Earlier this year, my husband Kyle and I went to Mexico on vacation. We had so many great meals, but my favorite memory was eating simple fish tacos by the pool. There’s nothing better than lounging and devouring some seriously good, authentic Mexican tacos! Inspired by our trip, I created these Blackened Fish Tacos with Mango Salsa — a fresh, healthy handheld meal that transported me back to those chill poolside vacation days.  

This recipe has a few components, but everything comes together quite easily. Tender flakey pieces of cod are cooked on a stovetop using one of my ultimate hacks: I take a piece of parchment paper, coat both sides with avocado oil, and put it directly into a steel pan.That way, the fish doesn’t stick and you aren’t left with tattered fillets.

It also makes cleanup super simple, which is ideal because a hard-to-clean pan is the last thing you want when you’re about to chow down.

As for toppings, I pair this with a 5-ingredient dairy-free sour cream topping as well as a quick cabbage slaw. But the true star of the show is the vibrant mango salsa.

Fruit salsas are a bit underrated but in something like fish tacos, they’re the perfect, refreshing topping. Go ahead and make extra, because it will not go wasted with a bag of @sietefoods tortilla chips! 

Hope you love this recipe as much as I do, and I really hope it transports you to Mexico too! Enjoy! 

Key Ingredients for Blackened Fish Tacos with Mango Salsa

Here’s what I used to create the ultimate fish taco recipe: 

• Fish: I use cod in this recipe, but any other flakey white fish such as mahi mahi would be a good substitute. My absolute favorite type of fish for tacos, however, is black drum. If you’re from Texas or alongside Florida, then you’re likely familiar with this local variety. If you see it, go ahead and give it a try, and let me know what you think! If you’re partial to salmon, I’m sure that would be delicious too. Just be sure it doesn’t have bones because nobody wants to have to worry about that when going in for a big bite! 
• Spice Blend: A little bit of heat comes from the blackened seasoning blend which goes on the fish and into the dairy-free sour cream topping. Paprika, salt, garlic powder, onion powder, dried oregano, and cayenne provide a nice balance. I’m sure you could also find a blackening spice blend at the grocery store if you want to make this ASAP! 
• Dairy-Free Sour Cream: Every time I go to the grocery store, I’m blown away by the number of new dairy-free options. And thank goodness because it’s about time us dairy-intolerant folks have some tasty choices too! One of my favorite brands is @foragerproject, which makes cashew-based sour cream and yogurt. If you aren’t dairy-free, go ahead and use regular sour cream. And while it will give a different flavor profile, greek or cashew-based yogurt could also work here too. I mix it with a touch of the blackened seasoning to round out the dish.  

• Cabbage: To add that crunchy, fresh component, a quick cabbage slaw is made with shredded green cabbage, lime juice, and salt. Do yourself a favor and buy the pre-shredded cabbage. It’s a great time-saving hack! 
• Mango: Vibrant, sweet, and mouthwatering mango salsa gives these tacos that tropical, beachside vibe. I buy large mangoes and dice them myself by scoring the inside with a criss-cross hatch and popping out the individual pieces. Again, pre-cut mango is an easy option too. Or, to really give this dish a new spin, pineapple or even peaches could be substituted in place of the mango. 
• Tortillas: Corn tortillas hold their shape well and give these tacos their authentic vibe. I use the corn tortillas from @margaritastortillafactory, which are gluten-free and non-GMO verified. If I can’t find these, I look for any brand with minimal ingredients, ideally organic too. 

Step by Step Instructions for Blackened Fish Tacos with Mango Salsa 

MAKE THE BLACKENED SEASONING 

In a small dish, combine the paprika, salt, garlic powder, onion powder, ground oregano, and cayenne pepper. 

PREPARE AND SEASON THE FISH

Slice the cod into 1-inch filets, ensuring they’re similar in size so they cook evenly. 

Pat the blackened seasoning onto the filets, reserving 1 tablespoon of the seasoning for the sour cream. Let the fish rest for 5 minutes as you prepare the rest of the taco components. 

MAKE THE SOUR CREAM TOPPING

In another small bowl, combine the sour cream, mayo, 1 tablespoon of lime juice, remaining 1 tablespoon of blackened seasoning, honey, and a pinch of salt. Stir to combine. Set aside until ready to serve. 

MAKE THE SLAW

In another small bowl, add the shredded cabbage, 1 tablespoon of lime juice, and salt to a dish. Massage gently until the cabbage is softened.  

MAKE THE SALSA

Add the diced mango, tomatoes, juice of 1 lime, red onion, cilantro, and salt to a bowl and stir to combine. 

COOK THE FISH

Add the avocado oil to a stainless steel pan, tilting the pan to coat evenly. Place a piece of parchment paper in the pan. Flip the parchment paper so the avocado oil is coated on both sides. 

Heat the pan with the parchment paper still inside over medium-high heat. Add the cod filets and cook for 3 minutes. Flip gently and cook for another 2 minutes, then remove from heat and set aside. This parchment paper trick ensures the fish filets stay together so you can easily flip them! Cod is a delicate fish and can easily stick to a pan. And no need to fret: the paper doesn’t burn – as long as the paper never touches a gas flame! 

ASSEMBLE THE TACOS

To serve, I add a generous dollop of guacamole to a corn tortilla, topping with a cod filet, mango salsa, seasoned dairy-free sour cream, and cabbage. Dream of being in a tropical location, and enjoy! 

Other Taco Recipes You’ll Love

• Viral Chuck Roast Tacos
• Saucy Braised Chicken Tacos
• Crispy Ground Beef Tacos (Grain-Free, Dairy-Free)
• Shortcut Birria Tacos