Blackened Fish Tacos with Fresh Mango Salsa

 I’ve been in Mexican style food moods… Can you tell? I just never seem to get sick of it!

Tonight is my “last supper” before my strict lyme diet starts so I decided this is what I’m having because it’s so darn amazing!  I even pour a big glass of white wine (shhhhh!)

Fresh Mango Salsa:

2 mangos (diced small)

1 red bell pepper (diced small)

1 Ripe Avocado (chopped)

1/2 medium red onion (finely chopped)

1 jalapeño (finely chopped, seeds removed)

1/3 english cucumber (diced small)

Juice of 1 lime

Large Handful cilantro, roughly chopped

Sea Salt, pepper to taste

Chop all ingredients and combine in bowl with sea salt, pepper and lime juice.


You can make this ahead and keep in the fridge. I make this giant batch so I have some leftover after dinner! Otherwise, cut the recipe in half.

Blackened Fish:

1 large piece of fresh wild caught cod

1 tbsp Avocado oil

1/2 tsp Sea Salt

David’s Blackening Rub (to coat)

Coat fish in half the avocado oil. Place the other half on a sauce pan over medium heat.  

Rub fish on both sides to coat with sea salt and David’s rub.

Cook fish on sauce pan on medium heat (covered) for about 7 minutes per side or until fish flakes. Don’t overcook!

Remove fish from heat and set aside in a dish covered in aluminum foil to keep warm.

Soft tortillas (your choice)

Preheat oven to 300 degrees. Tightly wrap the soft tortillas in aluminum foil. Place tortillas in the oven for 10 minutes to warm.

To Serve:

Place a small amount of fish in each tortilla and top with mango salsa, shredded red cabbage and a squeeze of fresh lime juice.

I usually also mix plain Greek yogurt with lime juice and drizzle a little on top but I forgot today! Still amazing though!!😃


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