Blackened Fish Tacos With Mango And Avocado Salsa Recipe

Recipe By Slurrp

These blackened fish tacos are bursting with flavor and freshness. The fish is seasoned with a blend of spices and then seared to perfection, creating a deliciously crispy exterior. The tacos are topped with a vibrant mango and avocado salsa, adding a sweet and creamy element to balance out the heat from the spices. Serve these tacos with a squeeze of lime and a dollop of sour cream for a truly satisfying meal.

4.7
13 Rating -
Rate
30minstotal
20minsPrep
10minsCook
30m.total
20m.Prep
10m.Cook
Blackened Fish Tacos With Mango And Avocado Salsa
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ingredients serve

Ingredients for Blackened Fish Tacos With Mango And Avocado Salsa Recipe

  • as required For The Blackened Fish
  • 0.17 pound White Fish Fillets
  • 0.17 tablespoon Paprika
  • 0.08 teaspoon Cayenne Pepper
  • 0.08 teaspoon Garlic Powder
  • 0.08 teaspoon Onion Powder
  • 0.08 teaspoon Dried Thyme
  • 0.08 teaspoon Salt
  • 1/25 teaspoon Black Pepper
  • 0.17 tablespoon Olive Oil
  • as needed For The Mango And Avocado Salsa
  • 0.17 Ripe Mango, Diced
  • 0.17 Ripe Avocado, Diced
  • 1/25 cup Diced Red Onion
  • 0.33 tablespoon Chopped Fresh Cilantro
  • 0.17 Juice Lime
  • 1/25 teaspoon Salt
  • as needed For Serving
  • 1.33 Small Flour Tortillas
  • as required Lime Wedges
  • as per your need Sour Cream

Directions: Blackened Fish Tacos With Mango And Avocado Salsa Recipe

Cooking Directions

  • STEP 1.In a small bowl, combine the spices for the blackening seasoning: paprika, cayenne pepper, garlic powder, onion powder, thyme, salt, and black pepper.
  • STEP 2.Rub the blackening seasoning onto both sides of the fish fillets.
  • STEP 3.Heat a skillet over medium-high heat and add the olive oil. Once hot, add the fish fillets and cook for 3-4 minutes per side, or until blackened and cooked through.
  • STEP 4.While the fish is cooking, prepare the mango and avocado salsa. In a medium bowl, combine the diced mango, diced avocado, diced red onion, chopped cilantro, lime juice, and salt. Mix well.
  • STEP 5.Warm the tortillas in a dry skillet or in the microwave.
  • STEP 6.To assemble the tacos, place a blackened fish fillet on each tortilla. Top with a spoonful of the mango and avocado salsa. Serve with lime wedges and sour cream, if desired.
  • STEP 7.Enjoy these delicious blackened fish tacos with mango and avocado salsa!

Cooking Tips

  • Make sure to pat the fish fillets dry before applying the blackening seasoning to ensure a crispy crust.
  • Adjust the amount of cayenne pepper in the blackening seasoning to suit your spice preference.
  • Feel free to add additional toppings to the tacos, such as shredded lettuce, diced tomatoes, or hot sauce.
  • For a healthier option, you can use lettuce wraps instead of tortillas.

Storage and Serving

  • These fish tacos are best enjoyed immediately while the fish is still crispy.
  • If you have any leftovers, store the fish and salsa separately in airtight containers in the refrigerator.
  • To reheat the fish, place it in a preheated oven at 350°F for about 10 minutes, or until heated through.
  • Serve the leftover fish and salsa in tacos, salads, or bowls for a quick and easy meal.
Nutrition
value
186
calories per serving
4 g Fat16 g Protein19 g Carbs3 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    16g
  • Carbs
    19g
  • Fiber
    3g

MacroNutrients

  • Carbs
    19g
  • Protein
    16g
  • Fiber
    3g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    99mg
  • Iron
    2mg
  • Vitamin A
    494mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    43mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    29mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    65mg
  • Manganese
    < 1mg
  • Phosphorus
    219mg
  • Selenium
    28mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp