Frozen Fish Tacos with Mango Habanero Slaw
Beer-battered frozen fish fillets, air-fried or oven-crisped per package, tucked into warm flour tortillas with a sweet-heat mango habanero slaw and chipotle crema. The frozen fish taco that doesn't apologize for being a frozen fish taco. Twenty minutes.
Ingredients
Meat & Protein
- 12 oz frozen beer-battered fish fillets one standard box — Gorton's Beer Battered or Trader Joe's Beer Battered Halibut recommended. Cook per package directions in air fryer or oven.
Produce
- 1.5 cups store-bought mango chunks fresh from the produce section or refrigerated — diced into small pieces
- 2 cups coleslaw mix store-bought bag
- 0.5 habanero pepper seeds removed, finely minced — use gloves. Substitute 1 jalapeño for milder heat.
- 0.25 red onion thinly sliced
- 2 tbsp fresh cilantro roughly chopped
- 1 lime cut into wedges
Dairy
- 0.25 cup sour cream for the chipotle crema
Pantry & Canned Goods
- 8 flour tortillas small, or hard taco shells
- 1 tbsp chipotle peppers in adobo sauce finely minced — 1 pepper from the can
- 2 tbsp mayonnaise Hellmanns or Dukes recommended
- 1 tbsp honey for the slaw
Seasonings & Spices
- 0.25 tsp kosher salt
- 0.25 tsp black pepper
Instructions
- Cook the frozen fish fillets according to package directions in the air fryer or oven. Air fryer is recommended — 400°F for 10 to 12 minutes produces the crispiest result with no preheating required.
- While the fish cooks, make the chipotle crema: stir together the sour cream, mayonnaise, and minced chipotle pepper in a small bowl until smooth. Taste and adjust heat. Set aside.
- Make the mango habanero slaw: combine the coleslaw mix, diced mango, minced habanero, red onion, and cilantro in a large bowl. Drizzle with honey and squeeze half a lime over everything. Season with salt and pepper. Toss well and taste — adjust lime and honey to balance sweet and acidic. Set aside in the fridge until the fish is ready.
- Warm the tortillas directly over a gas burner for 15 seconds per side, or in a dry skillet over medium heat. Keep warm wrapped in a clean kitchen towel.
- When the fish is done, break or cut each fillet into 2 to 3 pieces. Build each taco: a drizzle of chipotle crema on the tortilla, a piece of fish, a generous spoonful of mango habanero slaw. Serve immediately with lime wedges.
Notes
Habanero heat warning: habaneros are significantly hotter than jalapeños. Remove all seeds and membranes and mince finely. The heat mellows considerably when mixed into the slaw with the sweet mango and honey. If cooking for anyone with low heat tolerance, substitute 1 jalapeño — the flavor is still excellent.
Use gloves or wash hands immediately and thoroughly after handling habanero. Do not touch your eyes.
The mango habanero slaw can be made up to 2 hours ahead and refrigerated. The flavors deepen and the heat from the habanero mellows slightly. Do not make it more than 2 hours ahead — the coleslaw softens.
Air fryer vs. oven: the air fryer produces significantly crispier fish in less time with no preheating. If using an oven, preheat to 425°F and cook per package directions — usually 15 to 18 minutes. Either works.
This recipe is tagged No Cook because the fish package does the cooking — the only active preparation is the slaw and crema assembly, both of which require zero heat.
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