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Quick Blackened Fish Tacos Recipe with Easy Mango Slaw for Perfect Flavor

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A quick and flavorful recipe featuring smoky blackened white fish fillets paired with a fresh, tangy mango slaw, perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 lb white fish fillets (cod, tilapia, or mahi-mahi)
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • ½ tsp cayenne pepper (adjust to taste)
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp vegetable or canola oil
  • 1 ripe mango, peeled and julienned or shredded
  • 2 cups shredded green cabbage
  • ½ cup shredded carrot
  • 2 green onions, thinly sliced
  • 1 small jalapeño, seeded and diced (optional)
  • Juice of 1 lime
  • 2 tbsp fresh cilantro, chopped
  • Salt and pepper, to taste
  • 8 small corn or flour tortillas (warmed before serving)
  • Optional toppings: avocado slices, sour cream or crema, extra lime wedges

Instructions

  1. In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and black pepper. Mix well and set aside.
  2. In a large mixing bowl, toss together shredded cabbage, carrot, julienned mango, sliced green onions, diced jalapeño (if using), and chopped cilantro. Pour in the lime juice, season with salt and pepper, and toss again to combine. Set aside.
  3. Pat the fish fillets dry with paper towels. Sprinkle the blackening spice mix evenly over both sides of each fillet, pressing gently so it adheres.
  4. Place a heavy skillet or cast iron pan over medium-high heat and add the vegetable oil. Heat until the oil shimmers but does not smoke.
  5. Carefully place the fillets in the hot pan. Cook without moving for 3-4 minutes until a dark crust forms. Flip gently and cook the other side for another 3-4 minutes, or until fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  6. While the fish cooks, warm the tortillas in a dry skillet or microwave until pliable and hot.
  7. Flake the fish into bite-sized pieces and divide evenly among the tortillas. Top generously with the mango slaw. Add optional toppings like avocado slices or sour cream if desired.
  8. Serve immediately with extra lime wedges on the side.

Notes

Preheat the pan well before adding oil to get a perfect blackened crust. Pat fish dry to avoid steaming. Cook in batches if needed to avoid overcrowding. Let fish rest a minute after cooking to lock in juices. Keep slaw chilled until assembly for extra freshness. Adjust cayenne pepper to control heat level. Use corn tortillas for gluten-free option and skip sour cream for dairy-free.

Nutrition

Keywords: blackened fish tacos, mango slaw, quick fish tacos, easy dinner, seafood tacos, healthy tacos, spicy fish tacos

Find it online: https://emmaoven.com/quick-blackened-fish-tacos-recipe-with-easy-mango-slaw-for-perfect-flavor/