We looooove a good taco, and these Blackened Fish Tacos with Mango Salsa and Cilantro Lime Dressing made in partnership with Australis Barramundi would be perfect served alongside an egg dish and mexican street corn for a festive brunch, as a light and fresh lunch or your next Taco Tuesday dinner!
BLACKENED FISH TACOS RECIPE
Tacos are a staple around our home, every kind really. And while I’ve always enjoyed a good mexican dish, we also are trying to mix things up, eat light and fresh at home and I have to say, I totally enjoy seeing all the colors on my plate! Before we moved to Florida I wasn’t a fan of fish. There weren’t too many dishes that I liked and I just couldn’t get over the “fishy” flavor and smell. Since our move just a few short years ago though, I decided to give fish dishes another chance since we’re so close to the shore and fish dishes happen to be in abundance around here, and I’ve been pleasantly surprised by the result. Eating fresh-caught dishes has definitely changed my perspective and flavor profile!
I’ve wanted to infuse more fish into our families’ diet at home for some time though, for the 0mega-3’s and the fact that it can be such a clean and heart-healthier protein choice. Marrying this desire to try a home-cooked fish dish and our love of tacos (I seriously can’t get enough and have totally been trying fish tacos at so many local joints) just seemed like the right move and you guys… BEST Taco Tuesday meal ever! With pan-seared and blackened fish, cabbage slaw and chopped up mango and red pepper in the most delicious mango salsa, plus a dab of my avocado lime dressing, this dish was actually on the table in about 30 minutes AND it is seriously so good. Even my husband (who isn’t a fan of fish, like at all) approved and asked for more.
One thing I didn’t like about cooking fish at home in the past? The smell it left in the house for what seemed like days! And normally, choosing a white fish for the milder smell and taste meant giving up some of those omega-3’s, but I think selecting a great white fish is what made this dish SO delicious and appealing to all of our taste pallets. For this recipe I tried out Australis Barramundi, and though it boasts half of the calories of salmon, it’s still rich in those omega-3’s I’ve been wanting without being a “fishy” fish. Being aware of what kind of fish I eat right now, I learned that the Co-founder of Australis Barramundi, Josh Goldman, spent 30 years pioneering sustainable fish farming and while looking for a healthy, sustainable fish that everyone would like and could afford, he profiled over 30 different species until he came upon barramundi. Since it’s responsibly ocean farmed, it’s raised with no hormones, additives, or colorants while also sustainable and guaranteed pure, with no traceable levels of mercury or other contaminants… so I can safely eat while breastfeeding and feel comfortable serving my little ones.
Want to try it?! Click here for a coupon just for you.
These tacos are light and refreshing, but still filling, with a rainbow of colors and flavors. So really, if you have a Taco Tuesday tradition, or even if you don’t, this is the perfect recipe to try! We paired ours with Mexican street corn (SO amazing, recipe coming soon!) but it would also be delicious for a festive brunch with a savory egg dish and a sweet drink.
- 3 Australis Barramundi filets
- 1 1/2 tsp paprika
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp brown sugar
- 1/4 tsp cayenne
- pinch of salt
- oil for the pan
- 1/4 red cabbage, sliced thin
- 1/4 green cabbage, sliced thin
- 1/2 cup cilantro, chopped
- juice of 1 lime
- 2 ripe mangos, diced
- 1/2 red bell pepper, chopped
- 1/2 cup chopped red onion
- 1/4 cup fresh cilantro, chopped
- juice of 1 lime
- 1/4 tsp salt, to taste
- In a small bowl, combine all the seasonings for your blackened fish. Sprinkle the mixture over both sides of the thawed Australis Barramundi filets and rub in.
- Heat the oil in a pan over medium-high heat. Once heated, add in the fish filets. Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.
- Remove the fish from heat and break up into 2" pieces.
- Combine all of the slaw ingredients in a large bowl and use as topping for the tacos.
- In a bowl, combine the chopped mango, bell pepper, red onion and cilantro. Optional: add jalapeno for heat.
- Drizzle with the juice of one lime and mix well.
- Season to taste with salt.
- Let the salsa rest for 10 minutes to let the flavors to combine.
Join the conversation.
Do you have your own Taco Tuesday rituals? Or any other food traditions at home… you know, like spaghetti Sunday. When I was a kid we always had a pizza and puzzle night on Friday nights and it is to this day such a great memory. 🙂
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This is a sponsored post written by me on behalf of Australis Barramundi. Thank you for supporting the companies that make this blog happen.