These blackened fish tacos with mango salsa are delicious and simple to make. The spicy heat of the fish pairs beautifully with the fresh and cool mango salsa for a flavorful combination!
Jump to RecipeNothing says summer quite like some fresh fish tacos enjoyed on the patio, am I right?! And these blackened fish tacos with mango salsa don’t disappoint! They’re quick and easy to throw together for a sweet and spicy combination that’s just right.
We’re going to start this recipe off by prepping all our produce! Peel and dice your mango, dice your roma tomato, green bell pepper, and purple onion, mince your garlic, and finely chop your fresh cilantro. Look at those colors!
Then, it’s time to raid your spice cabinet to find everything you’ll need for the blackened seasoning. Measure out your seasonings into a bowl wide enough to dip your fish into. Then, gently mix them all together. You’ll want to do this gently so that you don’t end up inhaling some of the seasonings because they’ll burn the inside of your nose a bit (this is exactly what I accidentally did–oops!).
Then, it’s time to get cooking! Heat up 1 tbsp of olive oil in a large skillet over medium-high heat. Pour the rest of the olive oil into another bowl wide enough to dip your fish into. Dip each fish fillet into the olive oil before coating with the blackened seasoning mixture. Then, place the coated fish fillets into your heated skillet and cook for about 2 minutes per side. You’ll know the fish is done when it easily flakes apart and reaches an internal temperature of 145 degrees Fahrenheit.
Remove your cooked fish fillets from the skillet and shred into bite-sized pieces. Alternatively, you could cut your fish into strips if you’d like. Personally, I like flaking them apart the best because it’s easier to get a bite of all the flavors that way.
In a small bowl, combine all your fresh mango salsa ingredients. Gently stir together the mango, roma tomato, green bell pepper, purple onion, garlic, lime juice, and fresh cilantro until combined. Then, gather all your components together and any desired garnishes because it’s time to build our tacos!
To assemble your fish tacos, grab a tortilla, layer your fish onto it, top with mango salsa, and garnish with red cabbage or anything else you choose! Grab yourself a nice drink, get outside, and enjoy!
If you try this recipe, please be sure to leave your thoughts and a rating in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online! Enjoy!
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Blackened Fish Tacos with Mango Salsa
Ingredients
For the fish:
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tsp ground black pepper
- 1/2 tsp cayenne pepper
- 1/4 cup olive oil
- 1 lb cod fillets
For mango salsa:
- 1 ripe mango peeled and diced
- 1 roma tomato diced
- 1/2 green bell pepper diced
- 1/4 medium purple onion diced
- 2 cloves garlic minced
- 1/2 lime juiced
- 1/4 cup fresh cilantro finely chopped
For tacos:
- 8 corn tortillas
- 1 cup red cabbage shredded (optional)
Instructions
- In a small bowl, mix together all the seasonings for the fish.
- Heat one tablespoon of olive oil in a large skillet over medium-high heat, and coat the fish fillets in remaining olive oil before coating in seasoning mixture.
- Place fish in heated skillet and cook for about 2 minutes per side, or until fish easily flakes apart. Remove fish from skillet and flake apart into bite-sized pieces.
- In a small bowl, mix together all mango salsa ingredients until combined.
- Serve tacos in a corn tortilla. Layer fish and mango salsa over individual tortillas. Top with red cabbage, if desired.
Notes
- Use tilapia or another mild white fish instead of cod, if desired.
- Additional garnishes to try: thinly sliced radishes, sour cream, hot sauce, additional fresh cilantro, lime wedges.
- Serve leftovers in an airtight glass container in the refrigerator for 3-5 days.