When you’re craving the flavors and textures of a

fish taco, but need some vegetables in your life, this salad is perfect for you. Crispy fish and a creamy, spicy slaw are the base of these veggie-packed takes on everyone’s favorite taco. There sweetness from the diced mango and creaminess from cool avocado blends perfectly with the drizzle of a spicy crema, making this summer salad an instant staple.

The fish in this recipe is pan-fried, which is a lot easier to do at home and keeps it on the lighter side. It gets a quick soak in milk, then a toss in some seasoned flour and into a hot pan. White fish tends to be very delicate, so just be gentle when flipping each piece of fish. Cod is a great choice for these but any firm white fish will work.

This slaw alone is a great recipe to have in your back pocket. The dressing is creamy and gets a big punch from lime juice, lime zest, and jalapeño. If you like things spicy, you can finely chop up the whole jalapeño. But if heat isn’t your thing, simply remove the seeds and ribs before chopping to cut down the burn.

The toppings are merely suggestions. Avocado and mango are classic warm weather flavors that go great with fish tacos. But if you’ve got a different favorite garnish, go for it. Some crushed tortilla chips, or better yet, freshly fried tortilla strips would take this salad to a whole other level of deliciousness.