Blackened Fish Tacos with Mango Salsa Recipe

My First Fish Taco Fumble

I made my first fish taco years ago. I was so nervous. I thought it had to be perfect.

I used too much spice. We all coughed at the table! I still laugh at that. Now I know, food is about joy, not perfection. That matters more than anything.

Why We “Blacken” the Fish

That dark, spicy crust is not burnt. It is flavor magic. The high heat locks in the juicy taste.

It makes the kitchen smell amazing. Fun fact: The “blackening” cooking style comes from Louisiana. A chef named Paul Prudhomme made it famous. Do you like spicy food, or do you prefer things mild?

The Salsa That Sings

Now, the mango salsa. This is the sunshine on your taco. The sweet mango and the sharp lime are best friends.

They dance together in the bowl. Mixing them is my favorite part. It feels like summer. What is your favorite fruit to add to a savory dish? I would love to know.

Putting It All Together

Warm your corn tortillas. It makes them soft and cozy. Then, layer the crunchy cabbage, the hot blackened fish, and the cool salsa.

Every bite has a different feel. Crunch, then spice, then sweet. That mix of textures matters. It keeps your mouth happy. Do you build one taco at a time, or make a whole platter for everyone to share?

A Simple, Happy Meal

This meal looks fancy. But it is just simple parts, put together with love. You can get the fish ready while the salsa sits.

It teaches you about balance. Hot needs cold. Spicy needs sweet. That is a good lesson for the kitchen, and for life too.

Ingredients:

Ingredient	Amount	Notes
Cod (or other firm white fish)	1 pound	Halibut or mahi mahi also work
High heat oil	2 tablespoons
Corn tortillas	12
Shredded red cabbage	2 cups
Lime, juiced	1/2 lime (1 tbsp)
Red bell pepper, diced	1/4 pepper
Mango, diced	1 mango
Cilantro, chopped	1 heaping tablespoon
Salt	1 pinch
Blackening Spices:
Paprika	2 teaspoons
Cayenne	1/2 – 1 teaspoon	Adjust to spice preference
Onion powder	1 teaspoon
Garlic powder	1 teaspoon
Basil	1/2 teaspoon
Oregano	1/2 teaspoon
Thyme	1/2 teaspoon
Sea salt	1/2 teaspoon
Fresh ground pepper	1/4 teaspoon

My Summer Fish Taco Secret

Hello, my dear! It’s Anna. Come sit with me. I want to tell you about my favorite summer dinner. It’s these blackened fish tacos. They always remind me of my grandson, Leo. He used to say fish was “too fishy.” Then he tried one of these. He ate three! I still laugh at that. The secret is the spicy crust and sweet mango salsa. Doesn’t that smell amazing when it cooks? It’s like a party in your kitchen. Let’s make them together. It’s easier than you think.

Step 1: First, let’s make our magic dust. That’s what I call the blackening spices. Mix them all in a little bowl. Paprika, cayenne, garlic powder, and the rest. Give it a good stir with a spoon. Your fingers will smell wonderful. (A hard-learned tip: Use 1/2 teaspoon of cayenne for mild, the full teaspoon for a real kick!).

Step 2: Now, the pretty salsa. Dice the mango and red pepper. Chop the cilantro. Toss them in a bowl. Squeeze that lime right over the top. Add a tiny pinch of salt. Mix it gently. Look at those colors! It’s like sunshine in a bowl. Let it sit so the flavors can dance together.

Step 3: Time for the fish. Pat your cod fillets dry with a paper towel. This is important. Sprinkle the spice mix all over them. Be generous! Press it in a little. I use a cast iron skillet. It gets nice and hot. Add the oil, then lay the fish down. Hear that sizzle? That’s the sound of flavor.

Step 4: Cook the fish for about 4-5 minutes per side. Don’t peek too soon! You want a dark, blackened crust. When you flip it, the other side will cook just the same. The fish should flake easily with a fork. What’s your favorite type of fish for tacos? Share below! While it cooks, warm your tortillas in the dry skillet for 30 seconds each.

Step 5: The best part: building your taco! Place the warm tortilla down. Add some shredded cabbage for crunch. Top with big pieces of that gorgeous blackened fish. Finish with a big spoonful of our mango salsa. Take a bite. Oh my. The spicy, the sweet, the crunchy. It’s pure happiness on a plate.

Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner, Seafood

Three Fun Twists to Try

I love this recipe just as it is. But sometimes, it’s fun to play. Here are three easy twists. Shrimp Swap: Use shrimp instead of fish! They cook in just minutes. Fiesta Bowl: Skip the tortillas. Serve everything over a bed of rice. Peachy Keen: In the fall, use diced peaches instead of mango. It’s so cozy. Which one would you try first? Comment below!

What to Serve With Your Tacos

These tacos are a full meal. But a little side is nice. I love simple black beans warmed with a little garlic. Or a big bowl of corn chips for scooping up extra salsa. For a drink, a cold limeade is perfect. Grown-ups might like a light, crisp lager beer. It cuts through the spice beautifully. Which would you choose tonight?

Keeping Your Tacos Tasty Later

Let’s talk about saving some for tomorrow. These tacos are best fresh. But life happens! Store each part separately in the fridge. Put fish, salsa, and cabbage in their own containers. They will keep for two days. I don’t recommend freezing the fish. It gets a bit watery. The mango salsa freezes well, though. Just thaw it in the fridge.

To reheat, warm the fish gently in a skillet. Do not use the microwave. It makes the fish tough. Warm your tortillas on the dry skillet, too. I learned this the hard way. I once microwaved leftover fish. It was like eating a rubber band! Batch cooking is a smart idea. Make a double batch of the spice mix. Keep it in a little jar. Dinner is halfway done on a busy night.

This matters because good food should never be wasted. A little planning makes weeknights easier. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

First, your spice rub might not stick. Pat your fish very dry with a paper towel first. This gives the spices something to grab onto. I remember when I didn’t do this. My spices all fell into the pan! Second, your tortillas might crack. Warm them up first. A hot skillet for 30 seconds makes them soft and flexible.

Third, the fish might stick to the pan. Your pan needs to be very hot before adding oil. Then let the fish cook without moving it. Let it get that nice blackened crust. Flipping too early is a common mistake. Fixing these small issues builds your cooking confidence. You learn how ingredients behave. It also makes the flavor so much better. A crispy fish and a soft tortilla are perfect together.

Fun fact: The “blackened” style comes from Cajun cooking. It’s all about the high heat and spices! Which of these problems have you run into before?

Your Taco Questions, Answered

Q: Is this recipe gluten-free? A: Yes! Corn tortillas and these spices are naturally gluten-free.

Q: Can I make anything ahead? A: Absolutely. Make the salsa and spice mix a day early.

Q: What if I don’t have cod? A: Any firm fish works. Try tilapia or halibut. Shrimp would be great too.

Q: Can I make this for more people? A: Of course. Just double or triple the ingredients. Use a bigger pan.

Q: Any optional tips? A: A drizzle of creamy lime sauce is lovely. Mix yogurt, lime juice, and a pinch of salt. Which tip will you try first?

From My Kitchen to Yours

I hope you love these bright, flavorful tacos. They always make me think of summer evenings. Cooking should be fun, not stressful. Don’t worry if it’s not perfect the first time. Mine never are! I would love to see your creation. Sharing food is a way of sharing joy.

Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasKitchenNotes. I love seeing your family meals. Thank you for cooking with me today.

Happy cooking!
—Anna Whitmore.