Happy Cinco de Mayo, friends! Break out the chips and salsa—today is the perfect excuse to enjoy Mexican food!
Mexican cuisine ranks among my favorites, closely tied with Middle Eastern flavors from my heritage. The way bold ingredients come together is irresistible. Today I’m sharing my Maui Fish Tacos, a colorful Hawaiian-Mexican fusion featuring sweet mango guacamole, a spicy coconut milk slaw, and coconut-marinated white fish. These tacos capture bright, balanced flavors and are seriously delicious.
These fish tacos take me back to Maui. The island’s serene beaches, vibrant rainbows, and stunning views made it one of the best trips of my life. One standout memory is the unforgettable fish tacos we found at a little spot called Coconut’s Fish Cafe. It’s unassuming—located in a shopping center—but the food is exceptional. The restaurant’s famous fish tacos are gluten-free and loaded with multiple ingredients. Mark and I savored every bite and tried to guess the components as we ate.
What I’m sharing here is my Paleo-inspired take on that Maui classic. The original used corn tortillas, but I opted for romaine lettuce leaves to keep the tacos light—feel free to use tortillas if you prefer. I also left out cheese to keep it dairy-light.
The tacos are built from three components: fish, slaw, and mango guacamole. The fish cooks fast, but start by marinating it so it absorbs flavor. I used wild-caught haddock, but cod or another firm white fish works well. I cut the fillets into large chunks, but you can leave fillets whole and slice after cooking. Whisk coconut milk with cumin, chili powder, garlic powder, lime juice, salt, and pepper, add the fish, cover, and refrigerate at least 30 minutes (you can marinate longer if desired).
While the fish marinates, make the mango guacamole. It’s simple and bright—an essential part of these tacos. After that, prepare the spicy coconut milk slaw. I use a prepackaged slaw mix that includes purple cabbage for color, but shredded cabbage and carrots work just as well. Combine the slaw with diced red onion, chopped pepper, coconut milk, mayonnaise, sriracha, lime juice, salt, and pepper, then mix and set aside.
To cook the fish, heat a large skillet over medium-high and melt coconut oil. Remove fish from the marinade with a slotted spoon and sauté in batches so pieces brown evenly. Cook about 3–4 minutes per side until the fish flakes easily. Turn off the heat and set the skillet aside for assembly.
Assemble the tacos with large romaine leaves, piling fish in the center, topping with the coconut milk slaw, and finishing with a generous scoop of mango guacamole. A drizzle of sriracha adds the perfect spicy kick. These tacos are fresh, colorful, and satisfying—great for a casual dinner or a festive celebration.
Enjoy these Maui Fish Tacos and celebrate Cinco de Mayo—and if you’re celebrating Mother’s Day this weekend, treat your mom to something special. A simple dessert or these vibrant tacos would make a memorable meal.
- Marinated Fish:
- 2 lbs. wild-caught white fish, cut into chunks
- 1 cup light coconut milk
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 lime, juiced
- sea salt and pepper
- 2 tablespoons coconut oil
- 1 batch of Easy Mango Guacamole
- Spicy Coconut Milk Slaw:
- 1 package cole slaw mix (about 3–4 cups)
- 1/2 red onion, diced
- 1 pepper, chopped
- 1/3 cup light coconut milk
- 1/4 cup mayonnaise
- 2 teaspoons sriracha
- sea salt and pepper to taste
- Romaine lettuce leaves and extra sriracha to serve
- Combine coconut milk, spices, lime juice, salt, and pepper. Add fish, cover, and refrigerate at least 30 minutes.
- Remove fish from marinade with a slotted spoon and sauté in hot coconut oil until cooked through and flaky, about 3–4 minutes per side.
- Prepare the mango guacamole and set aside.
- Mix slaw ingredients in a large bowl.
- Assemble tacos on romaine leaves: fish, slaw, guacamole, and a drizzle of sriracha.
