Blackened Fish Tacos with Fresh Mango Salsa

Earlier this year my husband Kyle and I traveled to Mexico. We enjoyed so many delicious meals, but my favorite memory was relaxing by the pool and eating simple, authentic fish tacos. Inspired by that trip, I created these Blackened Fish Tacos with Mango Salsa — a bright, healthy handheld meal that brings back those lazy poolside days.

This recipe has a few components, but it comes together easily. Tender, flaky cod is cooked on the stovetop using a simple trick: line the stainless steel pan with parchment paper and coat both sides with avocado oil. The fish won’t stick, the fillets stay intact, and cleanup is a breeze.

For toppings I serve a five-ingredient dairy-free seasoned sour cream and a quick cabbage slaw, but the real star is the vibrant mango salsa. Fruit salsas are wonderfully refreshing on fish tacos — make extra because it’s great with chips or as a side.

I hope you love this recipe and that it transports you to Mexico for a minute. Enjoy!

Key Ingredients for Blackened Fish Tacos with Mango Salsa

Here are the main ingredients I use for these fish tacos:

• Fish: I use cod for its flaky texture, but any white, flaky fish such as mahi mahi works well. If you prefer richer fish, salmon is an option — just remove any bones before serving.
• Spice Blend: The blackened seasoning gives a bit of heat and deep flavor. It combines paprika, salt, garlic powder, onion powder, dried oregano, and cayenne. You can also use a store-bought blackening spice if you’re short on time.
• Dairy-Free Sour Cream: I like cashew-based sour cream for a dairy-free option, mixed with a bit of the blackened seasoning. If you’re not dairy-free, regular sour cream or Greek yogurt will work too.

• Cabbage: A simple shredded cabbage slaw dressed with lime juice and salt adds crunch. Pre-shredded cabbage saves time.
• Mango: Fresh mango salsa brightens the tacos with sweet, tropical flavor. Dice large mangoes or use pre-cut mango. Pineapple or peaches can substitute if needed.
• Tortillas: Corn tortillas are traditional and hold up well. Choose tortillas with minimal ingredients; corn gives an authentic texture and flavor.

Step by Step Instructions for Blackened Fish Tacos with Mango Salsa

Make the Blackened Seasoning

In a small bowl combine paprika, salt, garlic powder, onion powder, dried oregano, and cayenne.

Prepare and Season the Fish

Slice the cod into 1-inch filets so they cook evenly. Pat the blackened seasoning onto the filets, reserving 1 tablespoon for the sour cream. Let the fish rest for 5 minutes while you prepare other components.

Make the Sour Cream Topping

In a small bowl combine dairy-free sour cream, mayonnaise, 1 tablespoon lime juice, 1 tablespoon reserved blackened seasoning, honey, and a pinch of salt. Stir and set aside.

Make the Slaw

In a bowl toss shredded green cabbage with 1 tablespoon lime juice and 1/4 teaspoon salt. Massage gently until the cabbage softens.

Make the Salsa

Combine diced mango, diced Roma tomatoes, juice of 1 lime (about 3 tablespoons), diced red onion, chopped cilantro, and 1/2 teaspoon salt in a bowl. Stir to combine and taste, adjusting salt as needed.

Cook the Fish

Pour avocado oil into a stainless steel pan and tilt to coat. Place a piece of parchment paper in the pan and coat both sides of the paper with the avocado oil. Heat the pan over medium-high with the parchment in place. Add the cod filets and cook about 3 minutes, flip gently, and cook another 2 minutes. Remove from heat and set aside. This parchment trick helps keep delicate fillets from sticking — just avoid allowing the paper to touch an open gas flame.

Assemble the Tacos

To serve, warm corn tortillas, spread a layer of guacamole, add a cod filet, top with mango salsa, a spoonful of seasoned sour cream, and finish with cabbage slaw. Serve immediately and enjoy.

Other Taco Recipes You’ll Love

• Viral Chuck Roast Tacos
• Saucy Braised Chicken Tacos
• Crispy Ground Beef Tacos (Grain-Free, Dairy-Free)
• Shortcut Birria Tacos
• Carnitas Tacos