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.
