Blackened Fish Tacos with Mango Salsa and Avocado Cilantro Sauce
I feel like I crave fish tacos more than the average person. These tacos really hit the spot. The soft flour tortillas, which are so easy to make, perfectly cradle flaky pieces of blackened fish, sweet and tangy salsa, crunchy cabbage and avocado cilantro sauce. Top it with some fresh cilantro, radish and a squeeze of fresh lime…how is that craving for fish tacos now?
Yield: 8 Tacos
Blackened Fish Tacos with Mango Salsa and Avocado Cilantro Sauce
Prep time: 1 HourCook time: 10 MinTotal time: 1 H & 10 M
Ingredients
Fish and Toppings
- 1 pound Mahi-Mahi (or other white fish like grouper, cod, halibut) cut into 2 inch pieces
- Olive oil
- Purple Cabbage, shredded
- Radishes, sliced
- Cilantro
- Lime Wedges
- Homemade Flour Tortillas (Click For Recipe)
Blackening Spice
- 1 TB Chili powder
- 1 TB Paprika
- 1 TB Cumin
- 2 tsp Kosher Salt
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tsp Oregano
- 1 tsp Pepper
- 1/4 tsp Cayenne
Mango Salsa
- 1 Jalapeño Pepper, diced
- 1 Serrano Pepper, diced
- 1 Mango, diced
- 1/2 Red Onion, diced
- 1/2 cup Scallions, chopped
- 2 Limes, juiced and zested
- Kosher Salt
Avocado Cilantro Sauce
- 1 - 7 oz container Greek Yogurt (200g)
- 1 cup Cilantro (20g)
- 1 Garlic Clove (5g)
- 1/2 Avocado (60g)
- 2 Limes, zested and juiced (40g)
- 1 tsp Kosher Salt (5g)
- 1 tsp Ground Cumin (5g)
- 1/3 cup Water (75g)
- 1/2 Jalapeño (optional)
Instructions
Mango Salsa
- Combine ingredients for mango salsa in a bowl, set aside.
Avocado Cilantro Sauce
- Blend all ingredients for avocado cilantro sauce in blender, set aside.
Fish and Assembly
- Combine blackening spices and sprinkle over the fish.
- Sear fish in a nonstick pan with oil, on medium heat, turning on all sides until cooked through. (about 3-5 minutes)
- Fill tortillas with fish and salsa, and top with avocado cilantro sauce. Garnish with cilantro, radish, cabbage and lime wedges.
