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!


  • 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
4.64 from 11 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.


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


  • 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.


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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  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.

  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.

  6. Any suggestions for what to serve with this?

  7. Easy and delicious! Made this with green cabbage and it worked just as well.

  8. I loved it—a 5 star. Husband turned up his nose, could not explain what was wrong with it.  It’s rare that he doesn’t like a skinny taste recipe. So do failure to wow everyone in household, i’ll give this a 4.9. 

  9. I have been a huge fan of Gina’s recipes for several years. These were hands-down the very best fish tacos I have ever had. I did make fresh guacamole to add to the tacos. My family loved this recipe!

  10. Super yummy!!!! I will be making these all summer! 

  11. Yummmmmm! Will repeat this over and over. My Family are  huge fish taco fans. They loved this.

  12. I’m confused. The nutritional information is as follows: “Amount Per Serving:
    Freestyle Points: 4
    Points +: 7….” Is it 4 or is it 7 points? I’ve noticed this on other recipes as well. I’ve really enjoyed finding and cooking these recipes, but am confused by the point notes. I’d rather not have to calculate them out individually.

  13. For those of you (like me) who don’t know, kosher salt is different from regular in a big way. It was so salty we couldn’t eat it.

  14. I made this with jumbo prawns and flour tortillas. It was super yummy.! I used frozen mangos and a bag of precut coleslaw for the slaw and it worked great! My hubby really enjoyed the slaw. Nice and light. Thanks!

  15. Is the amount of salt a mistake? I used exact ingredients and this was so salty, even mu husband thought it was too salty. I could barely eat it.

    • Kosher salt is much larger crystals so the measurements are different if you use table salt. I always do half if I don’t have kosher on hand. 

    • Also, there can be a difference between brands. For example, I understand that Morton is quite different from Diamond.. We only have used Morton. We MUCH prefer Kosher to regular table salt.

  16. Would definitely recommend trying! I made a few adjustments – going carb fee by deleting the tortilla and adding a side of sauteed green beans/snap peas. I also added a chili pepper to the salsa mix. Yummers!

  17. Excited to try these! Could I grill the fish instead of using a skillet, or will that change all the flavor?

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  19. I love your recipes!! I have started to cook a lot more lately and I thank you for that. I sit down every week and plan a menu, most of which I get from your sight. Thank you for changing my families life. I can honestly say that I enjoy cooking now

  20. Can someone please suggest a brand of cooking spray that I can buy in Toronto, Canada? Thank you!

    • I use an oil mister, available at kitchen stores like Stokes. That way you eliminate the chemicals used to produce the spray.

  21. My husband and I enjoyed this tonight. I had fresh Colorado peaches that needed to be used so I substituted that for the mango in the slaw and it was yummy!

  22. We made this tonight as written.  It was delicious, especially the slaw.  I will use that part again on its own.  Thank you so much Gina for your recipes.  I am 52, and needed to lose a little weight.  over the past two months I have lost twelve pounds, using many of your recipes, plus being active.  My family and I both thank you.
    Ann F.
    Indianapolis, IN

  23. Made this tonight substituting Tilapia, Cajun seasoning, and a bag of shredded cabbage….quick, easy, and delicious!  

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  25. This sounds SO good-ever try Grouper?

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  28. This is a delicious recipe that is fast and economical to make (with cod) and festive to look at with the bright slaw colors.  Spot on, Gina!

  29. These were very tasty!!!!
    And easy to make!

  30. Made this for dinner…SO good! That slaw is to die for 🙂

  31. Yum! I made these tonight and they were great. A little spicy but the slaw made it perfect ❤️???? Thank you for all the wonderful recipes! 

  32. My daughter is allergic to mango, is there a different fruit you would suggest instead of mango? I thought maybe pineapple but I don’t think it will be sweet enough. 

  33. I made this with swordfish and O.M.G.

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  35. Made these tonight and they were a HUGE hit with my family. Will definitely make these again. We added a little slice of avocado to each taco. The rub was just amazing – it made the tacos super flavorful. We used Trader Joe’s corn tortillas.

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  37. Made this last night and it was fantastic! I have made a lot of fish taco recipes in my day, but this is my favorite and so healthy ? Thanks Gina!

  38. Made fish and slaw as written.  Served fish over the slaw and left out the tortillas. Amazing. Thank you. 

  39. Making these tonight, and cannot wait to try!!! Husband is a huge fish taco fan with slaw and he loves mango so he’s extra excited.

  40. Made these for the first time tonight – spectacular!!  Very quick to throw together -definitely adding it into the regular rotation!!

  41. Made this with Tilapia – it was a huge hit. This is definitely on the make-again list!

  42. Put some Jalapenos in the slaw too… I make mango salsa and I always add Jalapenos

  43. If I were to use chicken for this recipe would I need to change anything? Thanks!

  44. I am currently making this, and just realized I have Mahi Mahi. Can I do Mahi Mahi the Same way?

  45. This was a PERFECT recipe. We added a little guac/non-fat yogurt/cilantro mixture for a "condiment" to round it out (Because my husband can't eat anything taco wise that doesn't have guac) but I still felt like it kept the calories in check. The seasoning was absolutely on point. Thank you so much!

  46. This was excellent. My husband preferred it with a little sauce…we used Bolthouse Avocado Cilantro dressing.

  47. I made this tonight for my fiancé's birthday. Huge success! Thanks!

  48. These were delicious! I followed your recipe exactly. My husband loved them too and usually fish tacos just aren't his thing – he liked the spice. I used 1/2 tsp of cayenne and it had a lot of kick – just the right amount. I also used fat free plain yogurt as a topping with a bit of green Tabasco. Thank you for another delicious recipe!

  49. Made this tonight. I used pear instead of mango and added shredded carrot. Delicious!

  50. I love fish tacos. This will be perfect for cinco de mayo in just a couple of days.

  51. I have tilapia, and would like to know if this type of fish would work

  52. Gina, the seasoning is amazing. I have been trying all sorts of recipes as my husband likes to fish and we always have fresh bass.

  53. Oh my had this for dinner last night and its spot on! My husband said he could just eat the slaw with out the fish. This is amazing…Thanks Gina!

  54. I am not a fan of mango. What do you recommend as a substitute if I omit the mango? Everything else sounds delish and can't wait to try this!

  55. Looks fantastic! Can I ask how you modified this for your daughter (assuming she didn't eat the spicy version)? Would you just leave out the cayenne for the kid-friendly version?

  56. I am loving these Taco Tuesday/Cinco de Mayo recipes! You are also making me want to get an outdoor grill:) Your other fish tacos are always a hit in our house, excited to try this version! Thanks Gina!

  57. The mango-cabbage slaw compliments the fish very well. The sweet-sour taste makes it a great dish. Thanks for sharing.

  58. Thanks Gina…this looks like a winner!!!!

  59. I swear Gina, I've printed a ton of your recipes, plus I have your awesome book and I've decided I need to live another lifetime so I can make all these yummy recipes!!! #needmoretimetomakeskinnytasterecipes !!! Vanessa (aka PR-Latina!)

  60. Fish tacos are so yummy! Are these spicy with the cayenne? I love the spice but my kids…not so much 🙂 I was actually thinking pork for Cinco de Mayo at my house, but I may have to try fish!

  61. What if you don't have a cast iron skillet or grill? Would this work using a regular skillet?

  62. Approximately how large were your corn tortillas-diameter? And was that part of the calculation for the nutrition? Looks delicious, thanks!

  63. Will the slaw keep in the fridge for a day or two? Thanks, Jackie K

  64. I can't wait to make this with cajun seasoning!

  65. What brand of corn tortillas do you use?