Savor the flavors of summer with these Blackened Fish Tacos with Mango Salsa! This delightful and easy recipe combines perfectly seasoned fish, crunchy cabbage, and a sweet mango salsa that elevates your taco night. In just 30 minutes, you can create a delicious meal that's perfect for any occasion. Ready to impress your taste buds? Click through to explore this recipe and make your next dinner a hit!
1 pound firm white fish fillets (like snapper or tilapia)
2 tablespoons olive oil
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
8 small corn tortillas
1 cup shredded cabbage (green or purple)
Fresh cilantro for garnish
For the Mango Salsa:
1 ripe mango, diced
1/2 red bell pepper, finely chopped
1/2 red onion, finely chopped
1 jalapeño, deseeded and minced
Juice of 1 lime
1 tablespoon honey
Salt to taste
![- 1 pound firm white fish fillets (like snapper or tilapia) - 2 tablespoons olive oil - 1 tablespoon paprika - 1 teaspoon cayenne pepper - 1 teaspoon onion powder - 1 teaspoon garlic powder - 1 teaspoon dried oregano - 1 teaspoon salt - 1 teaspoon black pepper - 8 small corn tortillas - 1 cup shredded cabbage (green or purple) - Fresh cilantro for garnish To make blackened fish tacos, start with firm white fish. Snapper and tilapia work best. They hold up well to cooking and have a mild taste. Next, use olive oil to coat the fish. This helps the spices stick and adds flavor. The spice mixture is key to that bold blackened taste. Paprika gives a rich color, while cayenne adds heat. Onion and garlic powders bring depth. Oregano adds a herbal note. Salt and black pepper balance it all. For the tortillas, I recommend small corn ones. They are soft and have a great flavor. Top the tacos with shredded cabbage for crunch. Fresh cilantro adds a pop of color and flavor. - 1 ripe mango, diced - 1/2 red bell pepper, finely chopped - 1/2 red onion, finely chopped - 1 jalapeño, deseeded and minced - Juice of 1 lime - 1 tablespoon honey - Salt to taste Mango salsa adds a bright, fresh taste to the tacos. Start with a ripe mango. It should be sweet and juicy. Dice it into small pieces. Then, chop half a red bell pepper for crunch and color. Finely chop half a red onion for sweetness. The jalapeño gives a spicy kick, so remove the seeds for less heat. Squeeze lime juice over the salsa for tanginess. A bit of honey adds sweetness to balance the flavors. Finally, sprinkle with salt to taste. This salsa is easy to make. It complements the spice of the fish perfectly. You can find the full recipe at the beginning of this article. Enjoy the mix of flavors! To make the mango salsa, start with fresh ingredients. Chop one ripe mango into small pieces. Dice half a red bell pepper and half a red onion. If you like heat, chop one jalapeño after removing the seeds. Put all these tasty bits in a medium bowl. Next, squeeze the juice of one lime over the mix. Add one tablespoon of honey for sweetness. Season with salt to taste. Mix it all well and let it sit for at least ten minutes. This waits for the flavors to blend together. Now, let's make the spice mixture. In a small bowl, combine one tablespoon of paprika, one teaspoon of cayenne pepper, one teaspoon of onion powder, and one teaspoon of garlic powder. Add one teaspoon of dried oregano, one teaspoon of salt, and one teaspoon of black pepper. Mix these spices well. This blend gives the fish its bold flavor. For the fish, use one pound of firm white fillets, like snapper or tilapia. Pat the fish dry with paper towels. This step helps the spices stick better. Rub two tablespoons of olive oil over both sides of the fillets. Then, coat the fish with the spice mixture we made earlier. Heat a skillet over medium-high heat. When the pan is hot, add the seasoned fish. Cook for about three to four minutes on each side. You want the fish to be charred and flaky. To check if it's done, use a fork to see if it flakes easily. While the fish cooks, it’s time to warm the tortillas. Use the same pan to save time. Place eight small corn tortillas in the skillet for about thirty seconds on each side. This makes them soft and easy to fold. Now for the fun part! Take a warm tortilla and place some shredded cabbage on it. Then, add pieces of the blackened fish on top. Finally, add a generous spoonful of mango salsa. This layering gives each bite a burst of flavor. For the final touch, sprinkle fresh cilantro over the tacos. This adds color and freshness. Serve the tacos right away for the best taste. Enjoy every bite of these blackened fish tacos with mango salsa. For a full recipe, check out the [Full Recipe]. - Use a cast-iron skillet for a great sear. - Heat the skillet on medium-high for even cooking. - The fish is done when it flakes easily with a fork. Cooking fish well is all about heat. Start with a hot skillet. This helps to create that nice char. The heat needs to be just right. Too low, and the fish will steam instead of sear. Too high, and it may burn before it cooks through. - Try adding cumin or chili powder for extra depth. - Top with avocado, lime wedges, or hot sauce for a kick. You can play around with spices. Cumin brings warmth, while chili powder adds a smoky tone. Don’t forget about toppings! Slices of avocado add creaminess. A squeeze of lime brightens up each bite. Hot sauce gives your tacos a nice heat. - Chop veggies and make salsa a day early. - Store fish in the fridge, covered, for freshness. Meal prep makes cooking easy. Chop your veggies ahead of time. This saves you time when you’re ready to cook. The salsa can sit in the fridge overnight. This helps the flavors mix well. Keep the fish covered and cold until you cook it. This keeps it fresh and ready for a quick cook. {{image_2}} You can change up the fish in this recipe. Shrimp works great, too. Just season it like the fish. Sear shrimp for about 2-3 minutes on each side. Chicken is another tasty option. Grill or pan-sear chicken strips seasoned with the same spices. If you want a plant-based option, use tofu. Press and dry the tofu, then season it. Cook it until golden. This gives you tasty blackened tacos with your favorite protein. Mango salsa is fresh and sweet, but you can try many other salsas. Pineapple salsa is a fun twist. Just chop fresh pineapple, red onion, and cilantro. Mix in lime juice for zing. Peach salsa is another great choice. Dice ripe peaches and mix them with jalapeño and red onion. Each fruit brings its unique taste, making your tacos exciting and new. If you need gluten-free options, use corn tortillas. They are naturally free of gluten. You can also find gluten-free wraps in stores. For vegan options, skip the fish and use marinated mushrooms or eggplant. They give a meaty texture. You can also try chickpeas for added protein. This way, everyone can enjoy these tacos without missing out on flavor. For the full recipe, check out the Blackened Fish Tacos with Mango Salsa section. To keep your blackened fish tacos and mango salsa tasty, store them right. First, let the fish cool to room temp. Place it in an airtight container. Use parchment paper between layers to avoid sticking. Store the mango salsa in another container. It lasts up to three days in the fridge. Keep the tortillas separate to prevent them from getting soggy. When it's time to eat leftovers, reheat them carefully. For fish, use a skillet over medium heat. Add a tiny bit of olive oil to avoid sticking. Cook for about two to three minutes on each side. This way, the fish stays tender, and you get a nice char. For tortillas, heat them in the same skillet for 30 seconds on each side. This keeps them soft and warm. If you want to save your blackened fish tacos for later, freezing is a great option. Wrap the fish tightly in plastic wrap, then place it in a freezer bag. It can last up to three months. The mango salsa does not freeze well. Instead, make it fresh when you are ready to eat. Store tortillas in a freezer-safe bag. They can stay good for up to six months. Just thaw them in the fridge before use. The best fish for blackening is firm white fish. I often use snapper or tilapia. These types hold up well to high heat and absorb flavors nicely. Other good options include catfish and mahi-mahi. Choose fish that is fresh and has a mild flavor. Yes, you can make the mango salsa ahead of time. Just prepare it a few hours before serving. This gives the flavors time to blend. Store it in the fridge to keep it fresh. For the best taste, try to use it within one day. The spice level can vary based on your taste. The cayenne pepper adds heat, but you can adjust it. If you want less spice, use less cayenne or skip it. The mango salsa balances the heat with sweetness. This makes it a great dish for everyone. I recommend serving blackened fish tacos with sides that complement their flavors. You can pair them with: - Rice and beans - A fresh green salad - Grilled corn on the cob - Chips and guacamole These sides add texture and flavor, making your meal complete. For the full recipe, check out the details above. Blackened fish tacos combine bold flavors and fresh ingredients for a delightful meal. We explored essential components, like firm white fish, a vibrant mango salsa, and warming corn tortillas. With tips for cooking and storage, you can enjoy these tacos quickly and efficiently. Remember, you can switch proteins or try different salsas to fit your taste. Get ready to impress with this fun recipe, perfect for any occasion!](https://savoryspiral.com/wp-content/uploads/2025/07/bceac90b-6c31-4d9f-a46b-1b066dd39a08-250x250.webp)