Everything you love about fish tacos collide in this blackened fish taco salsa! Loaded with fresh salsa ingredients and flavorful homemade blackened fish.
We are clearly on a fish roll this week! Nothing to be sad about there.
Today’s fish delight is about to become your favorite salsa of the summer. I’m sorry in advance for how many bags of chips you’re going to be consuming on a regular basis.
Basically what we’ve got here today is EVERYTHING you find in a fish taco piled into one beautiful salsa. Which for some reason chips just can’t stay out of.
This salsa literally has ALLL the fish taco fixins’. Only without the fall-apart messy tacos and something you can make an attempted-appetizer-but-accidental-meal out of.
Also, I feel it’s only right to say that Jason gets 100% of the credit for this salsa. He dreamed up the idea of all the fish taco staples in salsa form, and yes, we can all agree he’s kinda genius for that.
This Fish Taco Salsa features…
- Blackened white fish made with a homemade blackened spice seasoning
- All the salsa essentials –> tomatoes, onion, hot pepper, cilantro, and lime
- Silky avocado cubes
- Sweet mango cubes
- Salty cotija cheese
Making the Fish Taco Salsa
(scroll to the bottom of the post for the full recipe!)
Ingredients You’ll Need
- Fish (keep reading for suggestions!)
- Seasonings (paprika, cumin, chili powder, onion powder, garlic powder, salt, and pepper)
- Olive Oil
- Habanero Pepper (keep reading for milder options!)
- Cotija Cheese (if you can’t find cotija, another tangy cheese like feta will work!)
Choosing Your Fish
Any kind of mild white fish will work great for this recipe! A couple of our favorites…
Tips for Perfect Fish Taco Salsa
- Cut all your ingredients the same size – with a chunky salsa like this, size matters. Try to cut all the major salsa base ingredients (mango, avocado, tomato, and fish) into precise 1/4-in pieces. This will make for easier scooping with chips!
- Use lots of cilantro and fresh lime – these two ingredients are NECESSARY for a salsa packed full of flavor! Go for fresh lime juice if you can.
- Taste as you go – a big part of making salsa is tasting for seasoning. Do a few chip tests and adjust for salt/lime/cilantro as needed.
- Make 1-2 hours in advance before serving – letting this salsa sit awhile before serving helps develop a lot of flavors. Word of caution though, this salsa will only keep for around 4 days – not that you’ll end up with leftovers that long!
How to Adjust Heat Level
This salsa packs a perfect medium-level punch with the addition of one habanero, but you can easily dial the heat level up or down depending on your preference!
If you want a spicier salsa, use 1-2 habaneros and taste as you go.
If you would like a milder salsa, use 1-2 mild peppers such as jalapeno.
What to Serve with Salsa
- Corn or tortilla chips as an appetizer (our personal favorite)
- On a green salad
- In a lettuce wrap or a flour tortilla wrap with greens
- On scrambled eggs (don’t knock it til you try it, it’s SO good!)
It’s just SO incredibly fresh and loaded with so much goodness, I CAN’T! The sweet mango, the tender spicy fish, the silky avocado…it all just melds so perfectly together into a dream chip topper.
Catch us whipping up MANY batches of this popular salsa this summer! All the colors and fresh goodness definitely make for a crowd pleaser.
Just be careful around this salsa is all I have to say, you guys. A full bowl is an empty bowl if ya know what I mean.
More incredible fresh salsas you might want to try next!
- Citrus Grilled Steak Tacos with Orange Avocado Salsa
- Chipotle Grilled Pineapple Salsa
- Jerk Grilled Salmon Tacos with Avocado Pineapple Salsa
Watch this salsa made step-by-step on Google Web Stories!
Blackened Fish Taco Salsa
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
- 1 lb cod fillets (or tilapia or other white fish)
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 tablespoon olive oil
- 2 medium roma tomatoes, cored and cut into 1/4-in cubes
- 1/2 cup sweet onion, finely diced
- 2 medium avocados, cut into 1/4-in cubes
- 1 medium mango, pit and skin removed and cut into 1/4-in cubes
- 1 small habanero pepper, cored and minced (or a milder pepper such as jalapeno)
- 1/4 cup fresh minced cilantro
- 2 tablespoons lime juice
- 1/4 cup Cotija cheese
- Salt and pepper to taste
- Corn or tortilla chips for serving
- Preheat oven to 400F and lightly grease a medium baking sheet. Pat fish dry and lay in a single layer on baking sheet.
- In a small bowl, combine spices. Drizzle olive oil over fish then rub spice mixture evenly over both sides fish. Bake fish at 400F 10-12 minutes until fish is cooked through (145F) Cool fish several minutes then crumble into 1/2-in pieces.
- In a large serving bowl, combine all salsa ingredients and fish. Toss to combine and season with salt and pepper to taste. Refrigerate salsa until ready to serve. Serve with chips and enjoy!