Blackened Fish Tacos

This fish taco recipe is vibrant, flavorful, and surprisingly easy to make. All you have to do is blacken the fish with blackening seasoning and pan-sear it, prepare the mango salsa, and put it all together.

Have a family member who doesn't love fish? Make these Grilled Chicken Tacos at the same time. They are delicious with the mango salsa.

Serve these blackened fish tacos on their own or alongside a plate of rice and beans. Yum! They are also amazing with some fish taco slaw and fish taco sauce.

Love blackening seasoning? Don't miss this Blackened Chicken, Steak, Shrimp, and Salmon!

What type of fish is best for fish tacos?

Any firm white fish will work great for this recipe. Cod is typically my go-to fish for fish tacos, but snapper, mahi mahi, tilapia, salmon, and halibut all make great alternatives. Truth be told, this would work with almost any fish fillets. You could also use shrimp, scallops, chicken, or tofu.

Simple Swaps and Notes for Making Blackened Fish Tacos

Here's what you need to know about what goes into these fish tacos:

• Blackening seasoning: You can create your own Blackening Seasoning at home or use your favorite store-bought version. This is an essential component of the blackened fish that will serve as the star of the show. Cajun seasoning works if that's all you have. For something less smoky, try this fish taco seasoning recipe.
• Mangoes: If you don't like mangoes, you can substitute them with pineapple instead!
• Red onions: If you want a less sharp flavor, soak them in ice water for 20 minutes first or swap them out for pickled red onions. Green onions or white onions can also be used.
• Fresh cilantro: If you aren't a fan, swap it out for fresh parsley instead.
• Avocados: Swap in guacamole if you prefer. Homemade Guacamole or store-bought works fine.
• Tortillas: Personally, I prefer the taste of corn tortillas, but flour tortillas also taste great. If you like crunchy tacos, you've got to try my baked taco shell recipe.
• Lime juice: Make sure to opt for fresh lime juice, not concentrate!

How to Blacken Fish For Tacos

Blackening refers to two things when it comes to fish: the technique and the seasoning blend.

Let's start with the spice blend. Blackening seasoning originated in New Orleans and is commonly used in Cajun cuisine. It is made with a combination of paprika, cumin, chili powder, garlic powder, onion powder, thyme or oregano, salt, and black pepper. Some recipes include cayenne pepper as well for extra heat.

In terms of technique, blackening refers to cooking the fish over high heat in butter in a heavy cast iron skillet. The fish turns almost black on the outside from the spice rub. While it may look burnt, it is actually just the deep colors of the seasoning.

So to make this tasty blackened fish, start by covering the fish with the seasoning mix. Then, melt some butter in a heavy skillet or pan. Once it melts, add the fish and cook for 3-4 minutes until a browned, crispy exterior forms. Carefully flip the fish and cook on the other side for 3-4 minutes or until opaque and flaky.

Recipe Ideas and Serving Suggestions

These fish tacos are so versatile that if you don't have a particular ingredient, there's bound to be a good substitute for it. So, here are a few ideas to help you switch things up to make these tacos your own:

• Play around with the spice levels. There's no denying it, mango and chili are a match made in heaven. The natural sweetness of the mango is a wonderful contrast to the heat of the chili. Try adding fresh chopped jalapeno or chili powder to the mango salsa to amp up the heat.
• Add more toppings. Although these tacos taste absolutely divine as is, I don't think there's anyone who would say no to some extra toppings. Create a mini taco bar by serving these fish tacos alongside options like queso fresco, crunchy cabbage, creamy Mexican coleslaw, lettuce, guacamole, or sour cream.
• Try a different salsa. Not a fan of chunky salsa? Toss your mango salsa ingredients into a food processor or blender and turn them into a smooth mango sauce. Or use pico de gallo, salsa verde, corn salsa, or pineapple salsa.
• Swap the fruit. While mango salsa is beyond delicious, you can easily swap the mango for another type of fruit. Some of the best fruits for salsa include pineapple, peaches, and strawberries.
• Add a creamy sauce: For a more traditional fish taco, add a creamy fish taco sauce, shrimp taco sauce, or avocado sauce to the tacos and some crunchy cabbage slaw.
• Try them with shrimp: Turn this recipe into the most delicious shrimp tacos by swapping in shrimp for the fish.

Side Dish Ideas for Blackened Fish Tacos

Looking for something to serve on the side? Here are some of our favorite taco side dishes.

• Quick and Easy Refried Beans
• Mexican Street Corn Salad
• Cilantro Lime Cauliflower Rice
• Mexican Cauliflower Rice
• Slow Cooker Frijoles Charros
• Corn Salsa

How to Choose the Best Mango for Salsa

Since mangoes are one of the stars of this recipe, it's crucial that you pick a good one. One of the easiest ways to pick a ripe mango is by giving it a firm yet gentle squeeze. If the mango doesn't yield and remains firm, it's most likely not ripe yet. Perfectly ripe mangoes tend to yield a little bit, while overly mushy ones will give way immediately.

Another great way to pick the best mango is by giving it the sniff test. Ripe mangoes will emit a slightly sweet scent from the stem. You should also look at every part of the mango to ensure that the one you choose is free from blemishes.

Storage Tips and Leftovers

Here's how to keep your fish tacos fresh for days:

• Fridge: When it comes to tacos, you always want to serve the various components separately to avoid everything getting soggy. As a general rule of thumb, all of the prepared components of this dish –blackened fish, mango salsa, chopped veggies– will stay fresh when stored in airtight containers in the fridge for up to 2-3 days.
• Freezer: While you can freeze tortillas and cooked fish, I don't recommend freezing mango salsa unless you plan on blending it up, as chunky salsa tends to get mushy in the freezer.
• Leftovers: This recipe also works great as fish taco bowls if you are meal-prepping this dish.