Blackened Fish Tacos with Mango Salsa
Spice-crusted fish seared until charred, piled onto warm tortillas with bright mango salsa.
Dietary
Pescatarian, Wheat free, Nut free, Halal
Allergens
Fish, Dairy
Firm white fish gets coated in a smoky blackening spice blend and seared hot in a skillet until the crust darkens and the flesh turns flaky. Paired with a juicy mango salsa and a quick lime crema, these tacos balance heat and sweetness in every bite. A quick weeknight dinner that still feels like a trip somewhere warm.
Ingredients
- 1 1/2 pounds tilapia or mahi mahi fillets
- 2 tablespoons blackening seasoning
- 2 tablespoons olive oil
- 1 mango, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, minced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 8 corn tortillas
- 1 cup shredded green cabbage
- 1 lime, cut into wedges
Method
-
In a small bowl, combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, 2 tablespoons lime juice, and salt. Stir and set aside to let the flavors meld.
-
In a separate small bowl, whisk together the sour cream and 1 tablespoon lime juice until smooth. Set aside.
-
Pat the fish fillets dry with paper towels, then coat both sides evenly with the blackening seasoning.
-
Heat the olive oil in a 9-inch skillet over high heat until shimmering.
-
Add the fish to the skillet and sear until a dark, blackened crust forms, about 3 minutes per side, until the fish flakes easily with a fork.
-
Transfer the fish to a plate and let rest for 2 minutes, then flake into large chunks with a fork.
-
Warm the tortillas in a dry skillet over medium heat, about 30 seconds per side, until pliable and lightly charred in spots.
-
Assemble the tacos by layering shredded cabbage, flaked fish, and mango salsa onto each tortilla.
-
Drizzle with the lime crema and serve immediately with lime wedges on the side.
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Blackened Fish Tacos with Mango Salsa
Firm white fish gets coated in a smoky blackening spice blend and seared hot in a skillet until the crust darkens and the flesh turns flaky. Paired with a juicy mango salsa and a quick lime crema, these tacos balance heat and sweetness in every bite. A quick weeknight dinner that still feels like a trip somewhere warm.
30 min 4 servings 385 cal
Ingredients
- 1 1/2 pounds tilapia or mahi mahi fillets
- 2 tablespoons blackening seasoning
- 2 tablespoons olive oil
- 1 mango, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, minced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 8 corn tortillas
- 1 cup shredded green cabbage
- 1 lime, cut into wedges
Method
- 1
In a small bowl, combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, 2 tablespoons lime juice, and salt. Stir and set aside to let the flavors meld.
- 2
In a separate small bowl, whisk together the sour cream and 1 tablespoon lime juice until smooth. Set aside.
- 3
Pat the fish fillets dry with paper towels, then coat both sides evenly with the blackening seasoning.
- 4
Heat the olive oil in a 9-inch skillet over high heat until shimmering.
- 5
Add the fish to the skillet and sear until a dark, blackened crust forms, about 3 minutes per side, until the fish flakes easily with a fork.
- 6
Transfer the fish to a plate and let rest for 2 minutes, then flake into large chunks with a fork.
- 7
Warm the tortillas in a dry skillet over medium heat, about 30 seconds per side, until pliable and lightly charred in spots.
- 8
Assemble the tacos by layering shredded cabbage, flaked fish, and mango salsa onto each tortilla.
- 9
Drizzle with the lime crema and serve immediately with lime wedges on the side.
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