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Blackened Fish Tacos with Fresh Mango Salsa

Three delicious Blackened Fish Tacos topped with shredded cabbage and bright yellow mango salsa on a white plate.
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Make bold, flavorful blackened fish tacos topped with a bright, fresh mango salsa. This recipe includes instructions for a homemade blackening spice blend and tips for cooking the fish perfectly.

Ingredients

Scale
  • 1.5 lbs firm white fish fillets (such as cod, tilapia, or mahi-mahi), about 1/2 inch thick
  • 2 tablespoons olive oil or melted butter for coating
  • 12 small corn or flour tortillas
  • 1/2 head green cabbage, thinly shredded (for topping)
  • Lime wedges (for serving)
  • For the Blackening Spice Blend:
  • 2 tablespoons paprika
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon cayenne pepper (adjust to your heat preference)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • For the Mango Salsa:
  • 2 ripe mangoes, diced
  • 1/2 red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 1/2 cup chopped fresh cilantro
  • Juice of 2 limes
  • 1/4 teaspoon salt

Instructions

  1. Prepare the Blackening Spice Blend: In a small bowl, combine the paprika, onion powder, garlic powder, oregano, thyme, cayenne pepper, salt, and black pepper. Mix well.
  2. Prepare the Mango Salsa: In a medium bowl, combine the diced mangoes, red onion, minced jalapeño, cilantro, lime juice, and salt. Stir gently to combine. Set aside to allow flavors to meld.
  3. Prepare the Fish: Pat the fish fillets completely dry with paper towels. This helps the spice adhere and form a crust.
  4. Coat the Fish: Brush or lightly coat both sides of the fish fillets with olive oil or melted butter. Generously dredge the fillets in the blackening spice blend, pressing the spices firmly onto the fish so they stick well.
  5. Cook the Fish: Heat a heavy, oven-safe skillet (cast iron works best) over medium-high heat until it is very hot, almost smoking. This high heat is necessary for blackening.
  6. Sear the Fish: Carefully place the seasoned fish into the hot, dry skillet. Cook for 3 to 4 minutes without moving it until a dark crust forms.
  7. Finish Cooking: Flip the fish and cook for another 2 to 3 minutes, or until the fish is cooked through and flakes easily. If your fillets are thick, you may need to transfer the skillet to a preheated 400°F oven for 3-5 minutes to finish cooking the center.
  8. Warm Tortillas: Warm the tortillas according to package directions, either briefly on a dry skillet or wrapped in a damp paper towel in the microwave.
  9. Assemble Tacos: Place a piece of blackened fish on each warm tortilla. Top with a spoonful of the mango salsa and a sprinkle of shredded cabbage. Serve immediately with lime wedges on the side.

Notes

  • For less smoke when blackening, use a high smoke point oil like avocado oil instead of butter, and ensure your pan is very hot before adding the fish.
  • If you prefer not to make the spice blend, use 3 tablespoons of a quality store-bought blackening seasoning.
  • For a creamy element, drizzle the tacos with a simple sauce made from plain Greek yogurt mixed with a little lime juice and salt.

Nutrition

Find it online: https://spoonsprout.com/blackened-fish-tacos-with-mango-salsa/