Fish Tacos with Spicy Mango-Cabbage Slaw Recipe

Fish Tacos with Spicy Mango-Cabbage Slaw Recipe

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
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
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.
No ratings yet
Prep Time 30 minutes
Cook Time 15 minutes
Course Dinner, Main Course
Cuisine American, Mexican
Calories 2220 kcal


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


Spicy Mango-Cabbage Salw

  • Combine all ingredients in a medium bowl. Season with salt as needed and refrigerate until ready to assemble tacos.
    Spicy Mango-Cabbage Slaw

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.
    Avocado Crema

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.
    The marinaded cod on the grill after absorbing tons of flavor
  • Optional step: while fish cooks, add tortillas to grill and heat for 30 seconds or so.
    Warming the tortillas before building the tacos is optional but recommended
  • 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.
    Grilled fish tacos with spicy mango-cabbage slaw
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.


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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