May calls for dinners that feel vibrant and fun, and these fish tacos deliver exactly that. Crispy pan-seared fish meets a bright mango-ginger slaw with Asian flavors that wake up your palate.

Tender white fish gets a quick sear with soy and ginger, then tucks into warm tortillas with crunchy slaw and a creamy sesame-lime drizzle. Fresh cilantro and a squeeze of lime tie everything together. It's a fusion dish that feels familiar but exciting, perfect for casual gatherings or weeknight dinners that need a little something special.

Paired with our 2021 Bunchie's Bubbles – Sparkling Riesling, these Asian-style fish tacos with mango-ginger slaw and sesame-lime crema come alive. The wine's off-dry sweetness balances the ginger heat beautifully, while its lively apple aromas complement the sweet mango. The bubbles cut through the creamy sauce and refresh the palate between bites, and the wine's bright acidity keeps everything feeling light. This is a perfect sparkling Riesling food pairing that shows exactly what wine pairs with fish tacos when you want adventure and balance.

Fresh, playful, and absolutely delicious.

The Stoney Wines Family 🍷

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Pairing: 2021 Bunchie's Bubbles - Sparkling Riesling

Why This Pairing Works: When exploring Riesling with Asian food, off-dry sparklers are a natural choice. This sparkling wine with tacos brings gentle sweetness that tames heat and spice, while bright acidity complements tropical fruit and cuts through rich sauces. The bubbles make every bite feel like a celebration.

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Asian-Style Fish Tacos with Mango-Ginger Slaw & Sesame-Lime Crema

Active Time: 30 minutes
Total Time: 30 minutes
Servings: 4 (3 tacos each)

Ingredients:

Fish

• 1½ lbs white fish fillets (cod, mahi-mahi, or tilapia), cut into strips
• 2 Tbs soy sauce
• 1 Tbs fresh ginger, grated
• 1 Tbs sesame oil
• 1 Tbs vegetable oil
• Salt and pepper

Mango-Ginger Slaw

• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 ripe mango, julienned
• 2 spring onions, thinly sliced
• ½ cup fresh cilantro, chopped
• 2 Tbs rice vinegar
• 1 Tbs fresh ginger, grated
• 1 Tbs honey
• 1 tsp sesame oil
• Pinch of red pepper flakes
• Salt

Sesame-Lime Crema

• ½ cup sour cream or Greek yogurt
• 2 Tbs mayonnaise
• Juice of 1 lime
• 1 tsp sesame oil
• 1 tsp soy sauce
• Salt and pepper

Assembly

• 12 small flour or corn tortillas, warmed
• Sesame seeds (white or black)
• Fresh cilantro
• Lime wedges
• Sliced jalapeños (optional)

Instructions:

Step 1: Make the Slaw

• In a large bowl, combine green cabbage, red cabbage, mango, spring onions, and cilantro. In a small bowl, whisk together rice vinegar, ginger, honey, sesame oil, red pepper flakes, and salt. Pour over slaw and toss well. Let sit while you prepare the fish.

Step 2: Make the Sesame-Lime Crema

• In a small bowl, whisk together sour cream, mayonnaise, lime juice, sesame oil, soy sauce, salt, and pepper. Taste and adjust seasoning. Set aside.

Step 3: Season the Fish

• Pat fish dry and cut into 3-inch strips. In a bowl, toss fish with soy sauce, ginger, and sesame oil. Season with salt and pepper.

Step 4: Cook the Fish

• Heat vegetable oil in a large nonstick skillet over medium-high heat. Add fish in a single layer (work in batches if needed) and cook 2–3 minutes per side until golden and cooked through. Fish should flake easily with a fork.

Step 5: Warm the Tortillas

• Warm tortillas in a dry skillet, wrapped in foil in the oven, or directly over a gas flame for char marks.

Step 6: Assemble the Tacos

• Place fish pieces in each tortilla. Top with mango-ginger slaw and drizzle with sesame-lime crema. Garnish with sesame seeds, fresh cilantro, and jalapeños if using. Serve with lime wedges.

Chef Tips:

• Fish choice: Firm white fish works best. Avoid delicate fish like sole that might fall apart.
• Crispy alternative: Coat fish in panko breadcrumbs before pan-frying for extra crunch.
• Make ahead: Slaw and crema can be made 4 hours ahead and refrigerated. Fish is best cooked fresh.
• Spice level: Add sriracha or chili crisp to the crema for extra heat.

Suggested Pairings:

• Black beans with lime and cilantro
• Sesame-roasted edamame
• Coconut rice

Here's to crispy fish, sweet mango, and bubbles that make fusion tacos feel like a party. 🥭🌮🍷

What's your favorite taco filling? Tell us below!