Blackened Fish Tacos with Mango Salsa

If you’re looking for a new way to spice up your taco night, Blackened Fish Tacos with Mango Salsa are the way to go! A little bit spicy and sweet with tons of healthy fruits and vegetables, this meal doesn’t just taste amazing it makes you feel amazing too!

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Mango Salsa & Fish Tacos Recipe

Blackened Fish Tacos with Mango Salsa are a delicious and healthy way to switch up your usual taco routine. The combination of spicy blackened fish and sweet, juicy mango salsa is sure to be a hit with your family and friends.

This colorful recipe is packed with bold flavors and textures, it will seriously have you wanting these all the time.

This is even a good one for those who are on the fence about liking fish. My 7 year old who “doesn’t like fish” ate his entire plate every time I tested them. It can probably go without saying I will continue making these on a regular basis.

If you are questioning the spiciness of this dish, no worries because you are in control. The majority of the spice levels come from the cayenne pepper in the blackening seasoning which means you can put in as much or as little as you wish.

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What is blackening anyways?

Blackening is a cooking technique that originated in Louisiana. It involves coating fish, seafood, or meat with a mixture of herbs and spices, then searing it in a cast-iron skillet until the outer layer becomes blackened. The intense heat causes the spices to caramelize, giving the dish a bold, smoky flavor. So no worries your actual food isn’t burnt, it is just the spices changing to that dark color.

ingredients

• Cod – Or other firm white fish like halibut or mahi mahi. I like to cut the fish into 4 ounce portions for cooking but you can leave it in bigger sections if you wish.
• High Heat Oil – A lot of people are loving avocado oil lately for high heat cooking, but really anything with a high heat will work well.
• Corn Tortillas – I am a corn tortilla girl, especially for fish tacos. If you wish though you can absolutely use flour tortillas.
• Red Cabbage – The bright light flavor plus the crunch compliment the rest of the taco so well, cut into thin strips for the best result.
• Lime – For the mango salsa use a fresh lime, it makes a world of difference from the bottled stuff.
• Red Bell Pepper – I though the red bell pepper complimented the mango in the salsa so much, it is sweet but not too sweet plus it has the crunch.
• Mango – The star of the salsa, you will want a fresh mango. When picking a mango from the store checking for ripeness by giving it a little squeeze, you will want it to be somewhat safe for it to be ripe. To soft and the mango will fall apart as you are trying to cut it and too hard the mango won’t be juicy or sweet.
• Cilantro – Some cilantro to flavor the quick mango salsa for the fish tacos. Save a little extra for garnishing.
• Salt – And just a pinch of salt in the mango salsa to amp up the flavors.

For a complete detailed list of the ingredients continue towards the bottom of the page.

blackening spices

The following are what is in blackening seasoning. If you are making this and don’t have one or even two of the spices, just skip it. There are so many spices here that leaving one out won’t to too much to the flavor. Also note that if you don’t want too much spice use just a little or no cayenne pepper.

• Paprika
• Cayenne
• Onion Powder
• Garlic Powder
• Basil
• Oregano
• Thyme
• Salt
• Fresh Ground Pepper

instructions

Mix all of the spices together to create the blackened seasoning blend.

Prepare the mango salsa by adding the diced mango, red bell pepper, cilantro, lime juice, and pinch of salt in a bowl. Mix well.

Bring a large skillet (cast iron works best) over medium-high heat.

Optional (but highly recommended) warm you tortillas on the skillet, one or two at a time. To keep the tortillas warm use a tortilla warmer or cover with clean kitchen towel on a plate.

Generously season the fish with all of the blackened seasoning.

Add the oil followed bt the fish to the hot skillet. Cook 4 to 5 minutes until blackened.

Flip and cook another 4 to 5 minutes until fish is fully cooked (this cooking time depends on thickness, if your fish is on the thick side cook longer on each side). Transfer fish to a platter and separate into pieces for the tacos.

To make the tacos add pieces of the blackened fish, shredded cabbage, and mango salsa.

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