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- 4 firm white fish fillets (tilapia or mahi-mahi work best) - 2 tablespoons paprika - 1 teaspoon cayenne pepper (adjust for spice) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 2 tablespoons olive oil (for cooking) - 8 small corn tortillas To achieve the best flavor in your blackened fish tacos, use fresh, firm fish. The spice blend adds a tasty kick. Adjust the cayenne pepper to your heat preference. - 1 cup shredded red cabbage - 1 ripe mango, diced small - 1/2 red bell pepper, thinly sliced - 1/4 cup fresh cilantro, finely chopped - 1 tablespoon fresh lime juice - Salt and pepper, to taste The mango slaw gives a fresh, crunchy contrast to the fish. Use a ripe mango for sweetness. The lime juice brightens the flavors in the slaw. - Olive oil - Avocado oil - Canola oil I recommend olive oil for its flavor and health benefits. Avocado oil is great for high heat, too. Use any oil you prefer for cooking the fish. {{ingredient_image_2}} To start, mix your spices. In a small bowl, combine: - 2 tablespoons paprika - 1 teaspoon cayenne pepper - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper Next, dry your fish fillets. Use paper towels to pat them. This helps the spices stick better. Now, rub the spice mix on both sides. Make sure every part is covered. This gives your fish a bold flavor. Heat a large skillet on medium-high. Add 2 tablespoons of olive oil. Wait until it shimmers. Carefully place the seasoned fillets in the hot oil. Cook for 3-4 minutes on each side. The fish should turn blackened and easily flake with a fork. Once cooked, take the fish out and let it rest. Grab a mixing bowl. Combine these ingredients: - 1 cup shredded red cabbage - 1 ripe mango, diced - 1/2 red bell pepper, thinly sliced - 1/4 cup chopped fresh cilantro Drizzle 1 tablespoon of lime juice over the mix. Add salt and pepper to taste. Toss everything gently. This brightens the slaw and adds a fresh flavor. Now it’s time to put it all together. Warm your corn tortillas in a separate skillet for about 30 seconds on each side. This makes them soft and easy to fold. Use a fork to flake the blackened fish into bite-sized pieces. Place the fish on each tortilla. Top with a generous amount of mango slaw. For an extra kick, squeeze lime juice on top. Your tacos are now ready to enjoy! To achieve perfect blackened fish, use a heavy skillet. Cast iron works best. Heat the oil until it shimmers. This ensures a nice sear. Don't overcrowd the pan. Cook the fillets in batches if needed. Each piece should have space. Flip the fish only once to keep it intact. The spice blend can be tailored to your taste. For milder tacos, cut back on cayenne pepper. Start with half a teaspoon. You can always add more later. If you love heat, feel free to add extra cayenne. Remember, the spice should enhance, not overpower the fish. Presentation matters! Serve the tacos on a bright platter. This highlights the colorful mango slaw. Add lime wedges for a fresh touch. Sprinkle extra cilantro over the top. This not only looks nice but also adds flavor. Enjoy your tacos with a cold drink for the best experience! Pro Tips Choose the Right Fish: Opt for firm white fish like tilapia or mahi-mahi for the best texture and flavor in your tacos. Control the Spice Level: Adjust the amount of cayenne pepper in the spice blend according to your heat preference. Rest the Fish: Allow the cooked fish to rest for a few minutes after cooking. This helps retain its moisture and flavor. Fresh Ingredients Matter: Use ripe mango and fresh cilantro for the slaw to enhance the overall taste and presentation of your tacos. {{image_4}} You can switch up the fish in your tacos. Tilapia and mahi-mahi work well, but you can also try salmon or snapper. Both have a nice flavor that pairs well with spices. If you prefer a milder fish, cod is a great choice too. Whatever fish you choose, make sure it is firm. Firmer fish holds up better during cooking. While mango slaw is fresh and tasty, feel free to mix it up. You can use green cabbage instead of red for a crunchier texture. Add carrots for sweetness or some jalapeños for heat. Try a citrus slaw with oranges or pineapples for a tropical twist. The key is to balance flavors and textures to enhance your tacos. You can easily make this recipe vegan or vegetarian. Swap the fish for grilled tofu or tempeh. Season them with the same spice mix for a kick. For the slaw, consider adding avocado for creaminess. You can also use a plant-based yogurt dressing instead of lime juice. These changes keep the dish vibrant and delicious! To store leftover tacos, place them in an airtight container. Use a layer of parchment paper between layers if needed. This prevents sogginess and keeps the flavors fresh. Store them in the fridge for up to two days. When you’re ready to eat, remember that the fish and slaw may lose some crispness but will still taste great! You can freeze the fish and slaw separately for longer storage. Wrap the fish fillets tightly in plastic wrap or aluminum foil. Place them in a freezer bag. They can stay fresh for about three months. For the slaw, store it in a sealed container. Keep in mind that freezing may change the texture of the slaw, so use it within a month for best taste. To reheat the fish, place it in a skillet over medium heat. Cook the fish for about 3-4 minutes until warmed through. Avoid high heat to prevent drying it out. For the slaw, serve it cold from the fridge. If you prefer it warm, lightly toss it in a pan for a minute or two. Warm tortillas can be made in a skillet, just like before, for that fresh taste! Yes, you can use frozen fish. Just ensure it is thawed completely before cooking. Pat the fish dry with paper towels. This step helps the spices stick better. It also prevents excess moisture during cooking. Frozen fish can work well, especially if it is fresh-frozen. Blackened fish tacos go great with many sides. Here are some ideas: - Mexican rice: This adds a nice texture. - Refried beans: They are hearty and filling. - Guacamole: Its creaminess balances the spice of the fish. - Corn salad: A fresh, crunchy option to complement the tacos. These sides will enhance your meal and make it more satisfying. You can make the slaw ahead of time. Just mix all the slaw ingredients together. Store it in an airtight container in the fridge. This helps the flavors blend and deepen. Make sure to add lime juice just before serving. This keeps the slaw fresh and vibrant! Blackened fish tacos are a tasty dish with fresh mango slaw and spices. You learned how to pick ingredients, cook the fish, and make slaw. We covered great tips for cooking and storing leftovers. You can try different fish and slaw for fun variations. Keep the recipes handy for more tacos soon. Enjoy making and sharing this bright, flavorful meal.

Blackened Fish Tacos with Zesty Mango Slaw

Delicious blackened fish tacos topped with a fresh and zesty mango slaw.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 4 fillets firm white fish (tilapia or mahi-mahi)
  • 2 tablespoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 8 small corn tortillas
  • 1 cup shredded red cabbage
  • 1 ripe mango, diced
  • 0.5 red bell pepper thinly sliced
  • 0.25 cup fresh cilantro, finely chopped
  • 1 tablespoon fresh lime juice
  • to taste salt and pepper

Instructions
 

  • In a small bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, dried oregano, salt, and black pepper to create a spice blend.
  • Pat the fish fillets dry with paper towels and rub the spice blend on both sides of each fillet.
  • Heat olive oil in a large skillet over medium-high heat. Cook the seasoned fish fillets for 3-4 minutes on each side until blackened and flaky. Remove from skillet and let rest.
  • In a mixing bowl, combine shredded red cabbage, diced mango, sliced red bell pepper, and chopped cilantro. Drizzle with lime juice and season with salt and pepper. Toss gently.
  • Warm the corn tortillas in a separate skillet for about 30 seconds on each side until soft and pliable.
  • Flake the blackened fish into bite-sized pieces and place on the warmed tortillas. Top with the mango slaw.
  • Optional: Squeeze additional lime juice over the tacos before serving.

Notes

Serve the tacos on a colorful platter, garnished with lime wedges and additional cilantro.
Keyword blackened fish, fish, mango slaw, tacos