Baked Blackened Fish Tacos
Equipment
- Baking sheet
- Small mixing bowl
- Skillet or comal
Ingredients
For the fish
- 1 lb fresh or frozen tilapia fillets cod, halibut, and mahi mahi also work
- 1 tbsp olive oil
Homemade blackened-style seasoning
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp cayenne optional, for heat
For serving
- 8 corn tortillas
- ½ cup fresh cilantro chopped
- 1 onion diced
- 1 lime cut into wedges
- 2 avocados sliced
Optional mango salsa
- 2 ripe mangoes diced small
- ¼ cup red onion finely diced
- ¼ cup fresh cilantro chopped
- 1 lime juiced
- pinch salt
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Pat the fish dry, drizzle it lightly with olive oil, and coat it evenly with the spice mix. Bake for 15–20 minutes, or until the fish is opaque and flakes easily with a fork.
- While the fish bakes, prepare your toppings and, if you plan to use it, the mango salsa.
- Warm corn tortillas in a dry skillet or on a comal for about 30 seconds per side until soft and pliable.
- Flake baked fish into tortillas and top with cilantro, onion, lime juice, avocado, and mango salsa if using.
For the mango salsa, simply mix everything together in a bowl. Taste and add more lime or salt if you like.
Cost: $13.87 / $3.47 per serving