Black Tacos – Slim Kitchen

If you like fish tacos, these are delicious Blackened fish tacos Serve with sweet mango salsa is your meal. It’s ready in just 20 minutes, this is the perfect weekday meal, perfect for warm weather.

As an avid seafood lover, I started adding more fish to my diet. So far, I have no complaints. I tried a lot of different healthy fish recipes, from vegetable grilled fish to fish curry and fish stew. But the main thirst for tacos inspired these black tacos, and the rest – as they say – was history.

This fish taco recipe is vibrant, delicious and surprisingly easy to make. All you have to do is blacken the fish, prepare the mango salsa and put them together. Is there a family member who doesn’t like fish? Make these grilled chicken tortillas at the same time. They are delicious with mango salsa.

Serve these black tacos alone or with a plate of rice and beans. good! Some fish taco porn and fish taco sauce were great too.

Like black seasoning? Don’t miss this black chicken, steak, shrimp and salmon!

Key ingredients and alternatives

Here are the key elements to bring these flavorful tacos to life:

• whitefish: Any solid white fish can provide a good effect for this recipe. Cod is usually the fish for my tacos, but snapper, mahimahi, tilapia, salmon and halibut are all great choices. To be honest, this can be used with almost any fillet. You can also use shrimp, scallops, chicken or tofu.
• Blackened seasoning: You can create your own lightening seasoning at home or you can buy the version you like with your favorite store. This is an important part of Blackfish, which will be used as a star in the performance. Cajun seasoning, if that’s all you have. For something less smoky, try this fish taco seasoning.
• mango: To make the best mango salsa, you want to use the most mature mango you can find. Below, I listed some of the main tips on how to choose the best mango. Pineapple is a great choice.
• Red Onion: I love the bright flavor of the red onions, the bright colors and the crisp texture. If you want a less vivid flavor, first dip them in ice water for 20 minutes or swap them for pickled red onions. Green or white onions can also be used.
• Fresh cilantro: This is an important staple for mango salsa! Freshly chopped cilantro brings bright colors and bright flavor. If you are not a fan, swap it for fresh parsley.
• avocado: I love the creamy texture that fresh avocado brings to this dish. This is also great for adding healthy fats to your diet. If you like, swap in guacamole.
• Tortillas: The choice of tortillas is entirely up to you. Personally, I prefer the tortilla flavor, but the flour tortilla is great too. If you like crunchy tacos, you must try my baked taco shell recipe.
• Lemon juice: Lime juice not only brightens the mango salsa but actually enhances the overall flavor of this fish taco. Make sure to choose fresh lime juice instead of concentrated!

How to Paint Fish into Tacos

Blackening refers to two things about fish – a mixture of technology and seasoning.

Let’s start with the spice mixture. The blackened seasoning originated in New Orleans and is commonly used in Cajun cuisine. It is composed of chili powder, cumin, chili powder, garlic powder, onion powder, thyme or oregano, salt and black pepper. Some recipes also include cayenne pepper for added calories.

Technically, blackening refers to cooking fish in a heavy cast iron skillet with high heat in butter. The fish almost turned black from the spice rub. Although it may seem burning, it is really just the darker color of the seasoning.

Therefore, to make this delicious black fish, you must first cover the fish with seasoning. Then melt the butter in a heavy skillet or pan. Once melted, add the fish and cook for 3-4 minutes until a brown, crispy look is formed. Carefully flip the fish and cook on the other side for 3-4 minutes, or until opaque and flaky.

Recipe ideas and service suggestions

These fish tacos are so versatile that if you don’t have specific ingredients, there’s definitely a great alternative. So here are some ideas to help you switch the idea of making these tacos yourself:

• Play with spice level. It is undeniable that mangoes and peppers are a game in heaven. The natural sweetness of mangoes contrasts sharply with the heat of chili. Try adding freshly chopped jalapeno or chili powder to mango salsa for added heat.
• Add more toppings. While the taste of these tacos is absolutely sacred, I don’t think anyone would refuse to have some extra toppings. Create a mini taco bar by using these fish tacos with Queso Fresco, Crunchy Cabbage, creamy coleslaw, lettuce, avocado sauce or sour cream.
• Try other salsa sauces. Don’t like the short and chunky Sasha? Pour your mango salsa ingredients into a food processor or blender and turn it into a smooth mango jam. Or use Pico de Gallo, Salsa Verde, Corn Salsa or Pineapple Salsa.
• Exchange fruit. While the mango salsa is delicious, you can easily swap the mango for another fruit. Some of the best fruits for salsa include pineapple, peach and strawberries.
• Add the cream sauce: For more traditional fish tacos, add creamy fish tacos, shrimp tacos or guacamole under the tacos and some crunchy cabbage breasts.
• Try it with shrimp: Turn this recipe into the most delicious shrimp tortillas by swapping shrimp for fish.

Black taco side dish ideas

Looking for something that can be served on the side? This is our favorite taco side dish.

How to choose the best mango for salsa

Since mangoes are one of the stars of this recipe, you choose a good mango. One of the easiest ways to pick a ripe mango is to give it a solid and gentle squeeze. If the mango does not surrender and remains firm, it is likely that it is not yet ripe. Perfectly ripe mangoes tend to produce a little bit, while overly mushy mangoes give way immediately.

Another great way to choose the best mango is to sniff it. Ripe mangoes will smell a little sweet from the stems. You should also look at each section of the mango to make sure the mango you choose is free of blemishes.

Storage tips and leftovers

When it comes to tacos, you always want to provide various components separately to prevent everything from getting wet. As a general rule of thumb, all the prepared components of this dish – cluttered fish, mango salsa, chopped vegetables – will be stored in an airtight container in the refrigerator for up to 2-3 days.

It also works as a fish taco bowl if you are going to have a meal.

While you can freeze tortillas and cooked fish, I don’t recommend freezing mango salsa unless you plan to mix it, as chunky salsa tends to become mushy in the refrigerator.