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5 from 2 votes

Fish Tacos with Jalapeno Mango Slaw

Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Servings: 4


  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons McCormick® Gourmet Collection Jalapeño Peppers Diced
  • 1 tablespoon honey
  • 1/2 teaspoon McCormick® Gourmet Collection Garlic Powder
  • 1/2 teaspoon salt
  • 1 pound Catfish Fillets
  • 1 cup corn meal
  • 3 cups shredded cabbage
  • 1 mango peeled, pitted and cut into 1/4-inch cubes
  • 2 tablespoons chopped red onion
  • 6 flour tortillas 6-inch


  • Mix oil, lime juice, cilantro, jalapeño peppers, honey, garlic powder and salt in small bowl with wire whisk. Reserve 1/4 of the marinade. Pour remaining marinade into large resealable bag. Add catfish; turn to coat well. Refrigerate 15 minutes.
  • Meanwhile, mix cabbage, mango and onion in large bowl. Add reserved marinade; toss to coat. Cover. Refrigerate until ready to serve.
  • Remove catfish from marinade. Discard any remaining marinade. Coat with cornmeal and fry in skillet. Flip when bottom side is golden brown. Remove to plate covered with paper towels.
  • To serve, place 1 fillet on each tortilla. Top with slaw and serve immediately.