Cajun Blackened Fish Tacos with Mango Salsa
These Cajun Blackened Fish Tacos with Mango Salsa are bursting with smoky heat and tropical sweetness—easy, fresh, and perfect for any weeknight!
Servings: 4 servings
Ingredients
- 4 fillets white fish mild, flaky (tilapia or cod)
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil divided
- 8 pieces corn tortillas small, soft
For the Mango Salsa:
- 1 cup mango diced, ripe
- 1/4 cup red onion finely chopped
- 1 jalapeno seeded and minced
- 2 tbsp fresh cilantro chopped
- 1 tbsp lime juice freshly squeezed
- to taste salt
- 4 leaves lettuce crisp
Instructions
- In a medium bowl, combine diced mango, finely chopped red onion, minced jalapeno, and chopped cilantro. Squeeze lime juice over and add a pinch of salt. Stir gently and set aside.
- Pat white fish fillets dry with paper towels. Sprinkle both sides evenly with 2 tablespoons Cajun seasoning. Drizzle with olive oil.
- Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until very hot.
- Add 1 tablespoon olive oil to the hot pan. Place seasoned fish fillets in skillet and cook undisturbed for 3-4 minutes until dark crust forms. Flip and cook another 3-4 minutes until fish flakes easily and reaches 145°F (63°C).
- While fish cooks, warm corn tortillas in a dry skillet over medium heat or wrapped in foil in the oven.
- Assemble tacos by placing a lettuce leaf inside each tortilla, topping with blackened fish, then spooning mango salsa over the top. Serve immediately with lime wedges.
Equipment
- Cast-Iron Skillet
- Sharp Knife
- Mixing Bowl
- Tongs or spatula
- Citrus Juicer
- Measuring Spoons
Notes
- Don’t overcrowd the pan to ensure a proper blackened crust forms on the fish.
- Dry fish fillets well before seasoning to help spices stick and create a crispy exterior.
- Adjust jalapeno quantity or remove seeds to control the heat level in the salsa.
- Warm tortillas before assembling to make them pliable and prevent breaking.
- Store leftover fish and salsa separately; reheat fish gently and serve salsa cold.