Blackened Rockfish Tacos with Mango Salsa
Rockfish tacos that are seasoned perfectly and blackened on a cast iron skillet, then topped with a refreshingly sweet and tart mango salsa. It takes less than 30 minutes to make this great dish for lunch or dinner!
Dry the rockfish fillets well with a paper towel Mix all seasoning ingredients together in a bowl. Season the fish fillets on both sides and set aside. Make the mango salsa. Add mangos, bell pepper, onion, lime juice and salt in a bowl and mix well. Set aside in the refrigerator until ready to use. Heat a cast iron skillet or nonstick pan on medium-high heat, add butter or oil. When the pan is hot, add the fish fillets. Cook for 3 to 4 minutes on each side. Assemble the tacos. Break the fish into long bite size pieces. Add it to warm tortillas. Top it with the mango salsa.
*Nu tritional facts provided are only an estimate, accuracy is not guaranteed.
Mango salsa can be stored overnight. Keeping it for more than 2 days is not recommended.
Serve the mango salsa with a side of tortilla chips.
This blackened fish taco seasoning is not spicy (and kid-friendly), but if you like some spice, add ½ tsp cayenne pepper to the mix or some jalapeno peppers to the salsa.
Toast your tortillas on the oven burner. Place the tortilla one by one on medium heat setting. Turn continuously with tongs until hot. About 1 minute per tortilla.
Serving: 8 tacos Calories: 204 kcal Carbohydrates: 28 g Protein: 11 g Fat: 6 g Saturated Fat: 3 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Trans Fat: 1 g Cholesterol: 29 mg Sodium: 556 mg Potassium: 394 mg Fiber: 3 g Sugar: 11 g Vitamin A: 1710 IU Vitamin C: 37 mg Calcium: 60 mg Iron: 2 mg