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Fish tacos with avocado and mango slaw

Recipe by:Executive Chef Ben Mattman
JW Marriott, San Francisco


  • Fish tacos
    4 tbsp. olive oil  
    1 tsp. chopped garlic
    1/2 tsp. ground cumin
    1/2 tsp. chili
    Juice of 1/2 lime
    Salt and pepper, to taste
    12 (2-oz.) strips fresh white fish fillet (mahi mahi, halibut or California white sea bass)
    Corn tortillas
  • 1 avocado, sliced
  • Mango slaw
    1/4 head green cabbage, finely shaved
    1/2 mango, sliced and then julienned
    1/4 red onion, julienned
    Chopped cilantro, to taste
    Juice of 1 lime
    Salt and pepper, to taste
  • Chipotle crema
    1 cup crema or sour cream
    Juice of 1/2 lime
    1 chipotle pepper adobo, chopped
    Pinch chopped cilantro


For fish: Combine olive oil, garlic, cumin, chili and lime juice. Marinate fish in this mixture for 10 minutes.  

For slaw: While fish is marinating, combine all ingredients and set aside.

For chipotle crema: Combine all ingredients and set aside.

To serve: After fish has marinated, season with salt and pepper. Pan sear or grill until the meat flakes easily with a fork and appears opaque throughout. If any part of the meat is still glossy and partially translucent, it's not done.

Warm tortillas. Assemble tacos with fish, mango slaw and avocados, and drizzle with chipotle crema. Serve with your favorite hot sauce or salsa and enjoy!

Serves 4

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