Table for Two: Tropical Fish Tacos

The hubby has been having a rough week at work.  So, this evening, I tried, best I could, to whisk him away to the Riviera Maya for dinner.  I played some relaxing tunes, poured him a cold cerveza, and for dinner, I pulled together some tropical tilipia tacos. 

  • 1 tilipia fillet per person
  • 1 lime
  • 2 tablespoons of vegetable oil
  • Old Bay seasoning (or blackening seasoning)
  • White corn tortillas
  • 1 green mango
  • 1 avocado
  • 1 bag of cole slaw mix (cabbage, carrots, red cabbage)
  • l large can of crushed pineapple, drained of juice
  • 1/2 cup of mayo
  • 1 jalapeno diced small
For the slaw:
Mix cabbage with drained pineapple, mayo and jalapeno.  Salt and pepper to taste. Chill.

For the fish:
Heat vegetable oil in a sauté pan. Coat fish with Old Bay seasoning, salt, pepper, and lime juice.  Cook until flaky.
Cut mango into  thin strips.  Prepare avocado in slices. 

Warm tortillas in a 350 degree oven for 3-5 minutes.

Fill 2 tortillas (back to back) with fish, pineapple slaw, mango and avocado. Serve with black beans.


  1. Dinner looks yummy, Pink Frenchie! Love the touch of mango.

  2. You are such a talented photographer!


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