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- 4 firm white fish fillets (tilapia or mahi-mahi) - 2 tablespoons paprika - 1 teaspoon cayenne pepper - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 tablespoons olive oil (for cooking) - 8 small corn tortillas The main ingredients focus on the fish and spices. The firm white fish holds up well against the heat. Paprika gives a deep flavor, while cayenne adds heat. Garlic and onion powders enhance the taste. Dried oregano brings a nice earthiness. Salt and black pepper balance all the flavors. - 1 cup shredded red cabbage - 1 ripe mango, diced - 1/2 red bell pepper, thinly sliced - 1/4 cup fresh cilantro, chopped - 1 tablespoon lime juice - Salt and pepper to taste The mango slaw bursts with flavor and color. Red cabbage adds crunch and a vibrant hue. Ripe mango provides sweetness, while red bell pepper adds a fresh crunch. Fresh cilantro enhances the dish with bright notes. Lime juice gives a zesty kick, while salt and pepper balance the flavors. - Extra lime wedges - Sliced jalapeños - Avocado slices - Crumbled queso fresco These toppings let you customize each taco. Extra lime wedges add more brightness. Sliced jalapeños bring heat for those who love spice. Creamy avocado balances the flavors. Crumbled queso fresco adds a salty richness. Each option makes your tacos even more delicious! {{ingredient_image_1}} To start, gather your ingredients. You need four fish fillets, like tilapia or mahi-mahi. These fish work well because they cook quickly and stay moist. Next, make the spice blend. In a small bowl, mix two tablespoons of paprika, one teaspoon of cayenne pepper, one teaspoon of garlic powder, one teaspoon of onion powder, one teaspoon of dried oregano, one teaspoon of salt, and half a teaspoon of black pepper. This mix gives the fish its bold flavor. Now, dry the fish fillets with paper towels. This step helps the spices stick better. Rub the spice blend on each fillet, covering both sides. You want an even coat to get that nice blackened crust. Heat two tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the fish in the skillet. Cook for about three to four minutes on each side. The fish should be dark and cooked through. After cooking, remove the fish from the skillet and let it rest. While the fish rests, let’s prepare the mango slaw. In a mixing bowl, combine one cup of shredded red cabbage, one ripe diced mango, half a red bell pepper thinly sliced, and a quarter cup of chopped fresh cilantro. Next, drizzle one tablespoon of lime juice over the mixture. Add salt and pepper to taste. Gently toss everything together until well mixed. The sweet mango and crunchy cabbage balance the spicy fish perfectly. Now it’s time to build the tacos. Start by warming eight small corn tortillas in a separate skillet. Heat them for about 30 seconds on each side until they are soft and pliable. Once warmed, flake the blackened fish into bite-sized pieces. Place the fish on each tortilla and top with the mango slaw. For an extra zing, squeeze more lime juice over the tacos. Enjoy your delicious blackened fish tacos with mango slaw! To get the best blackened fish, start with dry fillets. Drying helps the spices stick well. Use a mix of paprika, cayenne, garlic powder, onion powder, oregano, salt, and black pepper. Rub this mix on both sides of each fillet. Heat olive oil in a skillet until hot. Cook the fish for 3-4 minutes on each side. Watch for a dark crust to form. This is your sign that it's blackened. You can also grill or bake the fish if you prefer. For grilling, preheat your grill to medium-high. Oil the grill grates to prevent sticking. Cook the fish for about 4-5 minutes on each side. For baking, set the oven to 400°F (200°C). Place the fish on a baking sheet and bake for 12-15 minutes. Both methods keep the fish juicy and flavorful. To make your tortillas soft and warm, heat them in a skillet. Use medium heat and warm each tortilla for 30 seconds on both sides. You can also wrap them in foil and place them in the oven at 350°F (175°C) for about 10 minutes. This makes them easy to fold and fill. Warm tortillas enhance the taco experience. Pro Tips Use Fresh Ingredients: Always opt for fresh fish and ripe mango for the best flavor and texture in your tacos. Adjust the Spice Level: Feel free to adjust the amount of cayenne pepper in the spice blend to suit your heat preference. Rest the Fish: Letting the cooked fish rest for a few minutes before flaking helps retain moisture and improves flavor. Experiment with Toppings: Try adding avocado slices or a drizzle of spicy crema for an extra layer of flavor. {{image_2}} You can switch the fish for shrimp or chicken. Shrimp cooks fast and has great flavor. Use the same spice blend. For chicken, use boneless breasts or thighs. Grill or pan-sear them until cooked through. Both options taste amazing and add variety to your tacos. You can change the slaw to match your taste. Try a mix of green and red cabbage for crunch. Add diced pineapple or mango for extra sweetness. You can even use apples or jicama for a fresh twist. This makes the dish fun and colorful! Adjust the spice level to suit your taste. If you like it hot, add more cayenne pepper. You can also use jalapeños in the slaw for an extra kick. For milder flavors, reduce the cayenne and add more paprika. It’s all about what you enjoy! To store leftover fish tacos, place them in an airtight container. Make sure the fish and slaw stay separate. This keeps the tortillas from getting soggy. You can store them in the fridge for up to two days. If you want to enjoy them later, consider freezing. If you want to freeze the fish and slaw, place them in separate freezer bags. Make sure to remove as much air as possible. The fish can last up to three months in the freezer. The slaw is best eaten fresh, but you can freeze it for about a month. Thaw them overnight in the fridge before using. To reheat the blackened fish, place it in a skillet over low heat. Heat for about 5 minutes until warm. You can also microwave it for about 30 seconds. Just be careful; overheating can dry it out. For the slaw, serve it cold for the best flavor. Enjoy your tacos fresh! For blackening, I recommend using firm white fish like tilapia or mahi-mahi. These fish hold up well to high heat. They also soak up the spices nicely, giving you great flavor. Other options include snapper or catfish. Each option brings its own taste, so feel free to experiment! Yes, you can easily make this recipe gluten-free. Just use corn tortillas instead of flour ones, as they are naturally gluten-free. Be sure to check the spice labels, too. Some spice blends may contain gluten, so choose ones that are certified gluten-free. You can store leftovers in the fridge for up to three days. Keep the fish and slaw in separate airtight containers. This helps maintain texture and flavor. If you want to keep them longer, you can freeze the fish for up to three months. Just thaw in the fridge before reheating. You now have a complete guide to making delicious blackened fish tacos. We explored the key ingredients and step-by-step instructions. I shared tips for perfecting the blackening technique and offered fun variations to keep things fresh. Plus, you’ll find info on storing leftovers and reheating them perfectly. Enjoy making these tacos at home and customize them to your taste! You’ll impress your friends and family with your new skills.

Blackened Fish Tacos with Zesty Mango Slaw

Delicious tacos filled with blackened fish and a refreshing mango slaw.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 fillets firm white fish (such as tilapia or mahi-mahi)
  • 2 tablespoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 tablespoons olive oil (for cooking)
  • 8 small corn tortillas
  • 1 cup shredded red cabbage
  • 1 ripe mango, diced
  • 0.5 red bell pepper thinly sliced
  • 0.25 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • to taste salt and pepper

Instructions
 

  • Prepare the Blackened Fish: In a small bowl, mix together the paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and black pepper to create a spice blend.
  • Pat the fish fillets dry with paper towels. Rub each fillet generously with the spice blend on both sides.
  • Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the fish fillets and cook for about 3-4 minutes on each side until the fish is blackened and cooked through. Remove from the skillet and let rest.
  • Make the Mango Slaw: In a mixing bowl, combine the shredded cabbage, diced mango, sliced red bell pepper, and chopped cilantro. Drizzle with lime juice and season with salt and pepper. Toss gently to combine.
  • To assemble the tacos, warm the corn tortillas in a separate skillet over medium heat for about 30 seconds per side until pliable.
  • Flake the blackened fish into bite-sized pieces. Serve the fish on the warmed tortillas, topped with a generous helping of mango slaw.
  • Optional: Squeeze additional lime juice over the tacos for added zest.

Notes

Optional: Squeeze additional lime juice over the tacos for added zest.
Keyword blackened, fish, mango, slaw, tacos