Blackened Fish Tacos w/ Mango Salsa

Blackened Fish Tacos w/ Mango Salsa

AuthorpattybCategory

Yields1 Serving
Seafood
 1 whitefish or redfish
Produce
 ½ medium mango
 ¼ medium red onion
 1 medium avocado
 1 jalapeno, seeded
 1 bundle of fresh cilantro
 4 limes
 1 small head of purple cabbage
Spices
 ½ tsp himalayan salt (or sea salt)
 1 ½ tsp paprika
 1 tsp garlic powder
 1 tbsp onion powder
 1 tbsp dried thyme
 1 tsp basil
 1 tsp oregano
 1 tsp cayenne pepper
Packaged Goods
 46 corn tortillas
Oils
 1 tbsp grapeseed oil
1

Preheat oven to 500°F. Place a large cast iron skillet in the oven.

2

To make mango salsa, combine mango, onion, jalapeno, cilantro, ¼ tsp. salt, and lime juice in a medium bowl; toss gently to blend. Set aside.

3

Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed.

4

Place the fish, skin side down on a flat surface, coat lightly with oil, and sprinkle the spice mixture over the top of the filets.

5

When the skillet is hot, place the fish in the hot pan, skin side up, and return the pan to the oven. Cook for about 3 - 8 minutes or until fish flakes easily when tested with a fork and set aside.

6

Warm the taco shells by placing the tortillas on the eye of the burner for about 10 seconds on each side until they get slightly charred. Remove with tongs. If you're not a fan of that method, use a skillet to warm them.

7

Evenly top tortillas with fish, cabbage, avocado, and salsa. Serve with lime wedges.

Need something saucier?
8

If you happen to be a sauce person, add this tomatillo avocado salsa recipe to your meal. All you have to do is add tomatillos and garlic to your shopping list, everything else should already be in your arsenal. Husk, wash, and chop the tomatillos into medium portions then place in a blender with the avocado, garlic, jalapeno, cilantro, lime juice and a pinch of salt. Blend until you have a coarse purée. Pour the mixture into a bowl. Season with salt, as needed. Cover and set aside.

Have leftover mango salsa?
9

Throw the mango salsa on top of a spring mix salad. Pair it with a simple homemade balsamic vinegarette for a cool summer lunch salad.

Ingredients

Seafood
 1 whitefish or redfish
Produce
 ½ medium mango
 ¼ medium red onion
 1 medium avocado
 1 jalapeno, seeded
 1 bundle of fresh cilantro
 4 limes
 1 small head of purple cabbage
Spices
 ½ tsp himalayan salt (or sea salt)
 1 ½ tsp paprika
 1 tsp garlic powder
 1 tbsp onion powder
 1 tbsp dried thyme
 1 tsp basil
 1 tsp oregano
 1 tsp cayenne pepper
Packaged Goods
 46 corn tortillas
Oils
 1 tbsp grapeseed oil

Directions

1

Preheat oven to 500°F. Place a large cast iron skillet in the oven.

2

To make mango salsa, combine mango, onion, jalapeno, cilantro, ¼ tsp. salt, and lime juice in a medium bowl; toss gently to blend. Set aside.

3

Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed.

4

Place the fish, skin side down on a flat surface, coat lightly with oil, and sprinkle the spice mixture over the top of the filets.

5

When the skillet is hot, place the fish in the hot pan, skin side up, and return the pan to the oven. Cook for about 3 - 8 minutes or until fish flakes easily when tested with a fork and set aside.

6

Warm the taco shells by placing the tortillas on the eye of the burner for about 10 seconds on each side until they get slightly charred. Remove with tongs. If you're not a fan of that method, use a skillet to warm them.

7

Evenly top tortillas with fish, cabbage, avocado, and salsa. Serve with lime wedges.

Need something saucier?
8

If you happen to be a sauce person, add this tomatillo avocado salsa recipe to your meal. All you have to do is add tomatillos and garlic to your shopping list, everything else should already be in your arsenal. Husk, wash, and chop the tomatillos into medium portions then place in a blender with the avocado, garlic, jalapeno, cilantro, lime juice and a pinch of salt. Blend until you have a coarse purée. Pour the mixture into a bowl. Season with salt, as needed. Cover and set aside.

Have leftover mango salsa?
9

Throw the mango salsa on top of a spring mix salad. Pair it with a simple homemade balsamic vinegarette for a cool summer lunch salad.

Blackened Fish Tacos w/ Mango Salsa
1 Comment
  • Elle B
    Posted at 21:57h, 05 June Reply

    Yummmy ! 💕

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