Super Quick Blackened Fish Tacos with Mango

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!

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?

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.

Super Quick Blackened Fish Tacos with Mango

These Blackened Fish Tacos with Mango, made with a premixed seasoning, are super quick and easy to pull together for dinner.

Print

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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

1. Heat a cast iron skillet over medium-high heat.

2. 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.

3. 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.

4. Serve immediately with the tortillas, mango, and other toppings.

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Recipe Notes

Nutrition Facts

Nutrition Facts

Super Quick Blackened Fish Tacos with Mango

Amount Per Serving

Calories 551 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 19g119%

Trans Fat 1g

Cholesterol 145mg48%

Sodium 960mg42%

Potassium 591mg17%

Carbohydrates 22g7%

Fiber 2g8%

Sugar 9g10%

Protein 40g80%

Vitamin A 1596IU32%

Vitamin C 19mg23%

Calcium 523mg52%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.