Blackened Fish Tacos with Mango Salsa

Mango salsa adds the perfect flavor!

With all of this comfort food and fall flavors I needed something light and refreshing for lunch last weekend.  Pete had gone fishing and brought home some gorgeous grouper fillets.  I decided to try my hand at some blackened fish tacos with homemade mango salsa since Pete loves fish tacos and orders them everywhere we go.  This recipe turned out amazing and definitely cured my craving for a light, healthy meal.  Whats even better is Pete couldn’t stop talking about how good the tacos were and that he can’t wait to have them again!  Definitely try this one out, the coconut oil complements this dish perfectly.


Mango Salsa

1 mango, peeled, seeded, and chopped

1/4 cup chopped red bell pepper

1 tablespoon fresh cilantro, chopped

1 jalapeno pepper, chopped finely

1 vine-ripe tomato, chopped

Juice of 1 lime


Chop and mix all ingredients in a large bowl.  Cover and refrigerate until ready to use.


Blackened Fish Tacos

1 Tablespoon paprika

1 teaspoon cumin

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon cayenne pepper (adjust to how spicy you like your fish, I used this amount and thought it was perfect)

1/2 teaspoon black pepper

1/2 teaspoon white pepper

4 (approx 4 oz) grouper fillets, or any other white flaky fish

2-3 Tablespoons Kelapo coconut oil

Corn Tortillas


Mix all seasonings in a small bowl.  Coat fish in blackening mixture, not necessarily using all of the spices (add as much or as little as you want).

Heat coconut oil over medium heat.  Add grouper fillets to pan and cook on each side until cooked through, about 3-4 minutes on each side depending on the thickness of your fillets.

Meanwhile, very very lightly coat a skillet with coconut oil and hear corn tortillas over low-medium heat 30 seconds to a minute on each side or until heated through.

Top each tortilla with small slices of fish, mango salsa, sour cream, slaw, or any other toppings you like.



– JR

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