Try Coconut-Lime Fish Tacos for Cinco de Mayo!

A fan of fish tacos or looking for something new for Cinco de Mayo, try these Coconut-Lime Fish Tacos paired with Tassel Ridge Sweet Roxie Red®. The cherry and citrus on the nose and sweet cherry and candied fruits on the palate make Sweet Roxie Red a perfect pair with the spices and tropical flavors in these Coconut-Lime Fish Tacos.


  • 3 Tbsp fresh lime juice
  • 3 Tbsp honey
  • 1 Tbsp ground cumin
  • 2 tsp ground coriander
  • ¾ tsp salt
  • ¼ tsp chili powder
  • lbs mild white fish, like cod or tilapia, cut into 3-inch pieces
  • 2 mangos, peeled, cored, and diced
  • cups diced pineapple
  • ¼ cup finely chopped red onion
  • cups finely shredded cabbage
  • ½ cup finely julienned jicama
  • ½ cup sweetened flaked coconut
  • ¼ cup roughly chopped cilantro
  • ¼ cup coconut oil
  • 8 6-inch corn tortillas, warmed


  1. Combine lime juice, honey, cumin, coriander, salt, and chili powder in medium bowl. Place in zip bag. Add fish. Marinate for about 15 minutes. Remove fish from marinade. Set aside. Pour marinade into saucepan. Bring to a boil over medium heat. Boil for about 1 minute. Remove from heat. Cool completely. Combine mangos, pineapple, red onion, cabbage, jicama, coconut, cilantro, and marinade in medium bowl. Set aside. Meanwhile, heat 1 tablespoon oil in large skillet. Place a quarter of fish in skillet. Cook about 4 minutes. Turn and cook about 3 minutes (or until internal temperature reaches 145°F). Remove from skillet. Repeat with remaining fish. Fill tortillas with fish and mango-pineapple slaw. Serves 4 (2 tacos/serving).

Recipe Notes

Wine Recommendation—Tassel Ridge Sweet Roxie Red®

Sweet Roxie Red is a refreshing, semi-sweet, fruity red wine with cherry and citrus on the nose and sweet cherry and candied fruits on the palate. Made from a blend of Marquette grapes grown in our Mahaska County, Iowa, vineyards and Muscat grapes, Sweet Roxie Red is a great sipping wine or pair it with spicy Asian and Mexican foods. Serve chilled.