Blackened Fish Tacos with Cabbage Mango Slaw

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Blackened Fish Tacos with Cabbage Mango Slaw is made with cod fish seasoned with a spicy rub and cooked in a cast iron skillet.

Blackened Fish Tacos with Cabbage Mango SlawBlackened Fish Tacos with Cabbage Mango Slaw

The mango-cabbage slaw is the perfect balance of sweet and sour which compliments the fish perfectly. I served these for dinner last night with some guacamole on the side (not pictured here) and my husband was a very happy man.

Blackened Fish Tacos with Cabbage Mango Slaw

I cooked the whole thing outside on the grill which is a great way to keep the fish smell out of your house, but you can also do this indoors on the stove. The only thing that would have made this meal better would probably be a margarita on the side!

Tips

  • If fresh fish is available, wait until the day or day before to buy it before you are going to cook it.
  • If fresh isn’t available, buy frozen instead of previously frozen so you can control freshness and keep it frozen until you need it.
  • Frozen fish fillets are great to keep on hand in the freezer. You can defrost them overnight in the fridge or pull from from the freezer and put them in an ice bath (in the package if they are individually wrapped or in a sealed Ziploc) for about 30 minutes

A mixing bowl with shredded red cabbage, julienned mango, and chopped cilantro
A bowl of chopped cilantro, and a bowl of mixed spices including paprika, salt, dry mustard, cumin, oregano, and black pepper

Two corn tortillas on a grill

A cutting board with blackened grilled white fish cut into a few slices

Blackened cod fish seasoned with a spicy rub and cooked in a cast iron skillet. The mango-cabbage slaw is the perfect balance of sweet and sour which compliments the fish perfectly.
Print WW Personal Points
4.67 from 12 votes
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Blackened Fish Tacos with Cabbage Mango Slaw

278 Cals 29 Protein 31 Carbs 5 Fats
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 4 servings
COURSE: Dinner, Lunch
CUISINE: Mexican
Blackened cod fish seasoned with a spicy rub and cooked in a cast iron skillet. The mango-cabbage slaw is the perfect balance of sweet and sour which compliments the fish perfectly.

Ingredients

For the cabbage slaw:

  • 3 1/2 cups 1/2 small red cabbage, shredded fine
  • 1 mango, julienned
  • 2 tsp olive oil
  • 1/4 cup cilantro
  • 1/2 tsp kosher salt
  • 1 lime, juiced

For the tacos:

  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp dry mustard
  • 1/4 tsp 1/2 tsp for spicier ground cayenne pepper
  • 1/4 tsp ground cumin
  • 1/4 tsp ground oregano
  • 1/8 tsp black pepper
  • 1 lb skinless cod or halibut filet
  • 1/2 lime, juiced
  • cooking spray
  • 8 corn tortillas
  • lime wedges for serving
  • 1/2 lime, cut into wedges

Instructions

  • Combine all the slaw ingredients and refrigerate.
  •  Mix the dried spices and seasoning together in a small bowl, squeeze the lime on the fish then rub the seasoning onto fish.
  • Heat a cast iron skillet on grill or stove on high heat till really hot. Spray with nonstick oil spray.
  • Cook fish until opaque in the center and well browned on the outside, about 5 minutes on each side.
  •  Heat the corn tortillas on the grill until they slightly char, about 1 to 2 minutes.
  • Cut the fish into 8 pieces (or you can flake it if it's easier).
  • Divide the fish equally between 8 tortillas and top each with 1/2 cup slaw. Serve with lime wedges.

Nutrition

Serving: 2tacos, Calories: 278kcal, Carbohydrates: 31g, Protein: 29g, Fat: 5g, Saturated Fat: 0.5g, Cholesterol: 62mg, Sodium: 543mg, Fiber: 5g, Sugar: 12g
WW Points Plus: 7
Keywords: Blackened Cod, Blackened Fish, Blackened Fish Tacos, Fish Tacos, How to Make Blackened Fish

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91 comments

  1. This was incredible! I made omitted the cilantro because my husband is an over-taster. But they still turned out delicious!

  2. Please add mention of difference between kosher and table salt somewhere in recipe. 
    Can use Cajun seasoning instead of making your own, added a touch of cumin and chili powder to the slaw since we don’t care for mango, tasted good!
    2021 WW points Green calculated = 7 for 2 taco serving 

  3. We love this recipe comes out great everytime we make it. Sometimes I only make the mango slaw and serve it on the side with grilled chicken. I also have the slaw for lunch. Yum. Last night we made the slaw with Napa Cabbage it was delicious !

    Napa Cabbage is in season right now and we will probably be getting it weekly from our CSA. We also love grilling it and making a grilled chicken Caesar salad. Lots of options.

  4. This is a great weeknight recipe. I bought slaw mix and added a sliced cucumber and a sliced avocado. It took about 15-20 min to make the whole thing with the pre-made Coleslaw bag of veggies. So quick and everyone loved it! 

    I didn’t use a taco shell and ate mine as a salad with a little sour cream on top.
    Delicious!

  5. How do I know when I buy cod if it is any good. I bought some frozen cod and we could not eat it. It tasted so fishy it uined our meal. I had to throw it out.