Blackened Rockfish Tacos with Mango Salsa

• servings: 8 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

12 ounce rockfish fillets, de-boned and skinned (2 medium sized rockfish)

8 6-inch round corn/flour tortillas

1 1/2 tablespoons paprika

1/2 tablespoons garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried basil

3/4 teaspoon kosher salt

1/4 teaspoon ground pepper

2 tablespoons butter or oil (for pan frying the fish)

3 cups ripe mangoes, diced into bite sized pieces (about 2 medium sized mangos)

1/2 cup red bell pepper, diced (about 1/2 red bell pepper)

1/4 cup red onion, diced

3 tablespoons lime juice

1/4 teaspoon kosher salt

Directions

Dry the rockfish fillets well with a paper towel

Mix all seasoning ingredients together in a bowl.

Season the fish fillets on both sides and set aside.

Make the mango salsa. Add mangos, bell pepper, onion, lime juice and salt in a bowl and mix well. Set aside in the refrigerator until ready to use.

Heat a cast iron skillet or nonstick pan on medium-high heat, add butter or oil. When the pan is hot, add the fish fillets. Cook for 3 to 4 minutes on each side.

Assemble the tacos. Break the fish into long bite size pieces. Add it to warm tortillas. Top it with the mango salsa.

Nutrition

• Serving Size: 8 tacos
• Calories: 204 kcal
• Total Fat: 6 g
• Saturated Fat: 3 g
• Unsaturated Fat: 3 g
• Trans Fat: 1 g
• Cholesterol: 29 mg
• Sodium: 556 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 3 g
• Total Sugars: 11 g
• Protein: 11 g