I do have another Fish Taco recipe on this site - Tilapa Tacos with Chipotle Mayo, Fruit Salsa and Honey-Cumin Cilantro Slaw - that takes a different tack. Here a fruit salsa is made separately and paired with a more traditional coleslaw. The article includes how to make Chipotle Mayo in case your local store doesn't offer a pre-made version.
The recipe below is the one I used for my recent Taco Bar for 24 - article coming. Here the fish is prepared pretty much the same way, but the fruit is added right into the slaw mix. You get similar flavours, but only one dish to prepare and serve instead of two. A great time saver when having a big get-together.
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Tilapia Fish Tacos with Mango Pineapple Slaw
8-9 Tilapia Fish Filets, thawed if frozen and cut in half lengthwise (16-18 portions)
4 C Panko Crumbs
2-3 Eggs, beaten
Citrus based marinade - store bought or homemade
16-18 Very small tortillas - about 5 inches
Place the cut Tilapia strips in a large Ziploc bag and add a small amount of your favourite citrus-based, store-bought or homemade marinade. Mix until all pieces are lightly coated. Let sit for about one hour, then drain off marinade and pat dry with paper towels. Just before cooking the fish, warm the tortillas and set aside.
Place one piece of fish on each warmed tortilla. Serve with fruit slaw and chipotle mayonnaise (store bought or home-made). You can assemble the tacos yourself or let guests add the extras they want. It's also nice to offer a couple traditional salsas at different levels of spiciness - mild to hot.
Mango Pineapple Slaw -
(Note - for the Taco Bar for 24, I made a recipe and a half as some liked eating this slaw as a salad on the side.)
3 C Shredded green cabbage
1/2 C Diced fresh mango (canned in a pinch)
1/2 C Diced fresh pineapple (canned in a pinch)
1/2 C Diced red onion
1/4 C Chopped fresh cilantro