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Blackened Fish Tacos with Mango Salsa - Olivia Adriance
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5 from 4 votes

BLACKENED FISH TACOS WITH MANGO SALSA

These Blackened Fish Tacos paired with a fresh and easy mango salsa will take you on a trip to Mexico. Taco night just got a major upgrade!
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Servings: 4
Author: Olivia Adriance

Ingredients

Blackened Seasoning:

  • 3 teaspoons paprika
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon ground oregano
  • ½ teaspoon cayenne

Fish:

  • 1 pound cod
  • 2 tablespoons avocado oil

Dairy-Free Seasoned Sour Cream:

  • ½ cup dairy-free sour cream
  • 1 tablespoon mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon lime juice (about ½ of a lime, save the other half for the cabbage slaw)
  • 1 tablespoon blackened season (from recipe above)
  • Pinch of salt

Cabbage Slaw:

  • 1 ½ cups green cabbage, shredded
  • 1 tablespoon lime juice (about ½ of a lime)
  • ¼ teaspoon salt

Mango Salsa:

  • 2 cups fresh mango, diced (about 3 large mangos)
  • ½ cup Roma tomatoes, diced
  • 2 tablespoons red onion, diced
  • 3 tablespoons lime juice (about 1 lime)
  • ¼ cup cilantro, chopped
  • ½ teaspoon salt + more to taste

For Serving:

  • Corn tortillas
  • Guacamole

Instructions

  • Make the Blackened Seasoning: In a small dish, combine the spices for the blackened seasoning (paprika, salt, garlic powder, onion powder, ground oregano, cayenne).
  • Prepare and Season the Fish: Slice the cod into 1-inch filets. Reserve 1 tablespoon of the blackened seasoning and pat the rest of the seasoning onto all sides of the fish filets. Let sit for 5 minutes.
  • Make the Sour Cream:  In another small bowl, combine the sour cream, mayo, 1 tablespoon of lime juice, 1 tablespoon of reserved blackened seasoning, honey, and a pinch of salt. Stir to combine. Set aside.
  • Make the Slaw: In another small bowl, add the shredded cabbage, 1 tablespoon of lime juice, and salt to a dish and massage gently.
  • 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, and place a piece of parchment paper in the pan, coating on both sides with the avocado oil. Heat the pan over medium-high. Add the cod filets and cook for 3 minutes, flip gently, and cook for another 2 minutes then remove from heat.
  • Assemble the Tacos: Add guacamole, a cod filet, mango salsa, seasoned sour cream, and some cabbage to a corn tortilla. Enjoy!

Notes

It goes without saying that this pairs nicely with a margarita, a plate of chips and salsa, and extra mango salsa or guac if you have it!

Nutrition

Calories: 505kcal | Carbohydrates: 61g | Protein: 27g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 2004mg | Potassium: 1014mg | Fiber: 9g | Sugar: 20g | Vitamin A: 2321IU | Vitamin C: 52mg | Calcium: 156mg | Iron: 2mg