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Blackened Cajun Fish Tacos Recipe with Easy Mango Avocado Salsa

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Quick and flavorful blackened Cajun fish tacos paired with a fresh, creamy mango avocado salsa. Perfect for busy weeknights or casual gatherings, this recipe delivers bold, smoky spice balanced by tropical freshness.

Ingredients

Scale
  • 1 lb (450 g) white fish fillets (cod, tilapia, mahi-mahi), skinless and boneless
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil or avocado oil
  • Fresh lime juice (for finishing and salsa)
  • 1 cup (150 g) ripe mango, diced
  • 1 medium ripe avocado, diced
  • 1/4 cup (40 g) red onion, finely chopped
  • 2 tbsp fresh cilantro, chopped
  • 1 jalapeño or mild chili, seeded and minced (optional)
  • Salt and black pepper to taste
  • 6–8 small corn or flour tortillas, warmed
  • 1 cup shredded cabbage or lettuce
  • Sour cream or Greek yogurt (optional)

Instructions

  1. In a small bowl, combine paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and black pepper to make the Cajun seasoning blend.
  2. Pat fish fillets dry with paper towels. Sprinkle Cajun seasoning generously on both sides, pressing lightly to adhere. Let rest for 5 minutes.
  3. In a medium bowl, combine diced mango, avocado, red onion, jalapeño (if using), and cilantro. Squeeze fresh lime juice over the mix, add salt and pepper, and gently toss. Keep chilled until serving.
  4. Heat a cast-iron or non-stick skillet over medium-high heat. Add 2 tbsp olive or avocado oil and heat until shimmering (about 2 minutes).
  5. Place seasoned fish fillets in the skillet. Cook without moving for 3-4 minutes until blackened and crusty on the underside. Flip gently and cook another 3-4 minutes until fish flakes easily.
  6. Warm tortillas in a dry skillet or microwave wrapped in a damp cloth.
  7. Assemble tacos by layering shredded cabbage or lettuce, a piece of blackened fish, and a generous scoop of mango avocado salsa on each tortilla. Add sour cream or Greek yogurt if desired. Finish with a squeeze of fresh lime juice.

Notes

If spice crust burns before fish cooks through, lower heat and cook longer. Rest fish 2-3 minutes before serving for juiciness. Use avocado or grapeseed oil for high smoke point. Prepare salsa ahead but add avocado just before serving to prevent browning. For gluten-free, use corn tortillas and avoid breading. For dairy-free, substitute sour cream with coconut yogurt.

Nutrition

Keywords: blackened fish tacos, Cajun fish tacos, mango avocado salsa, easy fish tacos, quick dinner, gluten-free tacos, healthy tacos, weeknight meal

Find it online: https://blixfood.com/blackened-cajun-fish-tacos-recipe-with-easy-mango-avocado-salsa/