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Spicy Blackened Fish Tacos

These weeknight-friendly spicy blackened fish tacos are an absolute flavor bomb! Blackened fish is paired with a bright and punchy mango slaw and a creamy "elote-style" salad.

Imported from homecookingcollective.comAug 4, 2026added by Rauf Tur

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Spicy Blackened Fish Tacos photo
Prep
⏱️ 25m
Cook
🍳 20m
Total
45m
Servings
2

👨‍🍳 Instructions

✨ Meez Magic · 11 steps → 21 actions

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1

Set a large well-seasoned cast-iron skillet over medium-high heat

2

If your skillet is not well-seasoned, add 1 to 2 teaspoons neutral oil before cooking the corn

3

Add 2 cups corn kernels to the skillet and sear, undisturbed, until nicely browned

4

Stir, then repeat 1 to 2 more times until the corn kernels are well-toasted with charred spots

5

Remove the skillet from the heat and transfer the corn to a medium bowl with 1 small clove finely grated garlic

6

Let cool until warm

7

Stir in 1 tablespoon lime juice, ¼ cup fresh cilantro, 2 tablespoons freshly grated Cotija cheese (if using), ¼ cup mayonnaise, ½ teaspoon mild chili powder, and salt to taste

8

Add 2 cups finely shredded cabbage to a medium bowl and massage with a good pinch of salt to help soften the leaves

9

Add 2 cups cubed ripe mangoes, 1 finely minced shallot, ¼ cup minced cilantro, the juice from 1 mandarin orange, and 2 teaspoons lime juice to the cabbage bowl

10

Season the mango slaw to taste

11

Cut 12 ounces firm white fish into 4 portions and pat dry

12

In a small bowl, combine 2 teaspoons smoked paprika, 1 teaspoon mild chili powder, 1 teaspoon ground cumin, and ¾ teaspoon Diamond-Crystal Kosher Salt (or ½ teaspoon Morton Kosher Salt)

13

Coat the fish portions with 2 teaspoons neutral oil, then rub the spice mixture evenly on all sides

14

Gently tap off any excess seasoning before cooking

15

Set a large seasoned cast-iron skillet or non-stick skillet over medium-high heat with 2 tablespoons neutral oil

16

Once the oil is hot, add the fish portions and sear until the bottom is nicely browned

17

Flip the fish and cook until cooked through and flaking easily with a fork, about 2 minutes more for thinner fillets and 3 to 4 minutes more for thicker portions

18

Transfer to a plate and keep warm

19

Warm 4 corn tortillas on a skillet or directly over a gas flame

20

Place a piece of blackened fish in the center of each warm tortilla, then top with a spoonful of the mango slaw and the elote salad

21

Serve warm with lime wedges and thinly sliced radishes (if desired)

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Enjoy your spicy blackened fish tacos — and don't forget to share.

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