Blackened Fish Taco With Mango Salsa Recipe

These blackened fish tacos with mango and avocado salsa are everything you would want in a taco.

Blackened fish taco with mango salsa recipe. Flip salmon and carefully peel off skin. Break up the fish into smaller pieces that will fit into a small corn tortilla. Refrigerate salsa for at least 1 hour. 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.

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. Add salmon skin side down and cook until skin is crisp 4 to 5 minutes. Fill each tortilla with 2 5 ounces fish slaw and salsa. Sprinkle seafood seasoning chilli powder salt and black pepper over 1 side of each salmon steak.

30 minute grilled fish tacos topped with a fresh mango salsa avocado and chimichurri. Sweet and fruity goes so well with the spices of the fish that flavor just can t be beat. Preheat oven to 325 degrees f 165 degrees c. The mango salsa i put together and added to the top of the blackened mahi mahi fish tacos is to die for.

Season to taste with salt and pepper and refrigerate until ready to serve. Add the lime juice and 1 tablespoon of lemon juice and toss well. 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. You can also make the salsa ahead of time and add it to the tacos when ready.

Remove the fish from the skillet into a serving platter. Prepare the mango salsa by combining the mango red bell pepper red onion cilantro and jalapeno pepper in a bowl. This easy grilling recipe is one winner of a meal. Mango salsa is my go to topping for anything related to blackened fish.

Top each tortilla with shredded lettuce blackened fish mango salsa and drizzle with the sriracha aioli. Prepare the salsa by combining the ingredients until well combined. Warm up the corn tortillas. Flip and cook for another two minutes or until fish flakes apart easily this will take very little time.

Rub in with your fingers until evenly distributed. Serve in a corn tortilla by layering cabbage fish avocado salsa cilantro and a squeeze of extra lime on top. They re spicy full of flavor an amazing mango and avocado salsa totally delish.