Spicy blackened fish and fruit salsa is a classic California taco combination and one we think you’ll thoroughly enjoy. Any firm white fish such as cod, rockfish, halibut, lingcod, red snapper, sea bass, or sablefish (black cod) will work. If using sablefish, cook it with the skin on and remove the skin and bones before serving.
Ingredients
1 pound white fish fillets Available in Our Seafood Subscription Box
2 tablespoon neutral oil, such as avocado or grapeseed, plus more for rubbing
1 to 2 tablespoons fish taco seasoning (see Pro Tips)
Salt and freshly ground black pepper
1½ cups finely chopped ripe, fresh mango
¼ cup finely chopped red onion
¼ cup finely chopped red bell pepper
2 tablespoons chopped fresh cilantro, plus more for garnish
1 small jalapeño or serrano chile, seeded and minced
2 tablespoons freshly squeezed lime juice, plus wedges for serving
12 (6-inch) corn or flour tortillas, warmed
Hot sauce for serving
Directions
Prep the Fish
Rub the fish on both sides with oil, then rub the taco seasoning onto the flesh side. Season with salt and pepper. Let sit while you prepare the remaining ingredients.
Make the Salsa
In a medium bowl, combine the mango, onion, bell pepper, cilantro, as much of the jalapeño as desired, and the lime juice. Season with salt and pepper and stir to mix well.
Cook the Fish
In a large nonstick or well-seasoned cast-iron skillet, heat the oil over medium heat until shimmering. Add the fish and cook until fragrant and browned on one side, about 3 minutes. Flip and cook until the fish flakes easily around the edges and is cooked through, 2 to 3 minutes longer depending on the thickness of the fillet. Transfer the fish to a plate and break into large flakes. (If using sablefish, remove the skin and bones.)
Finish and Serve
Arrange the tortillas, fish, and salsa in bowls and encourage your guests to build their own tacos at the table. Serve right away, passing hot sauce, cilantro, and lime wedges alongside. Enjoy!
Premium Seafood Subscription Box
Pro Tips
Pair it Up
Pour something cold and citrusy to enhance the fruity salsa — a cold IPA for beer drinkers or sauvignon blanc for white wine drinkers – is just the ticket.
Ingredient Info
Using pantry staples, you can make your own homemade taco seasoning. Use 1 teaspoon each ground cumin and chile powder and ½ teaspoon each garlic powder, onion powder, dried oregano, and cayenne pepper.
Change It Up
Toss leftover fish with steamed rice and top with leftover salsa and a drizzle of sriracha mayo and fresh lime juice for a lunchtime taco bowl.
