These fish tacos are a new favorite dinner in our home. While I love the beer battered version, I think I’ve grown to love this lightened version better. Light, fresh, and bursting with flavor – it’s a meal that comes together in a half an hour or less. Plus, they’re relatively figure friendly (well, compared to their battered and fried cousin at least). This is the kind of meal that I’ll be looking forward to making after a long day at the beach with my guys!
The fish filets are quickly pan seared and piled into warm corn tortillas. Then topped with a spicy chipotle cilantro aioli, a refreshing mango salsa, and some finely shredded cabbage. The sweetness of the salsa, alongside the spicy smokiness of the aioli is sheer perfection. If you’re looking for a new time-friendly dinner to add to your menu, add these tacos. I’m fairly certain you’ll love them too!
Blackened Fish Tacos
1 lb flaky white fish filets (I used mahi-mahi)
3 tbsp butter, melted
2 tbsp Cajun seasoning
2 tbsp olive oil
8 corn tortillas
shredded cabbage
For the mango salsa:
1 mango, diced
1/2 red onion, diced
3 tbsp cilantro, chopped
1 lime, juiced
1/2 tsp kosher salt
For the chipotle aioli:
1/3 cup good mayonnaise
3 tbsp sour cream
3 tbsp chopped chipotle in adobo sauce
2 tbsp chopped cilantro
juice from 1/2 a lime
To make the mango salsa, combine ingredients in large bowl and toss to combine. Cover and refrigerate for an hour to let flavors meld.
For the chipotle aioli, combine ingredients in a food processor and pulse several times until ingredients are well combined. Place in a small serving dish and set aside.
To prepare the fish, brush fish filets with melted butter. Sprinkle fish generously with seasoning. Heat olive oil over medium-high heat for 2 minutes. Add fish and cook, without moving, for 3 minutes. Flip filets, and cook for an additional 3 minutes, until fish is cooked through. Remove from heat, flake the meat with a fork, and set aside.
To assemble the tacos, warm corn tortillas in a skillet for a few moments. Pile fish into tortillas, followed by the chipotle sauce, the mango salsa, and the shredded cabbage. Serve immediately.
16 Comments
Fish tacos are one of my all-time favs!
I especially like mine blackened instead of fried, too.
Yours look delicious
–shelley
Thanks for reminding me of a fun and delicious way to use fish! These look so flavorful, Laura. Love the chipotle aoili you made, too. Great combination!
Thanks Laura for sharing this. I’ve been trying to come up with something “different” to do with the (very) small Rock filets I have in the freezer.
I could SERIOUSLY go for one of these right now. I love blackened fish and fish tacos? The only thing that makes those better is enjoying them in California! I can’t wait to make these – thanks!
I love fish tacos with mango salsa, and your recipe sounds delicious!
Can these get any more perfect? I am loving that salsa & toppings!
Oh my goodness gracious. My husband & I loooove fish tacos! I have never had them with mango salsa. Must make these ASAP.
These tacos look wonderful, especially with the mango salsa on top – wow!
oh my gosh. Laura. These look so tasty! I can’t wait to try them!
Putting this on the menu plan for this weekend! What kind of rice do you show in the picture…that also looks amazing!
It’s Spanish rice, Meaghan. The recipe can be found here. Hope you enjoy!
Your Cajun seasoning is out of this world delicious. We served our fish tacos with shaved red cabbage, guacamole, and pico de gallo. Thank you for the new favorite! I can’t wait to try the Cajun seasoning on other things! I also want to try your mango salsa and chipotle aioli next time.
I always wondered how to prepare Blackened Fish….looks great! Is it spicy?
Spicy – flavorful? Yes. Spicy – hot? No. I’m sure you’ll love it, and it’s great to be able to make your own spice mixes at home. If you’re worried about heat, cut back on the cayenne pepper called for in the spice mix. Enjoy!
Hey there! What is “chipotle in adobe sauce?” Thanks!
Andrea, a chipotle is a smoked, dried jalapeno pepper. They can be purchased in small cans, packed in adobo sauce in the Mexican or ethnic aisle in most supermarkets.