If you’re craving a vibrant, flavorful meal that’s both simple to make and packed with bold southern spices, these Cajun Blackened Fish Tacos with Mango Salsa are your next go-to. Imagine tender, flaky white fish fillets coated in a smoky, spicy Cajun seasoning, seared to perfection, then nestled inside warm corn tortillas and topped with a fresh, zesty mango salsa that balances heat with a touch of sweetness. This dish brings together the best of Cajun flavors and tropical freshness, creating a taco experience that’s anything but ordinary. Perfect for weeknight dinners, casual get-togethers, or impressing guests with minimal fuss, this recipe is guaranteed to become a staple in your kitchen rotation.

Why You’ll Keep Making It

These tacos check so many boxes: they’re quick to prepare, bursting with layers of flavor, and beautifully balanced between spicy and sweet. The Cajun blackened seasoning provides a deep, smoky crust on the fish, while the mango salsa adds brightness and a refreshing contrast. Plus, using simple ingredients like corn tortillas and fresh produce keeps the dish light and wholesome. Whether you’re a seasoned home cook or just starting out, this recipe delivers a satisfying meal with minimal cleanup. And because it’s versatile, you can swap the fish for other seafood or even chicken, but once you try these Cajun Blackened Fish Tacos with Mango Salsa, chances are, you’ll want to make them again and again.

Your Shopping Guide

White Fish Fillets: Opt for mild, flaky fish like tilapia or cod. They hold up well to blackening and have a neutral flavor that complements the spices.
Cajun Seasoning: Use a premade Cajun spice mix or create your own with paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper.
Olive Oil: Choose extra virgin for the best flavor and to help crisp the fish.
Corn Tortillas: Small, soft corn tortillas are traditional and add authentic texture and flavor to the tacos.
Mango: Pick a ripe, juicy mango for the salsa—look for vibrant color and slight softness when squeezed gently.
Red Onion: Finely chopped for sweetness and crunch in the salsa.
Jalapeno: Seeded and minced to add a mild kick without overwhelming heat.
Fresh Cilantro: Chopped for a bright, herbal note.
Lime: Fresh lime juice brightens the salsa and adds acidity.
Salt: To taste, enhancing all the flavors.
Lettuce Leaves: Crisp leaves to serve alongside or inside the tacos for added crunch and freshness.

Gear Up: What to Grab

Cast Iron Skillet or Heavy-Bottomed Pan: Essential for getting that perfect blackened crust on the fish.
Sharp Knife: For finely chopping the onion, jalapeno, and cilantro, and dicing the mango.
Mixing Bowl: To combine the mango salsa ingredients.
Tongs or Spatula: For flipping the fish fillets gently.
Citrus Juicer: Optional, but helpful for squeezing fresh lime juice.
Measuring Spoons: To ensure the perfect ratio of Cajun seasoning and oil.

Stepwise Method: Cajun Blackened Fish Tacos with Mango Salsa

Step 1: Prep the Mango Salsa

In a medium bowl, combine the diced mango, finely chopped red onion, minced jalapeno, and chopped cilantro. Squeeze the juice of one lime over the mixture, add a pinch of salt, and stir gently to combine. Set the salsa aside to allow the flavors to meld while you prepare the fish. This fresh salsa will add vibrant sweetness and a cooling element to the spicy fish.

Step 2: Season the Fish

Pat the white fish fillets dry with paper towels to ensure the seasoning sticks well. Sprinkle both sides of each fillet evenly with 2 tablespoons of Cajun seasoning. Drizzle the fillets with olive oil to help the spices adhere and to promote a crispy exterior when cooked.

Step 3: Heat the Pan

Place a cast iron skillet or heavy-bottomed pan over medium-high heat. Let it get very hot before adding the fish. This heat is crucial to achieve the signature blackened crust that defines this style of cooking.

Step 4: Cook the Fish

Add 1 tablespoon of olive oil to the hot pan, swirling to coat. Carefully place the seasoned fish fillets in the skillet. Cook undisturbed for about 3-4 minutes on one side until a dark, charred crust forms. Flip the fillets gently using tongs or a spatula and cook for another 3-4 minutes until the fish flakes easily and reaches an internal temperature of 145°F (63°C).

Step 5: Warm the Tortillas

While the fish is cooking, warm the corn tortillas in a dry skillet over medium heat or wrap them in foil and heat in the oven. Warming them makes them pliable and enhances their flavor.

Step 6: Assemble the Tacos

Place a lettuce leaf inside each warm corn tortilla. Top with a piece of the blackened fish, then spoon generous amounts of the mango salsa over the top. Serve immediately with lime wedges on the side for an extra burst of citrus.

Seasonal Twists

Swap mango for fresh pineapple or peach during summer months for a different sweet and tangy salsa.
In cooler seasons, try a salsa with roasted apple and cinnamon for a warm, cozy flavor.
Add avocado slices or a creamy drizzle of yogurt mixed with lime juice and cilantro for extra richness.
For an extra crunch, sprinkle toasted pumpkin seeds or pepitas on top of the salsa.
Incorporate some pickled red onions for tang and color contrast.

Easy-to-Miss Gotchas

Don’t overcrowd the pan when cooking the fish—this will steam rather than sear, preventing the blackened crust.
Be sure to dry the fish fillets thoroughly before seasoning to help the spices stick.
Adjust the jalapeno amount based on your spice tolerance; removing seeds significantly cuts the heat.
Warm tortillas are easier to fold and less likely to break, so don’t skip this step.
Use fresh lime juice in the salsa rather than bottled for the best flavor.

Store, Freeze & Reheat

If you have leftovers, store the cooked fish and mango salsa separately in airtight containers in the refrigerator. The fish is best eaten within 2 days for optimal texture and flavor. Reheat the fish gently in a skillet over medium heat to avoid drying it out. The salsa should be served cold or at room temperature and is not recommended for freezing.

Troubleshooting Q&A

Why is my fish not getting a blackened crust?

The key to a blackened crust is a very hot pan and dry fish. Make sure your skillet is preheated well before adding the fillets and that they are patted dry before seasoning. Avoid moving the fish too much while cooking to allow the crust to form.

Can I use flour tortillas instead of corn?

Absolutely! Flour tortillas will work fine and are softer and more pliable. However, corn tortillas provide a more authentic texture and flavor that complements the spices and salsa beautifully.

How spicy will these tacos be?

The heat level depends on your Cajun seasoning and how much jalapeno you include in the salsa. Removing the jalapeno seeds reduces the heat significantly. You can adjust spices to your taste, making this recipe suitable for all spice preferences.

Can I prepare the mango salsa in advance?

Yes, you can prepare the salsa a few hours ahead or even the day before. Just keep it refrigerated in an airtight container. The flavors tend to deepen over time, but add fresh lime juice just before serving to keep it bright.

Similar Recipes

Creamy Lemon Grilled Tilapia – A light and creamy fish dish perfect for those who love citrus flavors.
Cajun Shrimp Andouille Style Rice Skillet – Another bold Cajun-inspired meal with shrimp and spicy sausage.
Chipotle Peach Shrimp Tacos With Slaw – A fruity, smoky taco recipe that’s a great alternative for seafood lovers.

Next Steps

Ready to take your fish taco game to the next level? Try experimenting with different types of fish or adding a creamy avocado crema for extra indulgence. Pair these tacos with a crisp side salad or some seasoned black beans for a fuller meal. And if you love the bold flavors here, dive into other Cajun-inspired dishes to keep the spice alive in your kitchen. Don’t forget to keep your pantry stocked with versatile spices like Cajun seasoning and fresh ingredients like limes and cilantro to make whipping up quick, flavorful meals a breeze.

This recipe for Cajun Blackened Fish Tacos with Mango Salsa is sure to become a favorite for its unbeatable combination of smoky heat and fresh, sweet brightness. Enjoy every bite!

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