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Crispy Blackened Fish Tacos with Sweet Mango Salsa

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These crispy blackened fish tacos feature a smoky, bold spice mix paired with a fresh, sweet mango salsa for a perfect balance of flavors. Ready in under 30 minutes, they are quick, easy, and perfect for casual gatherings.

Ingredients

Scale
  • 1 lb white fish fillets (tilapia, cod, or mahi-mahi)
  • 2 tablespoons paprika (smoked paprika optional)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil or avocado oil (for frying)
  • 1 large ripe mango, peeled and diced
  • 1/2 red bell pepper, finely chopped
  • 1/4 cup red onion, finely diced
  • 1 small jalapeño, seeded and minced (optional)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt to taste
  • 8 small corn or flour tortillas
  • 1 cup shredded cabbage or lettuce
  • Optional: sour cream or Mexican crema for drizzling

Instructions

  1. Prepare the blackening spice mix by combining paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, salt, and black pepper in a small bowl. Mix thoroughly.
  2. Pat the fish fillets dry with paper towels. Sprinkle the spice mix generously on both sides of each fillet, pressing lightly to adhere. Let rest for 5 minutes.
  3. Make the mango salsa by combining diced mango, red bell pepper, red onion, jalapeño (if using), and chopped cilantro in a medium bowl. Add lime juice and salt to taste. Stir gently and set aside for about 10 minutes.
  4. Heat 2 tablespoons of oil in a skillet over medium-high heat until hot but not smoking.
  5. Cook the fish fillets in the hot pan for 3-4 minutes without moving to form a crust. Flip and cook another 3-4 minutes until fish flakes easily and is opaque. Adjust time for thicker fillets.
  6. Warm the tortillas in a dry skillet for 30 seconds per side or in the microwave wrapped in a damp paper towel for about 20 seconds.
  7. Assemble the tacos by placing pieces of blackened fish on each tortilla. Top with shredded cabbage or lettuce, spoon mango salsa over the fish, and drizzle with sour cream or crema if desired. Serve immediately.

Notes

Use avocado oil for frying for a high smoke point and neutral flavor. Pat fish dry before seasoning to ensure a crispy crust. Let mango salsa rest for 10 minutes to meld flavors. Warm tortillas just before serving. For gluten-free, use corn tortillas. Adjust cayenne and jalapeño for spice level. Leftover fish can be reheated in a hot skillet to maintain crispiness.

Nutrition

Keywords: blackened fish tacos, mango salsa, crispy fish tacos, quick fish tacos, spicy fish tacos, easy dinner, gluten-free fish tacos

Find it online: https://hungermind.com/crispy-blackened-fish-tacos-with-sweet-mango-salsa-easy-recipe-for-perfect-flavor/