Blackened Tilapia Tacos with Mango Salsa

• 1 lb tilapia fillets
• 1 tablespoon blackening seasoning
• 1 tablespoon olive oil
• 8 small corn tortillas
• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 teaspoon honey
• Salt and pepper to taste
• 1 avocado, diced (optional)
• 1 jalapeño, seeded and minced (optional)
• Sour cream or Greek yogurt for serving

Steps

1. 1 Pat tilapia dry and season both sides with blackening seasoning.
2. 2 Heat olive oil in a large skillet over medium-high heat. Cook tilapia for 3-4 minutes per side until opaque and slightly crispy.
3. 3 Warm tortillas directly over a gas flame or in a dry skillet.
4. 4 Combine mango, red bell pepper, red onion, cilantro, lime juice, honey, salt, and pepper in a bowl for the salsa. Add jalapeño if using.
5. 5 Assemble tacos by placing a piece of tilapia on each tortilla, top with mango salsa and avocado if desired.
6. 6 Serve with a dollop of sour cream or Greek yogurt.

Equipment

• Large skillet
• Tongs
• Cutting board and knife

Variations

• Use shrimp or chicken for a different protein.
• Add shredded lettuce and diced tomatoes for extra crunch.

Substitutions

• Substitute corn tortillas with flour tortillas for a gluten-containing option.
• Use canned mango if fresh is unavailable.

Pairings

• Mexican rice
• Black beans
• Cucumber and watermelon agua fresca

Nutrition

Tips

• For extra flavor, marinate the tilapia in lime juice and olive oil for 30 minutes before seasoning.
• If mango is out of season, use a mix of pineapple and peach for a similar flavor profile.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with a side of black beans and Mexican rice for a complete meal.
• Pair with a refreshing cucumber and watermelon agua fresca.

FAQ