fish into big chunks.
  3. To make slaw, stir together yogurt, cilantro, mayonnaise, lime juice, and remaining ¼ teaspoon salt in medium bowl. Add cabbage and toss until mixed well.
  4. Place about ¼ cup slaw on one half of each tortilla. Top with fish and 1 tablespoon salsa. Fold tortillas over to enclose filling.
  5. Per serving: 2 tacos