These Blackened Fish Tacos with Mango and Avocado Salsa are everything you would want in a taco. They’re spicy, full of flavor, an amazing mango and avocado salsa, totally delish!
As soon as the warm weather hits, hubs and I become total taco people. We would be extremely happy if all we ate all summer were tacos, any kind of tacos. So don’t be surprised if you’ll see more taco recipes from me this summer. But my all time favorite tacos are fish tacos. I can’t remember when I had my first fish taco, but it was a few years ago and I just remember falling in love with them, and pretty much every time we go to a restaurant and I spot fish tacos on the menu, that’s what I’ll get.
But now I’m in my element. I have lots of people to cook for, the guys working on our back yard for those who haven’t read my previous post, and I’ve been cooking for them every day. Yesterday I made them a huge balsamic strawberry, chicken and bacon pizza which was to die for! Let’s just say they were in love and ate the whole thing, I have a feeling they’ll never leave again. It’s fine with me, I can come with all sort of projects for them.
Today however I decided to make fish tacos, I figured I’ll give them something healthier besides, cookies, cake pops and pizzas. But these fish tacos are not your ordinary mundane tacos.
I actually made these with tilapia before, but now I used cod, so any white fish works. But they are seasoned with an incredible spicy rub with cumin, chili powder and cayenne pepper, so you know it’s going to be spicy.
The fish on its own could make an awesome meal along a nice salad. It’s totally delicious, flaky and spicy, YUM! However, I love my salsa, sweet and spicy, made with mangos and avocados, tomatoes and lots of jalapenos. So good. Then I topped it off with a cilantro lime yogurt crema, to die for! And if you can stand the heat, throw in some more jalapeno slices and squeeze a bit more lime over them and that’s all, you will be in heaven!
As you can see I made lots of fish tacos to feed the crew, but the recipe below is only for 6 tacos. Now go make these for your loved one and most importantly for yourself.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Blackened Fish Tacos with Mango Salsa
Ingredients
- 1 pound tilapia or cod fillets
- 6 medium flour tortillas
- 1 tablespoon olive oil
For spice rub
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon pepper
For Mango and Avocado Salsa
- 1 mango peeled and chopped
- 1 cup cherry tomatoes cut in half
- 1 jalapeno pepper chopped
- 1 avocado chopped
- 3 green onions chopped
- 1/2 cup cilantro chopped
- juice from 2 limes
- salt and pepper to taste
For Cilantro Lime Crema
- 1/4 cup Greek yogurt
- 1 teaspoon honey
- 3 cilantro sprigs
- juice from 1 lime
- salt and pepper to taste
Instructions
- Mix all the ingredients for the spice rub together and rub over the fish fillets.
- Heat the olive oil in a large skillet and fry the fish fillets on both sides until it starts to get golden brown, about 3 or 4 min per side. When done, shred with 2 forks.
- In a large bowl mix all the ingredients for the salsa together.
- In a blender add all the crema ingredients and pulse a couple times until smooth.
- To assemble fill each tortilla with fish flakes, followed by salsa and then crema. Squeeze more lime juice over tacos if preferred.
Made the blackened fish tacos tonight with Walleye. Everything was delicious. I loved the homemade rub so I could monitor the salt. The salsa was amazing and used sour cream instead of yogurt for the sauce. Thank you again Jo for any easy healthy meal.
My pleasure, Susan!
Wow Jo, these look so GOOD!! I’ve been getting into trying more seafood, and I think we would all love these 😀
I think you will, I couldn’t get enough of that fish. 🙂
This recipe is a keeper! We made these last night using cod and they were delicious. The only thing I did differently was use corn tortillas instead of flour. Looking forward to some leftovers today. Thanks Jo!!!
I’m glad you liked the tacos Tori! 🙂
Do you know, I love fish and I love tacos, but I have never served them?! If I see them on a menu I always order them. Am def going to try this! Thanks 😉
You have to, you’ll love them 🙂
This looks and sounds yummy! Question: above in the 1st step it says to put the rub on the fish fillets and then shred them…wouldn’t I cook them first before shredding? Is it easy to shred raw fish? Thx!
You’re absolutely right Marta, fixed the instructions. 🙂
We live along a canal near the Pacific ocean and the city has a dredge crew that pulls up the sand that’s built up in the canal and plops it back on the bank. When the dredge crew arrives it takes about a day at every house — except ours. We get the royal treatment because I make a big portable breakfast and lunch plus morning tea for them and they’ll do whatever I need. Want the bank wider? No problem. Need some extra sand over here? No problem. Neighbors on either side get a bit irritated so I tell them to get in the kitchen. 🙂
My crew will LOVE fish tacos! I might even try to catch the fish first. 🙂
LOL Maureen! I love it! See what some good food will do?
These fish tacos look absolutely scrumptious! And the Cilantro Lime Crema throws it over the top! Can’t wait to try these out 🙂
I hope you try them Senika!