Hey there, food lovers! If you’re craving a dish that transports you straight to a sunny poolside in Mexico, these Blackened Fish Tacos with Mango Salsa are exactly what you need! The tender, flaky cod filets are coated in a zesty blackened seasoning, then paired with the most refreshing, sweet mango salsa. Add a little dairy-free sour cream, some cabbage for crunch, and serve it all in a warm corn tortilla, and you’ve got the ultimate taco experience! These tacos are healthy, flavorful, and just the right amount of spicy. Trust me, they’ll become your go-to recipe for any taco night!

Method

Making the blackened seasoning

To start, combine all of the blackened seasoning ingredients in a small dish. This includes the paprika, garlic powder, onion powder, ground oregano, cayenne, and salt. This blend will create a flavorful, smoky coating for the fish that perfectly complements the taco’s overall taste. Stir the spices together so they’re evenly mixed, and set the dish aside for the next steps.

Preparing the cod

Slice the cod into 1-inch filets. This ensures that each piece is small enough to cook evenly and fit perfectly into your taco. Take the blackened seasoning you just prepared and coat the cod filets with the seasoning, pressing it into the fish to make sure it sticks well. Set aside about 1 tablespoon of the seasoning for later use, and let the fish sit for about 5 minutes to allow the flavors to soak into the tender cod.

Making the sour cream sauce

In a separate small bowl, combine the dairy-free sour cream, mayonnaise, 1 tablespoon of lime juice, the remaining blackened seasoning, honey, and a pinch of salt. Stir everything together until the mixture is smooth and creamy. This tangy, slightly sweet sauce will bring all the flavors together in the taco, offering a nice contrast to the spiciness of the blackened fish.

Preparing the cabbage

Next, take the shredded green cabbage and place it in another small bowl. Add 1 tablespoon of lime juice and a pinch of salt, and gently massage the cabbage with your hands. This step is important because it helps soften the cabbage and enhances its flavor, giving the tacos a fresh, crunchy element that balances the richness of the fish and creamy sauce.

Making the mango salsa

For the mango salsa, combine the diced mango, diced roma tomatoes, lime juice, diced red onion, chopped cilantro, and salt in a bowl. Stir everything together to combine. The mango salsa adds a refreshing burst of sweetness to the tacos, and the cilantro and lime bring brightness to the overall flavor. This salsa is the perfect topping for the blackened cod!

Cooking the fish

Now, it’s time to cook the cod. Heat the avocado oil in a stainless steel pan over medium-high heat. Add a piece of parchment paper to the pan, ensuring both sides are coated with the oil. This step helps to keep the fish moist and prevents it from sticking to the pan. Once the pan is hot, add the seasoned cod filets and cook for 3 minutes on one side. Use tongs to flip the filets gently and cook the other side for another 2 minutes, or until the fish is cooked through. Once done, remove the cod from the pan and set it aside.

Assembling the tacos

Now comes the fun part assembling the tacos! Start by warming your corn tortillas and spreading a generous layer of guacamole on the bottom of each one. Add a piece of the blackened cod filets to each tortilla. Next, top the fish with a generous spoonful of the fresh mango salsa, and drizzle the seasoned sour cream sauce over the top. Finish the tacos by adding a bit of the massaged cabbage for crunch. Serve immediately and enjoy the burst of flavors in every bite!

Necessary Tools

Small dish for blackened seasoning
Knife and cutting board
Mixing bowls (at least 3)
Stainless steel pan
Parchment paper
Spoon or spatula for stirring
Tongs for flipping fish
Serving plates

Blackened Fish Tacos with Mango Salsa

Recipe by Troy Jorge

0.0 from 0 votes

Cuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

1 lb cod
2 tbsp avocado oil
1/2 cup dairy-free sour cream
1 tbsp mayonnaise
1 tbsp honey
Pinch of salt
1 1/2 cups green cabbage, shredded
2 tbsp lime juice (divided; about 1 lime)
1/4 tsp salt
Blackened Seasoning:
3 tsp paprika
2 tsp salt
2 tsp garlic powder
2 tsp onion powder
1 tsp ground oregano
1/2 tsp cayenne
Mango Salsa
2 cups of mango, diced (about 3 large mangos)
1/2 cup roma tomatoes, diced
3 tbsp lime juice (about 1 lime)
2 tbsp red onion, diced
1/4 cup cilantro, chopped
1/2 tsp salt + more to taste
For serving:
Corn tortillas
Guacamole

Directions

Making the blackened seasoning:
Start by combining all of the blackened seasoning ingredients in a small dish. This blend of paprika, garlic powder, onion powder, oregano, and cayenne will give the fish a bold, smoky flavor that’s perfect for tacos!
Preparing the cod:
Slice the cod into 1-inch filets. Reserve about 1 tablespoon of the blackened seasoning for later, and then coat the fish filets with the remaining seasoning. Let the seasoned fish sit for about 5 minutes so the flavors soak in.
Making the sour cream sauce:
In a small bowl, mix together the dairy-free sour cream, mayonnaise, lime juice, the remaining blackened seasoning, honey, and a pinch of salt. Stir until it’s smooth and creamy, then set it aside. This sauce adds a tangy, sweet kick to the tacos!
Preparing the cabbage:
In another small bowl, combine the shredded cabbage with 1 tablespoon of lime juice and a pinch of salt. Gently massage the cabbage with your hands to soften it a bit. This will add a crunchy, fresh element to balance the richness of the fish.
Making the mango salsa:
For the salsa, combine the diced mango, tomatoes, lime juice, red onion, cilantro, and salt in a bowl. Stir everything together. This salsa adds a refreshing sweetness that pairs so well with the spicy fish and tangy sour cream!
Cooking the fish:
Heat the avocado oil in a stainless steel pan over medium-high heat. Add a piece of parchment paper to the pan and coat both sides with the oil. Once the pan is hot, place the cod filets in the pan. Cook for 3 minutes on one side, flip gently, and cook for another 2 minutes until the fish is fully cooked. Remove the fish from the pan and set it aside.
Assembling the tacos:
To assemble, take a warm corn tortilla and spread a layer of guacamole on the bottom. Add a piece of blackened cod, then top it with a generous spoonful of mango salsa. Drizzle the seasoned sour cream sauce over the top and finish with a bit of the massaged cabbage. Serve immediately and enjoy!

Notes

When cooking the fish, be gentle when flipping it to prevent it from breaking apart. The cod is delicate, and using tongs will help keep it intact.
Don’t skip the parchment paper when cooking the cod; it helps the fish stay moist and makes the cooking process easier.
Be sure to massage the cabbage gently, as it will soften and become more flavorful when mixed with lime juice.

Serving Suggestions

Serve these Blackened Fish Tacos with a side of chips and salsa for a complete Mexican-inspired meal.
Pair with a cold margarita for the perfect taco night!
For a fresh, light side, try serving with a simple green salad or roasted vegetables.

Fun Fact

Did you know that mangoes are packed with vitamin C, which helps boost your immune system? Not only are they sweet and tasty, but they also help keep you healthy!

Conclusion

These Blackened Fish Tacos with Mango Salsa are the perfect combination of spicy, sweet, and fresh! Whether you’re planning a taco night with friends or treating yourself to something healthy and flavorful, these tacos will definitely hit the spot. Give them a try and let me know how much you enjoy them! Happy cooking!