Blackened Fish Taco Salsa
Everything you love about fish tacos collide in this blackened fish taco salsa! Loaded with fresh salsa ingredients and flavorful homemade blackened fish.
Servings 6 servings
Calories 162kcal
Ingredients
Blackened Fish
- 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
Salsa
- 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
Instructions
Blackened Fish
- 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.
Salsa
- 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!
Nutrition
Serving: 4oz salsa | Calories: 162kcal | Carbohydrates: 9.6g | Protein: 15.4g | Fat: 7.4g | Saturated Fat: 1.4g | Cholesterol: 27mg | Sodium: 265mg | Potassium: 304mg | Fiber: 3.1g | Sugar: 5.5g | Calcium: 84mg | Iron: 1mg