These tacos are packed with juicy, flaky blackened fish, crunchy slaw, and sweet mango salsa. It's ready in 20 minutes and holds a great combination of flavors and textures
Preheat the oven to 425°, melt butter, and mix the seasoning.
Dip fish fillet into butter first and let excess butter drip off. Then, dip fish into the seasoning and flip it around to coat the fillet on all sides.
Place an empty skillet into the preheated oven let it heat through for a few minutes. Take it out, pour in some melted butter and add seasoned fish fillet. Bake fish for 13-15 minutes, depending on the thickness.
Slice cabbage as thinly as you can and combine it with vinegar, lime juice, and sugar. Mix well and let it sit until ready to use.
Cut mango and combine it with diced red onion, diced jalapeno, cilantro, and lime juice. Mix well and set aside until ready to top tacos.
When fish is ready, take it out of the oven and let it sit on a cutting board for about 5 minutes.
In a mean time, spread out tortillas on a baking sheet and pop it into the oven to heat up.
To make tacos, add some slaw in the middle of each tortilla. Flake off chunks of fish and divide it among the tortillas. Scoop a couple of tablespoons of mango salsa on top of fish and enjoy.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.