Blackened Fish Tacos with Mango-Peach Salsa

Makes 6 servings



  • 1 ripe mango, peeled and diced
  • 1 peach, peeled and diced
  • ¼ cup red onion, chopped
  • ½ jalapeno pepper, minced
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons fresh lime juice


  • ½ tablespoon brown sugar
  • ½ tablespoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon dried oregano
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper
  • 2 tablespoons fresh lime juice
  • 1 lb tilapia
  • 6 whole wheat soft taco tortillas
  • Cooking spray


  1. To make the mango salsa, combine fruit with onion, jalapeno and cilantro. Toss in lime juice. Set aside until tacos are ready, or refrigerate, if making in advance.
  2. Make the spice blend by adding brown sugar with spices, including salt and pepper. Sprinkle across a plate.
  3. Pat thawed tilapia with a paper towel until dry. Squeeze fresh lime juice over fish.
  4. Dredge the moistened fish through the spices on both sides. Rub in so that all of the fish is covered.
  5. Heat iron skillet over medium high heat. Spray the skillet with cooking spray for 4 seconds. Add fillets and cook approximately 3 minutes per side, or until blackened.
  6. Remove fish from skillet and break into large pieces. Evenly divide fish among tortillas and top with fruit salsa.


*Recipe prepared by registered dietitians from St. Vincent’s Health System.


Nutrition [Per Serving]:

280 calories; 4.5 g total fat; 1 g saturated fat; 20 g protein;

39 g carbohydrate; 3 g fiber; 480 mg sodium