Fish Taco Recipe Bowl With Peach Slaw

Hello fresh Summer recipes! This Fish Taco Recipe is not your average black fish in tortilla wraps, it’s much more than that! It’s succulent, delicious and so refreshing with a peach slaw you’ll devour!

Fish recipes are one of the easiest and quickest dinners to make on busy summer days. Fish taco recipes are also probably one of the freshest, most vibrant looking meals you can have! So keep reading this recipe and make sure you make it 🙂

This Fish Taco Recipe

Today’s recipe is unique in the sense that there’s no tortilla wraps, and I love that! Not that I have anything against wraps, but having nice corn chips like this is ten times better!

It’s probably more of a Fish Taco bowl, Fish Taco dinner plate, Fish Taco Nachos, you name it!

For today, I’ve seared my fish because it’s been pouring rain for a few days and I couldn’t grill. Oh well. However I would urge you 100 million percent to grill whenever you get a chance!

Fish Taco Slaw

When it comes to the slaw, I prefer a lighter fresher and ultra crunchy slaw! So no heavy mayo here, no finely shredded mushy like slaw. Here’s how I make it.

First of all, I reach for a pre-shredded Brussel Sprout or Broccoli slaw mix (or I shred my own). Then I add whole corn kernels and sliced peaches or nectarines. Nectarines are probably better because they’re crunchier.

Another thing I add to the fish taco slaw to up the flavor is a combo of fresh chopped cilantro, scallions and jalapeños.

Now let’s talk dressing. Dressing up the taco slaw is best with a combo of vinegar, honey, a touch of mustard and olive oil. If you really absolutely CRAVE a creamy dressing, then I would go for a tablespoon of Greek yogurt or sour cream rather than mayo.

Tilapia Fish Tacos

I’ve opted for tilapia fish today for my recipe. Any type of white thick fish fillet would work. Even salmon would work, or shrimp! So pick your favorite and go for it, or pick what you’ve got in your freezer like I did!

Seasoning the fish is the best part, no marinades needed. Just a seasoning of  chilli powder, oregano and garlic powder, plus salt and pepper. And they’re ready to grill or sear with a touch of olive oil in both cases.

How to Make Fish Tacos

Season the fish, and grill or pan fry. Then make your slaw. Now simply assemble the plate with some blue corn chips. And dinner is ready!

Tips for Fish Taco Recipe

Pick any type of thick fish fillet or shrimp, and choose either to grill or roast or pan sear.

You can substitute any type of fruit for the coleslaw, so apples, pears etc would work. Always pick hard fruits and not soft ones.

If you’re serving this fish taco recipe for a crowd, you can plate a huge platter of the fish tacos. Have the fish on one side, the slaw on the other and the chips scattered too. This is great so everyone can help themselves and serve their own plates.

Make these Fish Tacos and ENJOY 🙂

More YUMMY Fish Recipes

30 Mins Mexican Tilapia Fish Dinner, Quick Zesty Herb Tilapia and Baked Fish With Dill Cherry Salsa And Lemon Cauliflower Rice, Pesto Pistachio Fish Fillet 🙂 All worth making, I promise!!!

5 from 8 votes

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Fish Taco Recipe Bowl With Peach Slaw

Hello fresh Summer recipes! This Fish Taco Recipe is not your average black fish in tortilla wraps, it's much more than that! It's succulent, delicious and so refreshing with a peach slaw you'll devour!

Course dinner, Main Course, Main Dish

Cuisine Mexican

Keyword best fish tacos recipe, Fish Taco recipe, tilpia fish tacos

Prep Time 5 minutes

Cook Time 15 minutes

Servings 4 servings

Calories 675 kcal

Author Mahy

Ingredients

Fish

• 6 fillets Tilapia fillets loins
• 2 teaspoons chilli powder
• 1 teaspoon garlic powder
• 1 tablespoon oregano
• 11/2 teaspoon salt
• 1 teaspoon black pepper

Taco Slaw

• 2 cups broccoli slaw or Brussel Sprouts slaw
• 3/4 cup corn kernels
• 1 nectarine thinly sliced
• 1 scallion sliced
• 2 tablespoon cilantro chopped
• 1 jalapeno sliced (more or less to taste)
• 3 tablespoons apple cider vinegar Any type of vinegar
• 1 teaspoon mustard
• 1 tablespoon honey
• 1/4 teaspoon salt
• 2 tbs olive oil

Plating

• 2 cups Black Corn Chips

Instructions

1. Season the fish with all the spices and a tablespoon of olive oil.

   Plan on grilling, pan searing or roasting the fish. Overall depending on the size of the fish fillets, they should cook between 8-14 minutes, flipping halfway if grilling or pan searing.

   Prepare the slaw in the meantime, mix all ingredients and toss well.

   Assemble the fish tacos by arranging some fish, some slaw and corn chips. Enjoy 🙂

Recipe Notes

Pick any type of thick fish fillet or shrimp, and choose either to grill or roast or pan sear.

You can substitute any type of fruit for the coleslaw, so apples, pears etc would work. Always pick hard fruits and not soft ones.

If you're serving this for a crowd, you can plate a huge platter of the fish tacos. Have the fish on one side, the slaw on the other and the chips scattered too. This is great so everyone can help themselves and serve their own plates.

Nutrition Facts

Fish Taco Recipe Bowl With Peach Slaw

Amount Per Serving

Calories 675 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 4g25%

Cholesterol 128mg43%

Sodium 3823mg166%

Potassium 1235mg35%

Carbohydrates 57g19%

Fiber 5g21%

Sugar 9g10%

Protein 59g118%

Vitamin A 755IU15%

Vitamin C 59.8mg72%

Calcium 176mg18%

Iron 4.2mg23%

* Percent Daily Values are based on a 2000 calorie diet.

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