Blackened Tilapia Tacos with Mango Avocado Salsa

Blackened Tilapia Tacos with Mango Avocado Salsa

The salsa part of this dish was created for the subreddit, /r/52weeksofcooking, where the theme was "raw". But after you make a large bowl, you are overcome with the horribly great problem of deciding on a vessel to shovel the salsa in your mouth. I chose tacos.... and chips... obviously. The taco meat and the salsa were both really good and bursting with flavours but together... the were to die for. Maybe not die for but probably kill for. Definitely making these again.
I used about 1/2 a teaspoon of Kosher Salt for the Salsa but depending on your ingredients, you could use more or less.



  1. 1 Avocado
  2. 1 Lime
  3. 1 Mango
  4. 3 Tomatoes Roma
  5. 1/2 Red Onion
  6. 1 Habanero Pepper
  7. 2 Serrano Peppers
  8. 2 Jalapeno Peppers
  9. 1 Tablespoon Cilantro , chopped
  10. to taste Kosher Salt
  11. 1 1/2 teaspoons Paprika Smoked
  12. 1 1/2 teaspoons Brown Sugar
  13. 1 teaspoon Oregano Dried
  14. 3/4 teaspoon Garlic Powder
  15. 1/2 teaspoon Kosher Salt
  16. 1/2 Cumin Ground
  17. 1/4 teaspoon Red Pepper Flakes
  18. 1 Tablespoon Canola Oil
  19. 4 Tilapia (6 oz) Fillets
  20. 8 Corn Tortillas


10 mins
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    Prepare the salsa; peel, pit, and dice the Avocado and place in a bowl with the juice of the Lime. Peel, seed, and dice the Mango and place in the bowl.

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    Chop the Tomatoes, dice the Red Onion, Habanero Pepper, Serrano Peppers, and Jalapeno Peppers, and place in the bowl. Add the chopped Cilantro and Kosher Salt.

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    Mix together and set aside.

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    Combine the Smoked Paprika, Brown Sugar, Dried Oregano, Garlic Powder, Kosher Salt, Ground Cumin, and Red Pepper Flakes in a small bowl. Spread the mixture flat on a plate.

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    Heat the Canola Oil in a cast iron skillet.

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    Coat each side of the Tilapia Fillets with the spice mixture.

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    Cook the Tilapia Fillets about 3 minutes on each side, until desired degree of doneness.

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    Shred the blackened Tilapia and warm the Corn Tortillas.

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    Serve by placing the shredded Tilapia on the warmed Tortillas topped with Salsa.

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