Fish Taco Recipe

As soon as the temperatures start to rise, we go in search of recipes for light and refreshing fare that won’t require us to spend much time in the kitchen. This dish by Denver-based artist and blogger Laura Krudener checks all the boxes, thanks to the bright flavors of the fish tacos and the relatively simple prep work required to make them.

Krudener, whose abstract paintings demonstrate a bold vibrancy, documents her passions and interests on Among the Colors, where she blogs about topics ranging from clothing and accessories to recipes to inspiring women. The website is an excellent source of culinary ideas, with recipes including mini frittatas, avocado and mint smoothies, watermelon margaritas, and more. And while Krudener is mindful about using healthy ingredients, her recipes are hardly restrictive. Clearly the artist has an appreciation for good, flavorful food. Here’s how to make her fish tacos with mango guacamole at home:

Fish Tacos with Mango Guacamole

Makes 4 servings


  • 1 pound tilapia
  • 1 tablespoon coconut oil
  • 1 cup red cabbage, finely chopped
  • Coconut flour tortillas*
  • Cilantro for garnish

For the Guacamole:

  • 2 avocados
  • Juice of half a lime
  • 1 mango
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cilantro, finely chopped
  • Salt and pepper to taste

For the Cilantro Cream:

  • 1/2 cup sour cream
  • 1/4 cup cilantro, finely chopped
  • Juice of half a lime
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

For the Chili Rub:

  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Make the guacamole by mashing the avocados with a fork, then adding lime juice. Chop the mango into small cubes and add it to the avocado and lime mixture. Add in onion and cilantro and mix with a fork. Season with salt and pepper to taste. To make the cilantro cream, mix all ingredients with a fork and set aside until time to serve.

Prepare the chili rub for the fish by mixing together the chili, paprika, cumin, garlic powder, salt, and pepper in a small bowl. Heat the coconut oil in a large skillet. Place the fish in the skillet and sprinkle with the rub. Cook the fish over medium heat for approximately 4 minutes, then turn over. Sprinkle the fish with the rub and cook for 4 more minutes or until done. Prepare the tortillas according to the directions on the package. To assemble the tacos, place red cabbage, fish, and guacamole on the tortillas and garnish with cilantro cream.

*Krudener follows a gluten-free, anti-inflammation diet and does not consume corn, so she uses coconut flour tortillas made by Siete for this dish. You can read more about her dietary choices here.

Photograph by Sara Ford for Among the Colors. Used with permission. Laura Krudener is featured in The Scout Guide Denver.