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Preheat the oven to 400°F. Line a baking sheet with tinfoil and place trout filet onto the pan skin side down.
Dab the fresh fish with a piece of paper towel to remove any excess liquid. Drizzle with a bit of olive oil then season trout with blackening seasoning and seafood seasoning (if you have a favorite fish seasoning, use that!).
Bake for 12-15 minutes or until the internal temperature of the fish reaches 145°F.
While the fish is cooking, assemble the mango salsa. Shave the slaw, dice the herbs and mango, juice the lime.
In a large bowl, fold all of the ingredients together and set aside. The cabbage will absorb the fresh lime juice and honey and it creates a tasty, marinated slaw!
If desired, heat tortillas. I like to wrap in tinfoil and place in the oven for the last 3-4 minutes the trout is baking.
Use tongs to place pieces of the sliced fish fillets onto each of the warm tortillas.
Top with mango salsa and dressing of choice. Serve with lime wedges and enjoy!