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Crispy Blackened Fish Tacos Recipe with Easy Fresh Mango Salsa

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These crispy blackened fish tacos paired with a fresh, sweet mango salsa offer a perfect balance of smoky heat and fruity brightness, making them a quick and satisfying meal for any occasion.

Ingredients

Scale
  • 1 pound (450g) white fish fillets (cod, tilapia, or mahi-mahi), skinless and boneless
  • ½ cup (120ml) buttermilk
  • Blackened seasoning blend:
  • 1 tablespoon paprika
  • ½ teaspoon cayenne pepper (adjust for heat preference)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup (65g) all-purpose flour or cornmeal
  • ½ cup (120ml) vegetable oil or avocado oil for frying
  • For the Fresh Mango Salsa:
  • 1 large ripe mango, peeled and diced
  • ½ cup (75g) red bell pepper, finely diced
  • ¼ cup (40g) red onion, finely chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1 small jalapeño, seeded and minced (optional)
  • Fresh lime juice from 1 lime (about 2 tablespoons)
  • ¼ teaspoon salt or to taste
  • For Serving:
  • 8 small corn or flour tortillas (6-inch size)
  • 1 cup shredded cabbage or lettuce
  • ½ cup crema or sour cream (optional)
  • Lime wedges for garnish

Instructions

  1. Prepare the Mango Salsa (10 minutes): In a medium bowl, combine diced mango, red bell pepper, red onion, cilantro, and jalapeño. Add fresh lime juice and salt, then gently toss. Cover and refrigerate while preparing the fish.
  2. Mix the Blackened Seasoning (5 minutes): In a small bowl, whisk together paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, salt, and black pepper. Set aside.
  3. Marinate the Fish (10 minutes): Pour buttermilk into a shallow dish. Cut fish into 3-inch taco-sized pieces. Dip each piece into buttermilk, coating thoroughly.
  4. Coat the Fish (5 minutes): Spread flour or cornmeal on a plate. Mix half of the blackened seasoning into the flour. Dredge each buttermilk-coated fish piece in the seasoned flour, pressing lightly to form a crust.
  5. Cook the Fish (8-10 minutes): Heat ½ cup oil in a skillet over medium-high heat until shimmering. Add fish pieces in a single layer without overcrowding. Cook 3-4 minutes per side until crust is deep brown and fish flakes easily. Drain on paper towels.
  6. Warm the Tortillas (2-3 minutes): Warm tortillas in a dry skillet or wrap in foil and heat in a 300°F (150°C) oven for 5 minutes.
  7. Assemble the Tacos: Layer warm tortillas with shredded cabbage, crispy blackened fish, and a generous spoonful of mango salsa. Drizzle with crema or sour cream if desired and add a squeeze of lime.

Notes

Use room temperature fish for even cooking. Adjust cayenne and jalapeño for heat preference. Use oils with high smoke points like avocado or vegetable oil. Drain fish on paper towels after frying to keep tacos crispy. Warm tortillas just before serving. For gluten-free, substitute flour with chickpea or almond flour.

Nutrition

Keywords: fish tacos, blackened fish, mango salsa, crispy fish, easy dinner, quick recipe, seafood tacos, fresh salsa, spicy fish, healthy tacos

Find it online: https://zorbmeal.com/crispy-blackened-fish-tacos-recipe-with-easy-fresh-mango-salsa/