This is what I’d call a serious “shortcut recipe” with a premixed seasoning and fish that cooks in less than 10 minutes. We often add mango to our fish tacos, but this is the first time I’ve tried it with blackened fish (a family favorite), and let me tell you … it is a winning combination!
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I love it when something so simple is so incredibly tasty and wholesome. This is definitely going to be the new way we do fish tacos for the foreseeable future (because it’s no secret how I like to switch things up whenever I can)! What’s your favorite way to make fish tacos? We also love this Chilean Sea Bass for another seafood dinner!
Before I jump into the recipe let’s discuss how to cut a mango, since I know sometimes it can be a bit tricky or intimidating. I am not saying this is the “right” way, but this is my way. Here’s what to do …
How To Cut A Mango
- First, peel the skin off the outside of a ripe (slightly soft) mango with a carrot peeler.
- Second, position the mango upright and slice right down the middle with one of these handy, dandy tools (pictured).
- Third, lay the two pieces without the seed flat on a cutting board and dice away.
- Fourth, and never forget this step, pick up the seed and nibble off the bits that stayed intact!
More Favorite Taco Recipes
It doesn’t have to be a Tuesday to enjoy tacos! We love variety, so here are some of our favorite ways to switch up taco nights.
- Easy Shrimp Tacos (with Lime Chipotle Mayo)
- Easy Seared Tuna Tacos
- Slow Cooker Pineapple Pork Tacos
- Meat and Mushroom Tacos
Super Quick Blackened Fish Tacos with Mango
Ingredients
- 1 pound white fish ((such as redfish or snapper, no skin), cut into small 1" to 2" chunks )
- 4 tablespoons melted butter
- 2 tablespoons Blackened Redfish Magic Seasoning ((sold on Amazon and other grocery stores) or similar)
- 1 mango (peeled and cut into thin slices)
For Serving
- 4 corn tortillas
- 12 ounces cheese ((crumbled queso fresco or shredded Monterey Jack))
- sour cream
- lime wedges
- cilantro
Instructions
- Heat a cast iron skillet over medium-high heat.
- Put the chopped fish in a shallow bowl, pour the melted butter over top, and toss around to coat. Sprinkle in the seasoning and toss again until well-coated.
- Place the seasoned fish pieces into the hot skillet and cook until the fish starts to become flaky and is no longer transparent on the bottom, 3 to 4 minutes. Carefully flip over the pieces and cook until opaque and flaky all the way through, another couple minutes.
- Serve immediately with the tortillas, mango, and other toppings.
Notes
- We recommend organic ingredients when feasible.
- Use homemade corn tortillas for best results.
Is there some kind of coleslaw that you would recommend to put on these? Half our family is on no cheese and would love some other topping options! Please and thanks.
it is gluten free, that is what we use and my daughter is gluten free sensitive
Do you know if the blackening seasoning is gluten free? Can’t find the info. Sometimes seasoning is hard to tell and contains gluten. (Husband is highly sensitive)
Hi, if you visit their direct site for the seasoning it says that it is GF. – Nicole
Is 12 ounces of cheese correct? It doesn’t look like that much in the picture.
You can use as little or as much as you’d like for serving. – Nicole