Fish Tacos with Spicy Mango-Cabbage Slaw Recipe

Name: Fish Tacos with Spicy Mango-Cabbage Slaw Recipe
Prep time: 30 min
Cook time: 15 min
Ingredients: 1 cup red cabbage (chopped/shredded); 1 cup green cabbage (chopped/shredded); 1/2 red onion (sliced thin); 1 jalapeno (seeds and stem discarded and minced); 1 mango (peeled and cut into small cubes); 1 lime (juice and zest); 1/4 cup cilantro (chopped); 2 tsp tajin (chili powder can be used as a substitute ); 2 tbsp olive oil; 1 tsp salt (plus more to taste); 1/2 avocado; 1/4 cup sour cream; 1 lime (juice only); 1/4 cup water (as needed); 1 tsp salt; 8 flour tortillas (use whatever kind you like - we love smaller street taco tortillas, but any will do); 1 lb cod (or other flakey white fish); 2 limes (one for the fish marinade and one cut into wedges for serving); 2 1/2 tbsp olive oil; 1/2 tsp cumin; 1/2 tsp paprika; 1/2 tsp salt; 1/4 tsp black pepper; cilantro; hot sauce

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Fish Tacos with Spicy Mango-Cabbage Slaw Recipe

Abby Allen-Leach
May 1, 2023
4 min read

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Grilling hasn’t always been my forte or preference when it comes to cooking, but I’ve learned to love it as of recent. In fact, this Spring, my husband and I have probably grilled more dinners than not. It has inspired my cooking and sparked my imagination. An added bonus has been spending even more time outdoors before the summer heat sets in.

Tacos are a favorite of mine when it comes to grilling. I love getting nice smokey and charred notes on my protein of choice and intermingling that with bright toppings to balance things out. For an added bonus, I also enjoy letting the tortillas get some time in on the grill too in order to achieve some grill marks and warmth. It all just totally works.

Warming the tortillas before building the tacos is optional but recommended

When it comes to tacos, I typically opt for the “less is more” philosophy. I’ve learned that too many toppings usually just leads to a mess of overstuffed tacos with too much going on. Because of this, I try to keep things simple with just a few different components. I like to have a distinctive filling/protein with either a salsa or slaw for vibrancy and some kind of crema or drizzle to bring it all together. Additionally, you can always find me serving tacos with lime wedges and fresh cilantro – that’s it.

Fish tacos with spicy mango-cabbage slaw, avocado crema and a touch of cilantro with a charred lime wedge

These particular tacos stay consistent with that formula. Marinated, flakey, wild-caught cod, a spicy mango-cabbage slaw and an avocado crema to round things out. They’re lively, zesty and full of flavor. You don’t have to use cod – any white fish will work. Mahi Mahi or Halibut would also be quite nice here. Rollin’ Oats has frozen wild caught filets with superb quality. When cooked, they’re supremely flakey and mild in taste. They also absorb marinade ingredients well which complement the fish without overtaking its natural flavor.

The spicy slaw adds a great bit of texture, level of freshness and also a subtle touch of fire from the jalapeno and tajin. If you don’t have tajin (which is essentially a seasoning blend of peppers, lime and salt), chili powder will work just fine in its place.

As far as tortillas are concerned, everyone always has their desired choice. Mine happens to be the smaller street style taco flour tortillas. To me, they’re much less overwhelming and easier to consume. However, there are plenty of other great options out there. At Rollin’ Oats, they have a plethora of options, including, but not limited to: hard shell, flour, corn, grain-free, etc. Stacey’s organic white flour tortillas and Siete Foods almond flour tortillas are my favorite offerings of theirs, but again, choose your own journey.

Grilled fish tacos with spicy mango-cabbage slaw

Fish Tacos with Spicy Mango-Cabbage Slaw Recipe

Abby Allen-Leach

These tacos are light and vibrant with a touch of zing. Grilling is the preferred method for preparation; however, air frying or searing in a skillet will work just as well.

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Prep Time 30

Cook Time 15

Course Dinner, Main Course

Cuisine American, Mexican

Calories 2220 kcal

Ingredients

Spicy Mango-Cabbage Slaw

1 cup red cabbage chopped/shredded
1 cup green cabbage chopped/shredded
1/2 red onion sliced thin
1 jalapeno seeds and stem discarded and minced
1 mango peeled and cut into small cubes
1 lime juice and zest
1/4 cup cilantro chopped
2 tsp tajin chili powder can be used as a substitute
2 tbsp olive oil
1 tsp salt plus more to taste

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Avocado Crema

1/2 avocado
1/4 cup sour cream
1 lime juice only
1/4 cup water as needed
1 tsp salt

Fish Taco Assembly

8 flour tortillas use whatever kind you like - we love smaller street taco tortillas, but any will do
1 lb cod or other flakey white fish
2 limes one for the fish marinade and one cut into wedges for serving
2 1/2 tbsp olive oil
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
cilantro
hot sauce

Instructions

Spicy Mango-Cabbage Salw

Combine all ingredients in a medium bowl. Season with salt as needed and refrigerate until ready to assemble tacos.

Avocado Crema

Add all ingredients to a food processor and blend until mixture is smooth but semi-easy to drizzle. Add water 1 tbsp at a time and blend and repeat as needed. Season with salt to taste.

Fish and Taco Assembly

In a medium bowl, combine 2 tbsp olive oil, juice of 1 lime, paprika, cumin, salt and pepper. Add cod, coat in mixture and allow to sit and absorb marinade for at least 20 minutes. Heat grill to medium high and brush grates with remaining 1/2 tbsp of olive oil. Grill fish 3-4 minutes per side until cooked through. Remove from grill.
Optional step: while fish cooks, add tortillas to grill and heat for 30 seconds or so.
Break fish into smaller segments. For taco assembly, spoon in some slaw, add fish segments, top with a touch more slaw, drizzle with crema and top with cilantro. Serve with lime wedges and sides of choice, like grilled corn or rice and beans.

Nutrition Facts

Fish Tacos with Spicy Mango-Cabbage Slaw Recipe

Amount Per Serving

Calories 2220 Calories from Fat 1017

% Daily Value*

Fat 113g174%

Saturated Fat 25g156%

Polyunsaturated Fat 16g

Monounsaturated Fat 64g

Cholesterol 229mg76%

Sodium 7905mg344%

Potassium 3856mg110%

Carbohydrates 207g69%

Fiber 31g129%

Sugar 53g59%

Protein 111g222%

Vitamin A 4637IU93%

Vitamin C 270mg327%

Calcium 707mg71%

Iron 15mg83%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 2220kcalCarbohydrates: 207gProtein: 111gFat: 113gSaturated Fat: 25gPolyunsaturated Fat: 16gMonounsaturated Fat: 64gCholesterol: 229mgSodium: 7905mgPotassium: 3856mgFiber: 31gSugar: 53gVitamin A: 4637IUVitamin C: 270mgCalcium: 707mgIron: 15mg

Keyword Fish Taco Recipe, Mango-Cabbage Slaw

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Recipes

May 1, 2023

Abby Allen-Leach

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Written by Abby Allen-Leach

I'm an Ohio Native and resided in the Buckeye State for the first 27 years of my life. In June of 2017, my boyfriend, Mike, and I moved to beautiful downtown St. Petersburg (job relocation for him- I didn't take much convincing) and we have reveled in every incredible moment of our journey here. I have a genuine passion for cooking and a love affair with food- I'm deeply infatuated with the art, experimentation and theatrics of it all. On weekends (and when I'm not in the kitchen), Mike and I try to cross a restaurant, brewery, cocktail bar, and local event (or two) off of our ever-growing list of places to experience in our fabulous city.

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December 4, 2024 Sausage, Pesto & Peperonata Flatbread Recipe

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November 13, 2024 Ricotta & Mushroom Stuffed Rigatoni Recipe

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October 16, 2024 Beef Kofta and Toum Sauce Recipe

Elevate your appetizer game with these beef kofta skewers that are laced with irresistible spices and baked to juicy perfection. A drizzle of zesty toum sauce adds a garlicky kick, while a cucumber and tomato salad brings a refreshing crunch that complements the meat beautifully. Serve this all with some warm naan bread to round out the dish. Kofta is a popular Middle Eastern dish that is typically made from ground beef, lamb or chicken that is mixed with spices, herbs and often garlic and onion. The mixture is then formed onto skewers and usually grilled or sometimes baked. Kofta is often served with rice, flatbreads, vibrant salads and a sauce like tahini or toum. There are many different variations and it is a beloved dish across many different cultures. I like to serve kofta as an appetizer for a group and often as an entree for my husband and I. My sauce of preference with kofta is usually a homemade toum sauce. Toum sauce is a recent discovery of mine that I had while dining with friends and after one taste, I knew that I loved it and needed to recreate it. It’s a creamy and flavor-packed condiment that is made from a few simple ingredients – a head of garlic, neutral oil, lemon juice and salt. The mixture is formed in a food processor until a creamy sauce forms (similar to the consistency of yogurt). We use ground beef in this kofta variation – a very high quality organic and grass-fed ground beef that can be found at Rollin’ Oats. They have a few different options, but I prefer the Simply Balanced 90/10 selection. Quality is always of the utmost importance to me when it comes to sourcing any ingredient that I use and I can always trust Rollin’ Oats to have the absolute best. Beef Kofta with Toum Sauce Recipe Savor the spiced flavors of juicy beef kofta paired with a garlicky, creamy toum sauce that elevates this Middle Eastern dish to a whole new level. skewers Beef Kofta1 lb ground beef1/4 cup white onion (minced)2 tsp garlic (minced)1/4 cup parsley and mint (finely chopped)1 tbsp olive oil2 tsp all spice2 tsp paprika1 tsp cumin1 tsp coriander 1 tsp salt1/2 tsp cinnamon1/2 tsp black pepperToum Sauce1 cup garlic cloves (peeled)3 cups neutral oil (grape seed, sunflower, vegetable or canola)1/2 cup lemon juice2 tsps Kosher saltCucumber & Tomato Salad1 tomato (ripe, medium in size & diced)1/2 cup cucumber (diced)1/4 cup basil (finely chopped)1/2 tsp salt (plus more to taste)To Servenaan breadlemon wedges Toum SauceSlice the garlic cloves in half lengthwise and remove any green sprouts. Transfer the sliced garlic cloves into a food processor and add the kosher salt to the garlic cloves. Process for a minute until the garlic becomes finely minced. Make sure to scrape down the sides of the food processor afterwards. While the food processor is running, slowly pour one to two tablespoons of oil, then stop and scrape down the bowl. Continue adding another tablespoon or two until the garlic starts looking creamy.Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil and alternate with the ½ cup of lemon juice until all the oil and lemon juice is incorporated. This will take about 15 minutes to complete.Transfer the sauce into a glass container and cover with a paper towel in the fridge overnight. Makes about 4 cups. The next day, replace the paper towel with an airtight lid and keep in the fridge for up to 3 months.Cucumber & Tomato SaladCombine all ingredients in a bowl, season with salt and refrigerate until the kofta is finished.KoftaIf you're using wooden skewers, soak them in water for at least 20 minutes. This will prevent burning. Combine all kofta ingredients in a medium-sized bowl with your hands until everything is mixed well. Refrigerate the mixture for 30 minutes. Heat the oven to 450F. Place a wire rack onto a baking sheet and brush it with olive oil. After the mixture has been in the refrigerator for at least 30 minutes, divide it into four even-sized portions. Form each portion into a snake-like shape around each skewer.Bake the kofta for 13-15 minutes or until the beef is cooked through and beginning to brown on top.To ServeServe kofta on a platter with naan, cucumber and tomato salad, toum and lemon wedges. Appetizer, Dinner, Main DishMiddle EasternKofta, Toum Sauce, Baked Kofta
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Low effort and high reward is the name of the game with this take on slow-roasted salmon. The slow-roasting process ensures tender and flakey salmon that melts in your mouth with each bite. The addition of citrus makes this dish quite refreshing while the chili crunch sprinkles in bold and spicy notes. Though the ingredients involved are minimal, together they are the utmost well-balanced. There isn’t a ton of produce in season right now in Florida, but citrus, including orange varietals and grapefruit are goods that you’ll find plenty of during this time of year. Marrying together the invigorating flavors in citrus with a high-quality, fatty piece of wild salmon is quite lovely. The chili crunch aids in adding some texture and the torn fresh dill (or basil) rounds out the dish. Avocado, which is also in season in September, pairs well with all of these ingredients too. If you’d like to also incorporate that, use 1/2 of a ripe avocado and slice it into thin pieces. You can certainly go the extra mile by making your own variation of chili crunch or chili crisp (trust me, it’s much easier than you may think!), but there are plenty of solid options on grocery store shelves these days. One of my favorites is from Momofuku and you can find this at Rollin’ Oats (it’s actually on sale currently). They offer a regular chili crunch, spicy and also a hot honey version. Another reputable brand at Rollin’ Oats is by Mr. Bing – they have a mild and spicy option. When it comes to selecting your salmon, I always suggest reaching for the wild caught versus the farm raised. Rollin’ Oats doesn’t have a dedicated seafood counter; however, they offer quality frozen wild caught salmon that works great for this dish. Just make sure to safely thaw the salmon prior to roasting it. Slow Roasted Salmon with Citrus & Spicy Chili Crunch Recipe Discover a new favorite low-effort dinner with this slow-roasted salmon which is paired with vibrant bits of citrus and a spicy assist from chili crunch. 16 ounces salmon (skin on and preferably wild-caught – 1 large piece or two 8 ounce pieces are recommended)1 tsp olive oil1/2 lemon (sliced into thin rounds)1 grapefruit (peel and pith removed and cut into thin rounds and then into halves and quarters)1 orange (peel and pith removed and cut into thin rounds and then into halves and quarters)1/2 tsp salt (plus more, to taste)2 tbsp chili crunch (plus more as needed – choose your favorite brand – I love Momofoku which can be found at Rollin' Oats)dill or basil (fresh & torn into smaller pieces (garnish, optional))avocado (sliced (optional)) Heat oven to 250F. Line a baking sheet with parchment paper. Place the salmon on the lined baking sheet brush with olive oil, season with salt and top with the lemon slices.Roast the salmon for an hour and remove from the oven – the salmon should be quite tender and should pull easily away from the salmon's skin in pieces. Don't worry about keeping the salmon filet in one piece – we want it to flake a bit into chunks.To plate, arrange the flaky salmon pieces with citrus and avocado (if using) on a serving platter – there is no right or wrong way to do this, so feel free to get creative with your plating. Top with 2-3 spoon-fulls of chili crunch and garnish with torn dill or basil. Season with more salt as desired. Dinner, Main Course, Main DishAmericanSlow Roasted Salmon, Slow Roasted Salmon with Citrus & Chili Crunch
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These shrimp would work well on some toasty sourdough, tossed in a salad, nestled in some rice or simply on their own as an easy appetizer. For the shrimp, I always strive to use wild caught, but use whatever you can find. Rollin’ Oats has great quality frozen shrimp by Baywinds and Wixter Seafood. Simply thaw the shrimp and devein them with the shells on if they aren’t already deveined (this is easier to do than you think – use a wooden skewer or toothpick, poke it through the side of the shrimp in the middle towards the top and slowly thread and pull the vein out – give it a google for a tutorial). You can also use shrimp that are already peeled and deveined too, but cooking the shrimp with their shell on adds to the flavor and prevents overcooking of the shrimp. Fresh Corn Polenta with Pickled Shrimp Recipe Put summer's fresh corn to good use with this fresh corn polenta recipe. The pickled shrimp add a zesty zing when served atop the creamy polenta. glass bowl or glass Tupperware Poaching the Shrimp12 shrimp (medium to large in size – shell on, but deveined (optional, you can use peeled shrimp if you prefer))6 cups water6 cups ice1 lemon (cut in half)2 1/2 tbsp saltPickling the Shrimp3/4 cup rice wine vinegar2 tbsp sugar2 garlic cloves (peeled and smashed)1/2 tsp crushed red pepper1 dried bay leaf1/2 cup olive oilt tsp worcestershire 1 tsp salt1/2 tsp hot sauce (use your preference – I usually opt for Diamond Crystal)1/2 lemon (sliced into small wedges)1/4 cup red onion (sliced thin)Fresh Corn Polenta4 ears corn (husk and silk removed)2 tbsp butter1/2 tsp salt (plus more to taste)1/2 limeDish Assemblymicro-greens (for garnish – fresh dill would work well too (optional)) Pickling the ShrimpAdd vinegar, sugar, garlic, crushed red pepper and bay leaf to a microwave-safe bowl or glass measuring cup. Heat mixture for two minutes, stir to combine and cool completely in the refrigerator (30 minutes to an hour).When mixture is cool, stir in olive oil, worcestershire, hot sauce and salt. Then, mix in lemon wedges and sliced onions. Set aside until poached shrimp are ready.Poaching the ShrimpAdd water, juice lemon and lemon halves and salt to a medium pot and bring to a boil.Add deveined shrimp, remove pot from heat and allow shrimp to poach for 5 minutes (or until they turn pink).Add in ice and allow to sit for another 10 minutes.Remove shrimp from pot and discard water and lemon. Peel shrimp (leave tails on if desired, optional) and place into glass bowl or Tupperware for pickling.Pour prepared pickling mixture over the shrimp. Cover shrimp and place in the refrigerator for at least three hours and up to 24 hours.Fresh Corn PolentaGrate corn on the cob with the large holes of a box grater over a medium-size bowl.Heat grated corn, butter and salt over medium heat. Cook, stirring occasionally, until corn mixture thickens – about ten minutes. Taste and season with more salt as needed (polenta should now taste a bit more rich). Remove from heat and stir in juice of 1/2 lime.AssemblyTo plate, add 1/4 corn polenta mixture to each bowl, top with pickled shrimp and garnish with micro-greens or fresh dill. Appetizer, Dinner, Main DishAmericanFresh Corn Polenta, Pickled Shrimp