Fish tacos with coleslaw, chayote and quick noodle salad recipe - ReCiPes
Stock Foto Fish tacos with coleslaw, chayote and quick noodle salad

To prepare these tacos, pieces of white fish are fried in spices traditional for Mexican cuisine and served on small tortillas with cabbage salad. In addition to shredded cabbage, smashed dry instant noodles and chayot are added to the salad, and it turns out to be especially crispy, pleasantly contrasting with tender fish. Chayote is a Mexican cucumber that can be replaced with fresh zucchini or zucchini. Slices of ripe mango give an unusual flavor to the salad and dressing made of honey, lime juice and vegetable oil is a great addition to fish.


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Time: 35 minutes
Complexity: easy
Servings: 4

Recipes use volumetric containers with the volume:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:


  • 450 gr filet mahi-mahi or other dense white fish without skin, cut into pieces of 2.5 cm.
  • 2 tsp chili powder
  • 1 tsp ground zira
  • Zest and lime juice 1
  • 1/4 Art. vegetable oil
  • 8 small wheat tortillas toasted
  • 1 diced avocado
  • 0.5 tbsp. cilantro


  • 1 pack (85 gr.) Instant noodles (no seasoning bags needed)
  • 2 tbsp. Shredded Cabbage Or Cole Slow Mix
  • 1 small chayote, peeled and cut into strips
  • 3 feathers of green onion, finely chopped
  • 0.5 tbsp. frozen peeled edamame beans, defrost
  • 0.5 tbsp. diced mango
  • 0.5 tbsp. thinly chopped radishes
  • 2 lime juice
  • 1 tbsp. l honey
  • 1/4 Art. vegetable oil

Recipes with similar ingredients: mahi mahi, noodles, white cabbage, Mexican cucumber, radish, mango, Avocado, tortilla, chili seasoning, cumin, lime juice, edamame beans, cilantro

Recipe preparation:

  1. Combine the pieces of fish in a large bowl with chili powder, zira, zest and lime juice, 2 tbsp. l vegetable oil, 0.5 tsp salt and a little freshly ground black pepper. Leave to marinate at room temperature for 15 minutes while cooking cabbage.
  2. Salad:

    Crumble the noodles into a large bowl. Add cabbage, chayot, chives, edamame, mango and radish and mix. Whisk lime juice with honey in a small bowl, 1 tsp. salt and freshly ground black pepper to taste. Whisk with a whisk, stir in vegetable oil and pour the cabbage salad with dressing. Mix well.

  3. Fish:

    Heat a large non-stick pan over medium-high heat. Add the remaining 2 tbsp. l vegetable oil, then add fish and fry, mixing 1-2 times, until it is browned, 3-4 minutes. Serve the fish hot on tortillas, supplementing each serving with salad, avocado and cilantro. Put the remaining cabbage salad on the table.


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