If you’re craving a dish bursting with bold flavors and fresh, vibrant colors, then this Blackened Fish Tacos with Mango Salsa Recipe is exactly what you need. Imagine flaky, perfectly blackened fish with a smoky spice hit, paired with a sweet and zesty mango salsa and crunchy cabbage all wrapped in warm corn tortillas — it’s a delightful combination that will have your taste buds singing with every bite. This recipe is straightforward, quick to prepare, and absolutely perfect for a weeknight dinner or when you want to impress friends with a colorful, fresh meal.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in bringing the tacos to life. From the blend of spices that creates that signature blackened crust on the fish to the bright, juicy mango salsa that adds a refreshing contrast, each component is simple yet essential, balancing taste, texture, and color perfectly.
- Paprika: Adds a deep smoky flavor and vibrant red color to the seasoning blend.
- Cayenne: Provides just the right amount of heat to give the fish its signature kick.
- Onion powder: Enhances the savory layers in the blackening spice mix.
- Garlic powder: Brings a warm, aromatic punch to the seasoning.
- Basil: Offers a subtle herbal note to complement the other spices.
- Oregano: Adds earthiness and complexity to the blackened blend.
- Thyme: Lends a fragrant, slightly minty flavor that rounds out the seasoning.
- Sea salt: Essential for intensifying all the flavors in the dish.
- Fresh ground pepper: A hint of sharpness to balance the heat and sweetness.
- Cod or firm white fish: The star of the dish – flaky and mild, perfect for blackening.
- High heat oil: Necessary for cooking the fish quickly and achieving that beautiful crust.
- Corn tortillas: The classic, slightly sweet base that holds all the flavors together.
- Red cabbage: Adds crisp crunch and a pop of color to the tacos.
- Lime juice: Brightens the salsa with fresh acidity.
- Red bell pepper: Contributes sweetness and vibrant red texture to the salsa.
- Mango: The sweet star ingredient that contrasts the spicy fish perfectly.
- Chopped cilantro: Brings fresh herbal brightness and color to the salsa.
- Pinch of salt: Helps all the salsa flavors sing in harmony.
How to Make Blackened Fish Tacos with Mango Salsa Recipe
Step 1: Craft the Blackened Seasoning Blend
Begin by mixing together paprika, cayenne, onion powder, garlic powder, basil, oregano, thyme, sea salt, and freshly ground pepper. This blend is the magic behind the bold, smoky crust that blackened fish is famous for. If you like it spicier, add a bit more cayenne; if you prefer mild, keep it on the lower side.
Step 2: Prepare the Mango Salsa
In a bowl, combine diced mango, finely chopped red bell pepper, freshly chopped cilantro, lime juice, and a pinch of salt. This simple salsa bursts with juicy sweetness and zesty brightness that perfectly balances the spicy fish. Mixing this ahead allows the flavors to meld beautifully.
Step 3: Heat Your Skillet
Set a large skillet over medium-high heat. A cast iron pan is ideal because it holds and distributes heat evenly, ensuring a crisp, charred crust on the fish without overcooking it. Getting the pan hot is key for that signature blackening effect.
Step 4: Warm Your Tortillas
This is optional but highly recommended. While the skillet heats, warm your corn tortillas, one or two at a time, on the skillet. Keeping them warm in a tortilla warmer or wrapped in a clean kitchen towel prevents them from drying out and makes assembling the tacos more enjoyable.
Step 5: Season the Fish Generously
Pat your cod (or alternate firm white fish) dry, then coat each side evenly and generously with the blackened seasoning mix. Don’t be shy — the seasoning is what gives the fish its vibrant, bold flavor and that irresistible crust.
Step 6: Cook the Fish
Add the high-heat oil to the skillet, then place the seasoned fish in the hot pan. Cook without moving it for 4 to 5 minutes, allowing the spices to darken and form a blackened crust. Carefully flip the fish and cook for another 4 to 5 minutes until it flakes easily and is cooked through. Cook time may vary if your fish is thick — adjust accordingly.
Step 7: Prepare the Fish for Tacos
Once cooked, transfer the fish to a platter and gently break it into bite-sized pieces. Doing this while it’s still warm keeps it tender and makes assembling the tacos quick and easy.
Step 8: Assemble Your Blackened Fish Tacos with Mango Salsa Recipe
Lay out your warmed tortillas, then pile on pieces of the blackened fish, a generous handful of shredded red cabbage for crunch, and a spoonful of the refreshing mango salsa. Each bite is a harmonious blend of spicy, sweet, and tangy flavors you will fall in love with.
How to Serve Blackened Fish Tacos with Mango Salsa Recipe
Garnishes
Garnishes like a squeeze of extra lime juice, a dollop of creamy avocado or sour cream, or fresh cilantro leaves enhance the tacos’ flavor and presentation. They add freshness, creaminess, or additional brightness to each bite, making the meal even more memorable.
Side Dishes
Serve these tacos alongside simple sides like Mexican street corn, black beans, or a light cucumber salad to keep the meal balanced and refreshing. These sides complement the vibrant flavors without overwhelming the delicate fish and salsa.
Creative Ways to Present
For a fun twist, serve the blackened fish tacos family-style with all components laid out separately, letting guests build their own tacos. Alternatively, use lettuce cups instead of tortillas for a low-carb option that’s just as delicious and visually appealing.
Make Ahead and Storage
Storing Leftovers
Store leftover blackened fish and mango salsa separately in airtight containers in the refrigerator. The fish stays good for up to 2 days, while the salsa lasts about 3 days, retaining its fresh flavor best when kept chilled.
Freezing
It’s best not to freeze the assembled tacos as the textures can suffer. However, the blackened seasoned fish can be frozen before cooking for up to 1 month. Thaw thoroughly in the refrigerator before cooking for best results.
Reheating
Reheat the fish gently in a skillet over low to medium heat to preserve its texture and flavor. Avoid microwaving if possible, as it can dry out the fish. Warm the tortillas fresh before assembling again for a delicious, just-made taste.
FAQs
Can I use fish other than cod for this recipe?
Absolutely! While cod is mild and flaky, other firm white fish like halibut, mahi mahi, or tilapia work wonderfully with this Blackened Fish Tacos with Mango Salsa Recipe. Just ensure the fish is fresh and firm so it holds up well during cooking.
How spicy are these blackened fish tacos?
The spice level can be adjusted to your liking. The recipe includes cayenne for heat, but you can reduce or increase the amount depending on your preference. The mango salsa also helps balance the spiciness with its natural sweetness.
Can I make the mango salsa ahead of time?
Yes! Making the mango salsa a few hours in advance allows the flavors to meld together beautifully. Just remember to add the cilantro and lime juice closer to serving to keep the freshness vibrant.
What’s the best way to warm the tortillas?
Warming tortillas on a hot skillet or griddle for 20-30 seconds per side works great. For keeping them warm, stack them in a tortilla warmer or wrap them in a clean kitchen towel. This prevents them from drying out and makes them pliable for wrapping around your fillings.
Can I substitute corn tortillas with flour tortillas?
Yes, flour tortillas can be used if preferred. Corn tortillas provide a more traditional flavor and slight sweetness that pairs beautifully with the blackened fish and mango salsa, but flour tortillas offer a softer, more flexible texture, so choose based on your taste!
Final Thoughts
I truly believe this Blackened Fish Tacos with Mango Salsa Recipe is a game changer for your taco nights or any time you want a quick, fresh, and exciting meal. The combination of bold spices, juicy fruitiness, and crunchy textures comes together effortlessly, making it one of my go-to recipes whenever I want to wow my friends and family. Give it a try, and I promise it will become a favorite in your kitchen too!
