Combine the salsa ingredients in a small bowl and refrigerate.
Wash, dry, and debone the cod fillets.
In a small bowl, combine the sea salt, ginger, and garlic powders. Sprinkle the mixture on both sides of the fish, spreading with your fingers.
Heat the coconut oil in a cast-iron skillet on medium-high heat, and when it is ready, cook the fish for a few minutes per side, or longer depending on the thickness of the fillet. It is finished when the fish easily flakes.
Remove from the pan and place in a small bowl, breaking up the flakes of fish and coating with lime juice.
Assemble a taco with a cabbage leaf, lettuce, fish, and mango salsa, garnishing with cilantro leaves.