Taco Recipe: Fish Taco with Mango Salsa by Everyday Gourmet with Blakely
Taco Recipe: Fish Taco with Mango Salsa by Everyday Gourmet with Blakely is a easy Mexican recipe that serves 4. 350 calories per serving. Recipe by Everyday Gourmet With Blakely on YouTube.
Prep: 18 min | Cook: 12 min | Total: 40 min
Cost: $17.27 total, $4.32 per serving
Ingredients
- 1 pound Mahi‑Mahi Fillet (cut into bite‑size pieces; any mild white fish (tilapia, grouper) works)
- 2 tablespoons Olive Oil (lightly coat pan and fish)
- 2 teaspoons Blackening Spice (store‑bought or homemade blend of paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt)
- 1 large Ripe Mango (peeled, diced small)
- 1 medium Jalapeño Pepper (seeded and finely chopped; adjust heat to taste)
- 2 tablespoons Fresh Cilantro (chopped)
- 1 large Lime (juiced)
- 1 cup Red Cabbage (shredded thinly)
- 8 Flour Tortillas (6‑inch size; keep warm wrapped in foil)
- 1 pinch Salt (optional, to season fish)
Instructions
Make Mango‑Jalapeño Salsa
Slice the mango lengthwise around the seed, glide the knife to free the flesh, then cut the flesh into strips and dice into small cubes. Place in a mixing bowl.
Time: PT5M
Add Jalapeño, Cilantro, and Lime
Finely chop the jalapeño (remove seeds and ribs for less heat), add to the bowl. Chop cilantro and add. Squeeze the lime juice over everything and toss gently.
Time: PT4M
Shred Red Cabbage
Thinly slice the red cabbage into shreds and set aside in a separate bowl.
Time: PT3M
Prep the Fish
Cut the mahi‑mahi into bite‑size pieces, pat dry, then toss with olive oil, blackening spice, and a pinch of salt until evenly coated.
Time: PT5M
Heat the Skillet
Place the skillet over high heat and let it become scorching hot (about 2 minutes).
Time: PT2M
Temperature: high heat
Blacken the Fish
Add a thin drizzle of olive oil to the hot skillet, then spread the fish in an even layer. Cook 2‑3 minutes per side until opaque and lightly charred; do not overcrowd the pan.
Time: PT5M
Temperature: high heat
Warm the Tortillas
Wrap the flour tortillas in foil and place in a pre‑heated 350°F oven for 5 minutes until warm and pliable.
Time: PT5M
Temperature: 350°F
Assemble the Tacos
On each warm tortilla, layer a spoonful of blackened fish, top with shredded red cabbage, and finish with a generous dollop of mango‑jalapeño salsa.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 25g
- Carbohydrates
- 35g
- Fat
- 12g
- Fiber
- 5g
Dietary info: Pescatarian, Gluten (contains), Dairy‑Free, Nut‑Free
Allergens: Fish, Wheat (gluten)
Ingredient Substitutions
- Instead of Mahi‑Mahi Fillet: Tilapia, Grouper, Cod
- Instead of Olive Oil: Canola oil, Avocado oil
- Instead of Blackening Spice: Cajun seasoning, Old Bay
- Instead of Ripe Mango: Peach, Pineapple
- Instead of Jalapeño Pepper: Serrano pepper, Thai bird’s eye chili
- Instead of Fresh Cilantro: Parsley, Thai basil
- Instead of Lime: Lemon, Vinegar (for a pinch of acidity)
- Instead of Red Cabbage: Green cabbage, Purple lettuce
- Instead of Flour Tortillas: Corn tortillas (gluten‑free), Low‑carb tortillas
- Instead of Salt: Sea salt, Kosher salt
Equipment Needed
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Skillet (Cast Iron or Heavy‑Bottom)
- Spatula or Tongs
- Citrus Juicer (optional)
- Oven (optional)
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Ensure the skillet is scorching hot before adding fish; otherwise the fish will steam instead of blacken.
- Do not overcook the fish; it will continue cooking from residual heat.
- Remove jalapeño seeds and ribs to control heat and avoid irritation.
- Warm tortillas just enough to be pliable; over‑baking makes them brittle.
Chef Tips from the Video
- A cast‑iron skillet retains heat best for a true blackened crust.
- Pat the fish dry and season just before it hits the pan for maximum flavor.
- Use fresh lime juice; bottled juice loses bright acidity.
- For extra crunch, toast the shredded cabbage lightly in the dry skillet for 30 seconds.
Troubleshooting
Fish turns dry or overcooked.
Cook on high heat only 2‑3 minutes per side and remove while still slightly pink; let carry‑over heat finish cooking.
Salsa is watery.
Pat diced mango with paper towels before mixing and add the lime juice just before serving.
Cabbage is soggy.
Shred cabbage thinly and keep it dry; optionally toss with a pinch of salt and let sit 5 minutes, then drain excess moisture.
Tortillas become hard or brittle.
Wrap in foil and warm only 5 minutes at 350°F; keep them covered until serving.
Storage
Refrigerator: Store leftover fish, salsa, and cabbage in airtight containers for up to 2 days.
Freezer: Fish can be frozen raw (unseasoned) for up to 3 months; thaw before seasoning.
Room temperature: Tortillas can sit at room temperature for a few hours if kept in foil.
Make-Ahead Tips
- Prepare the mango salsa up to 4 hours ahead and keep refrigerated; stir before serving.
- Season the fish and keep it covered in the fridge for up to 30 minutes before cooking.
- Warm tortillas just before serving; they reheat quickly in a skillet if needed.
Frequently Asked Questions
What is the cultural significance and history of fish tacos in Mexican cuisine?
Fish tacos originated on the Baja California coast, where fresh catch was quickly grilled or fried and served in soft corn tortillas with cabbage and a tangy salsa. They reflect the region’s reliance on the sea and the blend of indigenous and Spanish culinary traditions.
What are the traditional regional variations of fish tacos in Mexico?
In Baja, fish tacos are typically battered and fried, topped with cabbage, crema, and a squeeze of lime. In the Yucatán, they may be grilled and served with a pickled onion salsa. The recipe here uses a blackening spice for a smoky twist, common in Gulf‑coast U.S. adaptations.
How is fish traditionally served with tacos in Mexican culture?
Traditionally, the fish is either lightly battered and fried or simply grilled, placed on a warm corn tortilla, and topped with shredded cabbage, a citrus‑based salsa, and a drizzle of crema or mayo. Fresh lime is always served on the side for extra brightness.
What occasions or celebrations are fish tacos commonly associated with in Mexican cuisine?
Fish tacos are popular at beachside gatherings, summer barbecues, and festivals along the Pacific coast. They’re also a staple at family picnics and casual dinner parties because they’re quick to assemble and full of fresh flavors.
What makes this Easy Healthy Fish Tacos recipe special in Mexican‑inspired cooking?
The recipe swaps the usual fried batter for a quick blackening spice, reducing oil while adding a smoky depth. The mango‑jalapeño salsa adds tropical sweetness and heat, and shredded red cabbage provides crunch and color, creating a balanced, health‑focused taco.
What are the most common mistakes to avoid when making Easy Healthy Fish Tacos?
Common errors include overcrowding the pan, which steams the fish instead of blackening it, and overcooking the fish, leading to dryness. Also, forgetting to remove jalapeño seeds can make the salsa overly spicy, and not warming tortillas enough makes them crack.
Why does this fish taco recipe use a high‑heat blackening technique instead of traditional frying?
Blackening uses a very hot pan and a thin coat of oil, creating a flavorful crust with far less fat than deep‑frying. It preserves the delicate texture of the white fish while delivering a smoky, spicy exterior.
Can I make the mango salsa ahead of time and how should I store it?
Yes, the mango salsa can be prepared up to 4 hours in advance. Store it in an airtight container in the refrigerator and give it a quick stir before serving to redistribute any settled juices.
What texture and appearance should I look for when the fish is properly blackened?
The fish should have a dark, slightly charred crust on the outside while remaining opaque and moist inside. It will have a fragrant, peppery aroma and a slight crispness when you bite into it.
How do I know when the fish tacos are done cooking?
The fish pieces will turn from translucent to opaque and should reach an internal temperature of 145°F. They will release easily from the pan and have a browned edge. Remove them promptly to avoid overcooking.
What does the YouTube channel Everyday Gourmet With Blakely specialize in?
Everyday Gourmet With Blakely focuses on simple, wholesome, and flavorful home‑cooked meals that emphasize fresh ingredients, quick techniques, and balanced nutrition for everyday cooking.
How does the YouTube channel Everyday Gourmet With Blakely's approach to Mexican‑inspired cooking differ from other cooking channels?
Blakely emphasizes health‑forward twists—like using blackening spices instead of deep‑frying—and provides step‑by‑step visual cues that make bold flavors accessible without complicated equipment, setting the channel apart from more indulgent or technique‑heavy Mexican cooking shows.
Last updated: September 3, 2026
