Blackened Fish Tacos with Mango Salsa and Sriracha Aioli
These Blackened Fish Tacos are full flavored, healthy and easy to make! Fish fillets are coated in a Cajun inspired spice mix, served in warm tortillas and topped with a fresh and tasty mango salsa. Finish it with a drizzle of creamy sriracha aioli for the best fish tacos ever!!!
Servings 6 people
Calories 2390kcal
Ingredients
FOR THE BLACKENED SPICE MIX
- 1 tablespoon cayenne pepper
- 1 tablespoon ground black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons salt
- 1 1/2 teaspoon dried thyme
- 1 1/2 teaspoon dried oregano
FOR THE SRIRACHA AIOLI
- 1/2 cup mayonnaise
- 1-2 tablespoons sriracha
- 1 tablespoon lime or lemon juice, freshly squeezed
- salt to taste if needed
FOR THE MANGO SALSA
- 1 ripe mango, peeled and diced
- 1 tomato, diced
- 1/4 cup red onion, diced
- 1 teaspoon honey
- 1 teaspoon olive oil
- 1 tablespoon lime juice
- 1 jalapeño or serrano chili, diced
- Salt to taste
THE REST
- 2 pounds tilapia fillets (approx 5 to 6 fillets)
- 2 to 3 tablespoons extra virgin olive oil
- 2 cups romaine lettuce, shredded or finely chopped
- 8-12 corn tortillas (taco size)
- lime wedges (optional)
Instructions
TO MAKE THE SPICE MIX
- In a small bowl, stir together all the ingredients.
TO MAKE THE SRIRACHA AIOLI
- In a small bowl, combine the mayonnaise, sriracha and lemon or lime juice. Mix well. Refrigerate until ready to use.
TO MAKE THE MANGO SALSA
- In a medium bowl, combine all the ingredients. Season to taste with salt. Cover and chill until ready to use.
THE REST
- Place the fish fillets in a single layer on a sheet pan or large container. Sprinkle the fish on both sides generously with about 2 1/2 to 3 tablespoons of the blackening spice mix. Rub the fish with the spice mix.
- In a large nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat. When heated, add the fish fillets, working in batches if needed. Cook for 2 - 3 minutes. Flip and cook the other side for about 2 - 3 minutes or until the fish flakes easily. (When cooking the fish fillets do not move them around).
- Remove the fish from the skillet into a serving platter. Break up the fish into smaller pieces that will fit into a small corn tortilla.
- Warm up the corn tortillas. Top each tortilla with shredded lettuce, blackened fish, mango salsa and drizzle with the sriracha aioli. Enjoy!!!
Video
Notes
You will have some Blackened Spice Mix left. Use it to season chicken, shrimp or fish. It will keep for at least 6 months.
Nutrition
Calories: 2390kcal | Carbohydrates: 157g | Protein: 202g | Fat: 112g | Saturated Fat: 20g | Cholesterol: 500mg | Sodium: 15601mg | Potassium: 4237mg | Fiber: 26g | Sugar: 39g | Vitamin A: 8670IU | Vitamin C: 119mg | Calcium: 435mg | Iron: 14.6mg