Dinner, Recipes

Blackened Fish Tacos with Mango Avocado Salsa


Spice up your ‘Taco Tuesday’ with this Blackened Fish Tacos with Mango Avocado Salsa! Seasoned with adobo chipotle sauce, chili powder, and lime, you won’t think fish is boring ever again.

three fish tacos on a plate

What’s in this blackened seasoning?

If you’ve never had a blackened seasoning before, it’s usually a bunch of spices and herbs combined and typically used on fish and chicken. It’s a little bit spicy, but not TOO spicy. I am super sensitive to heat and I love blackened seasoning, so take my word for it if you are a heat baby too 🙂

This blackened seasoning isn’t as traditional and leaves out a few things, but is delicious in it’s own way! In this recipe, we will use:

  • Adobo Chipotle sauce
  • Chili powder
  • Onion powder
  • Garlic powder
  • Salt and pepper

Types of fish to use

I use tilapia for fish tacos because that’s what I grew up using. You can really use any mild, white fish for these tacos, as the seasoning flavor is what matters most. I think salmon would also be delicious in this recipe, but keep in mind salmon is usually thicker so more seasoning may be required and a slightly longer cooking time.

tilapia with blackened seasoning on tray

How to cook fish tacos

I switch back and forth cooking these on the stove and baking them in the oven. This recipe will be for the baked version, but if you want to cook these on the stove, just add in some oil, and cook over medium heat for 3-4 minutes on each side. Internal temperature of fish should be around 145 degrees F.

blackened fish tacos with slaw on top

Mango Avocado Salsa

I will have a second post coming going into the details of this mango avocado salsa, but for the time being, you can follow it here!

  • 1 large mango
  • 2 ripe, medium avocados
  • Juice of 1 lime
  • 1/2 large red onion

All you need to do is chop the mango and avocado into chunk size pieces. Then dice the onion into small pieces. Pour the juice from the lime all over and gently toss. Cover tightly and keep refrigerated.

Keep in mind, this is best served immediately or at least in the same day. The avocado might turn brown and unsightly, and the mango will leak its juices pretty fast. I wouldn’t recommend keeping this longer than 2 days or so for best quality.

three fish tacos with mango avocado salsa on top
three fish tacos on a plate

Blackened Fish Tacos with Mango Avocado Salsa

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course : Dinner
Cuisine : Mexican
Servings : 4


Blackened Fish Tacos

  • 1 lb tilapia , or white fish
  • Tbsp adobo sauce , from canned adobo chipotle peppers
  • Tbsp chili powder
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • 1 tsp salt
  • ½ tsp pepper
  • 8 corn tortillas


  • Mango Avocado Salsa
  • cabbage slaw or romaine lettuce , optional
  • sriracha , optional


  • Make Mango Avocado Salsa and set aside
  • Preheat oven to 400°F and line a baking sheet with parchment paper
  • Combine adobo sauce, chili powder, onion powder, garlic powder, salt, and pepper together in a bowl. This will end up being a paste like texture
  • Lay tilapia filets on parchment paper. Taking a tiny spoonful of seasoning, spread the paste on each side of the fish using the back of the spoon for ease. Repeat on all filets until they're all coated well
  • Bake fish for 8-12 minutes (time will vary depending on how thick filets are) until internal temperature is 145°F and fish flakes easily with a fork
  • Flake fish into pieces and assemble tacos. In each corn tortilla, add some fish and top with salsa, cabbage or lettuce, and sriracha if you choose

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