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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 minutes
Cook Time 15 minutes
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

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.
    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.

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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