# Spicy Blackened Fish Tacos · Home Cooking Collective

Spicy Blackened Fish Tacos · Home Cooking Collective takes 45 min (25 min prep, 20 min cooking) and serves 2.

Recipe by homecookingcollective.com · original: https://homecookingcollective.com/blackened-fish-tacos-with-mango-slaw-and-elote-salad/  
Cuisine: Mexican · Dish: Tacos, wraps & burritos  
On Meez: https://meezenplace.app/recipes/spicy-blackened-fish-tacos-recipe (with step-by-step Cook Mode)

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.

## Ingredients (serves 2)

- 2 cups corn kernels, fresh (from about 3 cobs) or frozen
- 1 small clove garlic, grated or finely minced
- 1 tablespoon lime juice, from about half a lime, plus more if needed
- ¼ cup fresh cilantro, finely minced
- 2 tablespoons freshly grated Cotija cheese, optional
- ¼ cup mayonnaise
- ½ teaspoon mild chili powder, such as Kashmiri chili powder or Ancho chili powder
- 2 cups finely shredded cabbage, red or green
- 2 ripe mangoes, preferably Honey/Champagne/Ataulfo, peeled and cut into 0.5-inch cubes
- 1 shallot, minced
- ¼ cup cilantro, finely minced
- 1 mandarin orange, or 0.5 Navel orange, juiced
- 2 teaspoons lime juice, from about half a lime
- 12 ounces firm white fish, such as cod, mahi mahi, or halibut
- 2 teaspoons smoked paprika
- 1 teaspoon mild chili powder, such as Kashmiri chili powder or Ancho chili powder
- ¾ teaspoon Diamond-Crystal Kosher Salt, or 0.5 teaspoon Morton Kosher Salt
- 2 tablespoons + 2 teaspoons neutral oil, such as canola or avocado oil, divided
- 4 Corn tortillas
- lime wedges and thinly sliced radishes, optional, for serving
- 1–2 teaspoons neutral oil, such as canola or avocado oil, optional
- Salt
- 1 teaspoon ground cumin

## Steps

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)

## Good to know

### Swaps

No Cotija cheese? Feta works as a similarly salty, crumbly stand-in in the elote salad.

### Storing it

Keep the fish, slaw and corn salad in separate airtight containers in the fridge and eat within 1–2 days. Reheat the fish in a skillet until steaming hot.