I love fish tacos! This is a really easy, fast, weeknight meal that will keep the winter blues away all by itself. Fresh, zippy, and light, this is the exact kind of meal I want to eat in January!

The pickled cabbage and mango salsa are great things to make in advance as well. Both dishes last great in the fridge and can easily be added to your meal prep routine to add a little extra punch of flavour.

These tacos are a great way to eat more fish. I like to use cod as I think the texture is perfect for tacos, but feel free to use any white fish you have on hand!

Fish Tacos with Pickled Cabbage and Mango Salsa

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Prep Time 25 minutes
Ready in 30 minutes
Servings 8 tacos


  • 1-2 lbs fresh cod (any white fish will work great)
  • 1 tbsp smoked paprika
  • 1 tsp salt
  • 1 tbsp cumin
  • 2 cups shredded red cabbage
  • Juice of 4 limes
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp olive oil
  • 1 mango, cubed
  • ½ red pepper diced
  • ¼ cup chopped fresh cilantro
  • 1 tsp salt
  • ½ small red onion, diced
  • Juice of 1 lime
  • 1 avocado, mashed
  • Tortilla shells
  • Thickly sliced radish


  • Get started with the slaw. Grab a red cabbage and shred it up. Place the shredded cabbage in a jar or a bowl and add in the juice of 4 limes, salt, pepper, and olive oil. Toss thoroughly, and then push the cabbage down into the bowl or jar. Let sit at room temp until ready to serve. It will turn a lovely vibrant colour while it pickles.
  • Now, Mango slaw. In a bowl add the diced mango, red pepper, onion, cilantro, lime juice, salt, and olive oil. Toss and let rest in the fridge to chill until ready to serve.
  • Now, the main event. On a sheet tray or cutting board, season the fish with olive oil, salt, paprika, and cumin. Pat the spices into the meat. Next with a sharp knife, cube up the fish into small nuggets.
  • Place a lightly oiled pan over medium heat, and once the pan is at temperature, add in the fish. Let cook for 2 minutes per side then remove from the pan.
  • Now time to assemble. Lay the warm tortilla shell onto the plate and smear the mashed avocado in the center of the taco. Next add the shredded cabbage, followed by the fish and the mango slaw. You can garnish with some thinly sliced radishes and fresh cilantro. A quick squeeze of lime and BOOM! done. Enjoy!
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