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Blackened Fish Tacos with Mango Salsa

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!
Course Main Course
Keyword blackened fish, blackened fish tacos, blackened fish tacos with mango salsa, easy dinners, fish, mango, mango salsa, salsa, supper, tacos
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 people
Author Amanda Hookom @HookomOnHealth

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.