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Blackened Fish Tacos with Mango Pico

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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 RubThis 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.

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close up picture of a taco
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5 from 1 vote

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.
Course Main Course
Cuisine Mexican
Keyword blackened fish, fish tacos
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 Large Tacos (or 12 Small Tacos)
Calories 346kcal
Author Buy This Cook That

Ingredients

For the Mango Pico

  • 2 mangoes peeled, diced
  • 1 small tomato diced
  • 1 small onion peeled, diced
  • 1 jalapeno seeded, finely diced
  • 1/2 cup cilantro loosely packed, rough chopped
  • 2 tablespoons lime juice
  • 3/4 teaspoon salt to taste

For the Blackened Fish

  • 1.5 pounds red snapper fillets skinless
  • 1/2 cup butter melted
  • 1/3 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 Taco | Calories: 346kcal | Carbohydrates: 33g | Protein: 22g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 587mg | Potassium: 686mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1371IU | Vitamin C: 33mg | Calcium: 235mg | Iron: 5mg

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