Blackened Fish Tacos with Mango Salsa
Prep time: 
Cook time: 
Total time: 
Serves: 8 tacos (4 servings, 2 tacos each)
  • 1½ lbs cod fillet
  • 3 Tbsp unsalted butter melted
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1½ tsp dried oregano
  • 1½ tsp dried thyme
  • 1 tsp black pepper
  • 1 tsp salt
  • ¼ tsp cayenne pepper (more if spicy preferred)
  • 2 tsp brown sugar packed
  • 8 corn tortillas
  • 2 cups shredded purple cabbage
  • 1 Tbsp white wine vinegar
  • 1 Tbsp lime juice
  • ½ Tbsp white granulated sugar
Mango Salsa:
  • 1 ripe mango, diced
  • ¼ cup diced red onion
  • 1 jalapeno pepper, seeded and minced
  • 2 Tbsp finely chopped cilantro
  • juice of 1 lime
  1. Preheat the oven to 425 degrees F. Melt butter in a microwave-safe dish. In a separate, small dish, mix the seasonings (smoked paprika through cayenne) until well-combined.
  2. Dip fish fillet into butter, allowing excess butter to drip off. Then, dip fish into the seasoning and flip it around to coat the fillet on all sides.
  3. Place an oven-proof skillet into the preheated oven let it heat through for a few minutes. Take it out, pour in remaining melted butter and add seasoned fish fillets. Bake fish for 13-15 minutes, or until cooked through.
  4. Meanwhile, prepare the slaw by combining all ingredients together until well-combined. Set asdie to allow flavors to blend.
  5. Prepare the salsa by combining the ingredients until well-combined; set aside.
  6. Heat tortillas over an open flame until sligtly charred, flipping halfway through heating (about 20 seconds per side) or in the microwave, layered between moist papertowels.
  7. Fill each tortilla with ~2.5 ounces fish, slaw, and salsa. Serve immediately.
Recipe ever so slightly adapted from Will Cook For Smiles
Nutrition Information
Serving size: 2 prepared tacos Calories: 387 Fat: 11.8 Carbohydrates: 40.3 Sugar: 13.5 Sodium: 695 Fiber: 5.3 Protein: 34.3 Cholesterol: 95
Recipe by Prevention RD at