Mexican food is so vibrant, fresh and tasty and this blackened fish taco’s with mango salsa recipe combines all of these elements perfectly.
It starts with marinating the fish in a blend of spices for a kick of flavour and to help ‘blacken’ the fish when cooking to give it a delicious crust and smoky taste. The sweet and zingy mango salsa balances out the spice, then topped with a smoky, spicy soured cream dip to bring it all together – a mouthful of heaven in every bite!
This fish taco’s dish is great for warm, sunny days as an alternative to BBQ’ing where all the different elements can just be put down on the table for friends and family to share.
You can use any kind of flaky white fish for this recipe – here we’ve used highly sustainable Tilapia which can be found in most supermarkets. I’ve also used king prawns for a tasty variation.
This dish is mostly in the preparation as cooking time for the fish is very minimal. Preparation time is roughly 20 minutes (plus any additional marination time you might like for the fish).
This particular recipe serves 4 as a lighter meal or 2 hungry people – just adjust additional quantities as necessary.
Blackened Fish Taco’s with Mango Salsa – what you need:
2x fillets of Tilapia (or other white fish).
12x king prawns.
2x heaped teaspoons of The Food Beaver Hot & Spicy Seasoning.
2x heaped teaspoons of The Food Beaver BBQ Seasoning.
A drizzle of oil.
For the Mango Salsa:
1/2 ripe Mango (needs to be firm ripe and not mushy) – finely chopped.
1/2 red onion – finely chopped.
1/2 red bell pepper – finely chopped.
1x handful fresh coriander – finely chopped.
1/2 of a fresh lime juice.
Avocado (optional) – diced.
4x tablespoons of soured cream and approx. 1x teaspoon of Hot & Spicy Seasoning – mixed together for the dip/drizzle.
Sprigs of fresh coriander.
Small soft flour tortillas – as many as you like!
What to do:
1. Marinate the fish – mix the Hot & Spicy and BBQ seasonings together and then coat the fish/prawns all over. Add a drizzle of oil to coat everything. Cover with cling film and place in the fridge – this can be done up to 2 hours before cooking if you have time.
2. Combine all the Mango Salsa ingredients in a large bowl and mix. Leave to one side.
3. Prepare the spicy soured cream dip/drizzle by adding approx. 1x teaspoon of Hot & Spicy seasoning to approx. 4x tablespoons of soured cream – taste and add more seasoning if necessary.
4. Heat a large non-stick frying pan over a medium-high heat. Cook the marinated fish/prawns for 1-2 minutes on each side until slightly blackened on the outside and cooked throughout (cooking time depends on fish thickness). Remove from the pan, cover with foil and place to one side.
5. Warm the tortillas, serve everything individually on the table and let everyone dig in – there’s no right or wrong way of building your fish taco’s – all the flavours are sure to come through. Enjoy!
Tasty food made simple.
We hope you like this Fish Taco’s with Mango Salsa recipe. As always, your feedback is most welcome so please comment below or get in touch via thefoodbeaver.com, Facebook, Twitter or Instagram.
The Food Beaver.