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Blackened Fish Tacos with Mango Cabbage Slaw Recipe

Blackened Fish Tacos with Cabbage Mango Slaw is a bright, flavorful weeknight meal featuring cod (or halibut) rubbed with bold spices and cooked until crisp on the outside and tender inside. The fresh mango-cabbage slaw adds a sweet-and-tangy contrast that complements the smoky heat of the fish. This easy recipe is perfect for grilling outdoors to avoid lingering fish aromas in the kitchen, but it also cooks beautifully in a hot cast-iron skillet on the stove.

Blackened Fish Tacos with Cabbage Mango SlawBlackened Fish Tacos

The mango-cabbage slaw combines shredded red cabbage, julienned mango, cilantro, lime and a touch of olive oil for a crisp, refreshing topping. These tacos are easy to assemble and offer a satisfying mix of textures and flavors: flaky, seasoned fish, warm charred corn tortillas and crunchy slaw. Serve with lime wedges and optional guacamole for a simple, crowd-pleasing dinner.

I cooked this version on the grill to get a smoky char on the fish and tortillas, but if the weather doesn’t cooperate you can heat a heavy skillet indoors. The whole meal comes together in about 30 minutes from start to finish, making it a great choice for busy evenings or casual weekend meals.

Tips for Best Results

  • Buy the freshest fish you can find. If fresh fillets aren’t available, frozen filets that remain frozen until use are a good option—defrost overnight in the fridge or briefly in an ice bath while sealed.
  • Pat fish dry before seasoning so the spice rub adheres and forms a nice crust when cooked.
  • Use a very hot cast-iron skillet or a preheated grill to develop those browned, blackened edges without overcooking the fish.
  • Warm corn tortillas over direct heat for a minute or two per side to bring out their flavor and make them pliable for folding.
  • Make the slaw ahead and refrigerate so the flavors meld; add the lime juice just before serving if you prefer extra brightness.
  • Leftover fish can be flaked into salads, grain bowls, or used in tacos the next day. Store fish and slaw separately in airtight containers in the refrigerator for up to 2 days.

A mixing bowl with shredded red cabbage, julienned mango, and chopped cilantro

Ingredients

For the cabbage-mango slaw:

  • 3 1/2 cups shredded red cabbage (about 1/2 small head)
  • 1 mango, julienned
  • 2 tsp olive oil
  • 1/4 cup chopped cilantro
  • 1/2 tsp kosher salt
  • 1 lime, juiced

For the blackened fish tacos:

  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp dry mustard
  • 1/4–1/2 tsp ground cayenne pepper (adjust to taste)
  • 1/4 tsp ground cumin
  • 1/4 tsp dried oregano
  • 1/8 tsp black pepper
  • 1 lb skinless cod or halibut fillet
  • 1/2 lime, juiced
  • Cooking spray or a thin brush of oil for the pan
  • 8 corn tortillas
  • Lime wedges for serving

A bowl of chopped cilantro, and a bowl of mixed spices including paprika, salt, dry mustard, cumin, oregano, and black pepper

Instructions

  1. Make the slaw: In a large bowl, combine the shredded cabbage, julienned mango, olive oil, chopped cilantro, kosher salt and the juice of one lime. Toss well to coat, then refrigerate until ready to serve so the flavors meld.
  2. Prepare the seasoning: In a small bowl whisk together smoked paprika, kosher salt, dry mustard, cayenne pepper (start with 1/4 tsp for mild heat), ground cumin, dried oregano and black pepper.
  3. Season the fish: Pat the fillet dry, squeeze 1/2 lime over it, then evenly rub the spice mixture onto both sides of the fish.
  4. Heat your cooking surface: Preheat a cast-iron skillet over high heat (on the grill or stovetop) until very hot. Lightly coat with cooking spray or brush with oil.
  5. Cook the fish: Place the seasoned fillet in the hot skillet and cook until the exterior is well browned and the center is opaque, about 5 minutes per side depending on thickness. Avoid moving the fish too much so it forms a nice crust.
  6. Warm the tortillas: Heat corn tortillas directly on the grill or in a dry skillet for 1–2 minutes per side until slightly charred and pliable.
  7. Assemble the tacos: Cut the cooked fish into 8 pieces or gently flake it into chunks. Divide the fish among the warm tortillas and top each taco with about 1/2 cup of mango-cabbage slaw. Serve with lime wedges and additional cilantro if desired.

Two corn tortillas on a grill

Serving Suggestions and Variations

These tacos pair well with simple sides like black beans, grilled corn, or a scoop of guacamole. For a creamier topping, try a drizzle of yogurt-lime sauce or a light chipotle crema. Swap the cod for salmon or shrimp for a different flavor profile, or use flour tortillas if you prefer a softer shell.

Nutrition & Yield

  • Yield: 4 servings (2 tacos per serving)
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Approximate nutrition per serving (2 tacos): 278 calories, 29 g protein, 31 g carbs, 5 g fat, 5 g fiber, 12 g sugar, 543 mg sodium.

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

Final Notes

Blackened Fish Tacos with Cabbage Mango Slaw are an easy, flavorful option any night of the week. The slaw can be made ahead, and the spice mix keeps well for future batches. If you try this recipe, adjust the cayenne to match your preferred heat level and experiment with different finfish to find your favorite combination.

Enjoy these tacos with family or friends for a quick, satisfying meal that balances bold seasoning with fresh, crunchy slaw.