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    Home » Recipes » Fish + Seafood

    Blackened Fish Tacos with Mango Pico

    Updated Aug 12, 2022

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    Blackened Fish Tacos

    This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #KindersAtWalmart

    Fast. Fresh. Fabulous. This recipe for Blackened Fish Tacos is superb. Mouthwatering, tender, flaky fish perfectly spiced and topped with crunchy cabbage and our festive mango-jalapeno pico. Grab your skillet, get it hot, and let's go! We're going to show you how to create flavors that taste like they took 20 minutes in a matter of seconds with Kinder's® Cali's Blackened Rub​.

    Kinder's Rub

    Blackened Fish Tacos with Mango Pico

    Let's talk flavor. I mean BIG flavor. These fish tacos are packed with layer after layer of deliciousness.

    It all starts with my secret weapon: Kinder's® Cali's Blackened Rub from Walmart. I grabbed mine online with Walmart Grocery Pick Up.

    Anyone - from beginning cook to expert - can achieve rich flavors in a matter of seconds with minimal effort. Kinder's was founded in 1946 by master butcher John Kinder. Their products can be used on a variety of vegetables and proteins...not just beef!

    Click on the image below to add this product to your Walmart shopping cart now.

    Kinder's offers a wide variety of spice blends that are convenient and simple to use. Check these out:

    • Kinder's Brown Sugar Rub
    • Kinder's Woodfired Garlic Seasoning
    • Kinder's Master Salt Seasoning
    • Kinder's The Seafood Blend Rub
    • Kinder's Buttery Steakhouse Rub
    • Kinder's Tequila Lime Rub
    • Kinder's Cali's Blackened Rub

    The rubs are used before cooking. The seasonings are used before, during, or after cooking.

    Kinder's Rub from Walmart

    Ingredients Needed to Make Blackened Fish Tacos and Mango Pico:

    For the Mango Pico

    • Mangoes
    • Tomato
    • Onion
    • Jalapeno
    • Cilantro
    • Lime juice
    • Salt

    For the Blackened Fish

    • Red snapper filets - You can also use catfish, tilapia, or other white fish.
    • Butter
    • Kinder's Cali's Blackened Rub- This is smoky, spicy, and the perfect blackening blend. It takes all the guesswork and gives you spot-on flavor every time.

    Extras

    • Tortillas
    • Cabbage
    • Sauces - sriracha, mayo, etc.

    We picked the big-sized flour tortillas for our fish tacos. This recipe makes enough for 8 big tacos or about 12 smaller-sized.

    TIP: Keep it easy and grab a bag of fresh, shredded cabbage slaw mix. Perfect for this recipe, it adds color and crunch.

    a white bowl with blackening spices

    You can see all of the quality spices in Kinder's Cali's Blackened Rub. And it smells amazing...I am definitely going to be using this on chicken and beef. Cali's is a hearty blend of herbs and spices with a subtle cayenne kick, perfect for blackening.

    blackened fish in a skillet

    There's nothing quite like the Cajun cooking technique of blackening. Never tried it? Don't be intimidated. It is super easy to learn. All you need is the right seasoning (Kinder's), a hot skillet, and a spatula.

    The spices and butter sear to form a flavorful crust on the outside. Inside? Tender, flaky red snapper that is perfectly cooked.

    TIP: Work in small batches. I like to cook one piece of fish at a time and wipe out the skillet between each piece.

    close up of spices

    How to Make Blackened Fish Tacos with Mango Pico:

    For the Mango Pico

    1. In a medium bowl, combine the diced mangoes, tomato, onion, jalapeno, and cilantro. Stir in the lime juice and salt to taste. Combine well and set aside.

    For the Blackened Fish

    1. Heat a cast iron skillet or heavy bottomed non-stick skillet over high heat for several minutes until VERY hot.
    2. Working one piece of fish at a time, dip into the melted butter, coating both sides. Then dredge lightly through the blackening seasoning blend.
    3. Place the seasoned fish into the hot skillet and cook for 2 to 3 minutes. Carefully flip, and cook another 2-3 minutes. To prevent blackening seasoning from building up, carefully wipe the skillet out between each piece. Transfer to a platter, cover with foil, and repeat until all pieces of fish are done.
    4. When ready to serve, slice the fish into strips. On a warm tortilla, add cabbage, fish, optional sauces and top with the prepared mango pico.

    TIP: Make the pico first to give all of those flavors time to meld while you are cooking the fish. You can also make it ahead of time, like the day before. Just keep it sealed in the fridge.

    fresh pico made with mangoes

    The combination of the spiced blackened fish, fresh cabbage, and tangy-sweet mango topping is SO GOOD!

    More Seafood Recipes to Try:

    Honey Garlic Salmon Stir Fry

    Fresh Grilled Salmon Patties + Lemon Dill Mayo

    Easy Lemon Garlic Shrimp

    red snapper on a plate with fresh pico and lime

    Not in the mood for tacos? No worries. This blackened fish recipe can also be served as an entree. Don't skip the pico. It pairs well with the red snapper.

    soft tortilla shell topped with fish, cabbage, pico

    More Tips + Ideas:

    • Stock your spice pantry with Kinder's rubs and seasonings to create amazing flavor in seconds.
    • Use flour or corn tortillas. You can use soft or hard shells, too. This recipe makes either 8 large tacos or about 12 smaller tacos.
    • Make the mango jalapeno pico first.
    • Don't have a cast iron skillet? You can also prepare the fish in a good quality, heavy bottomed, non-stick skillet.
    • Let the skillet get VERY hot over high heat before starting the cooking process.
    • To make the coating process easier, place the melted butter in a shallow dish. Do the same with the seasoning mix.
    • Serve the fish family style with warm tortillas, shredded cabbage, pico, and your favorite sauces.
    Blackened Fish Tacos with Mango Pico

    Can't wait for you to try these Blackened Fish Tacos and Mango Pico soon! Don't forget to grab a selection of Kinder's Rubs + Seasonings in the spice aisle of your local Walmart. Or, add them to your Walmart Grocery Pick Up order.

    Sign up for our Buy This Cook That Newsletter for new content. Follow us on Facebook, Pinterest, Twitter and Instagram for our latest + greatest ideas!

    close up picture of a taco

    Blackened Fish Tacos with Mango Pico

    Fast, fresh and full of spicy flavor, these Blackened Fish Tacos are easy and delicious. Topped with a tasty mango pico, cabbage, these are a hit.
    5 from 1 vote
    Print Recipe Email Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Main Course
    Cuisine Mexican
    Servings 8 Large Tacos (or 12 Small Tacos)
    Calories 346 kcal

    Ingredients
      

    For the Mango Pico

    • 2 mangoes peeled, diced
    • 1 small tomato diced
    • 1 small onion peeled, diced
    • 1 jalapeno seeded, finely diced
    • ½ cup cilantro loosely packed, rough chopped
    • 2 tablespoons lime juice
    • ¾ teaspoon salt to taste

    For the Blackened Fish

    • 1.5 pounds red snapper fillets skinless
    • ½ cup butter melted
    • ⅓ cup Kinder's® Cali's Blackened Rub

    Extras

    • 8 tortillas we used the large taco (8 inch) size
    • 2 cups cabbage shredded
    • sriracha, mayo, preferred sauce optional

    Instructions
     

    For the Mango Pico

    • In a medium bowl, combine the diced mangoes, tomato, onion, jalapeno, and cilantro. Stir in the lime juice and salt to taste. Combine well and set aside.

    For the Blackened Fish

    • Heat a cast iron skillet or heavy bottomed non-stick skillet over high heat for several minutes until VERY hot.
    • Working one piece of fish at a time, dip into the melted butter, coating both sides. Then dredge lightly through the blackening seasoning blend.
    • Place the seasoned fish into the hot skillet and cook for 2 to 3 minutes. Carefully flip, and cook another 2-3 minutes. To prevent blackening seasoning from building up, carefully wipe the skillet out between each piece. Transfer to a platter, cover with foil, and repeat until all pieces of fish are done.
    • When ready to serve, slice the fish into strips. On a warm tortilla, add cabbage, fish, optional sauces and top with the prepared mango pico.

    Notes

    Nutritional information does not include sauce.

    Nutrition

    Serving: 1Large TacoCalories: 346kcalCarbohydrates: 33gProtein: 22gFat: 15gSaturated Fat: 8gCholesterol: 62mgSodium: 587mgPotassium: 686mgFiber: 6gSugar: 10gVitamin A: 1371IUVitamin C: 33mgCalcium: 235mgIron: 5mg
    Tried this recipe?Let us know how it was!

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