These blackened fish tacos have just the right amount of spice to waken your taste buds without overwhelming them. Tropical mango salsa and coleslaw add a cool tone.
- 1 Pound Firm, white fish like mahi mahi
- 2 Tablespoons Blackening seasoning homemade or store bought
- 4 Cups Coleslaw homemade or store bought
- 1/2 Medium Red pepper chopped
- 1 Medium Mango diced
- 2 Tablespoons Canola oil
- 8 6 inch Flour Tortillas
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Preheat oven to 325. degrees Wrap tortillas in foil and heat in oven until ready to serve. OR heat in skillet over high heat, drop a tortilla in the hot skillet for 30 seconds, flip and repeat. This will just warm through the tortilla. If you are having guests then it’s easiest to use the oven method.
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Chop red pepper and dice mango. Add about 1/8 teaspoon kosher salt and a pinch of black pepper.
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Cut fish into long thin bite size pieces, about 3 inches long by ½ inch wide. Sprinkle fish with blackening seasoning and toss to evenly coat.
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Heat cast iron skillet over medium heat, add oil. Once the oil is hot, add the seasoned fish to the pan and cook for a couple of minutes, then flip the pieces to cook the other side. Keep your exhaust fan on as this can cause smoke.
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To assemble the tacos, put a ¼ cup coleslaw in the bottom of the tortilla, top with fish and then ¼ cup mango salsa.
Substitute the chopped red pepper and diced mango with a cup of store bought or homemade mango salsa.