Blackened Fish Taco With Mango Salsa Recipe

Season to taste with salt and pepper and refrigerate until ready to serve.

Blackened fish taco with mango salsa recipe. Preheat oven to 325 degrees f 165 degrees c. 30 minute grilled fish tacos topped with a fresh mango salsa avocado and chimichurri. Coat the bottom of a large pan with olive oil and heat over medium high heat. Place fish in skillet and allow to cook for about 2 minutes.

I caught my father in law eating it with tortilla chips as a snack but thank gosh i stopped him so we could use it for our tacos haha. They re spicy full of flavor an amazing mango and avocado salsa totally delish. Sweet and fruity goes so well with the spices of the fish that flavor just can t be beat. Fill each tortilla with 2 5 ounces fish slaw and salsa.

The mango salsa i put together and added to the top of the blackened mahi mahi fish tacos is to die for. Refrigerate salsa for at least 1 hour. Flip and cook for another two minutes or until fish flakes apart easily this will take very little time. Warm up the corn tortillas.

Sprinkle seafood seasoning chilli powder salt and black pepper over 1 side of each salmon steak. This easy grilling recipe is one winner of a meal. Serve in a corn tortilla by layering cabbage fish avocado salsa cilantro and a squeeze of extra lime on top. 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.

You can also make the salsa ahead of time and add it to the tacos when ready. Stir mango avocado tomato red onion red pepper parsley canola oil brown sugar lime juice cider vinegar hot pepper sauce salt and ground black pepper together in a bowl. These blackened fish tacos with mango and avocado salsa are everything you would want in a taco. Mango salsa is my go to topping for anything related to blackened fish.

Prepare the salsa by combining the ingredients until well combined. Add salmon skin side down and cook until skin is crisp 4 to 5 minutes. Flip salmon and carefully peel off skin. Break up the fish into smaller pieces that will fit into a small corn tortilla.

Prepare the mango salsa by combining the mango red bell pepper red onion cilantro and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice and toss well. Remove the fish from the skillet into a serving platter.