Blackened Catfish Tacos with Mango Salsa
Spiced catfish fillets with a smoky spice crust, served in corn tortillas with a refreshing mango salsa for bright contrast. This american-inspired seafood ready in about 26 minutes blends catfish fillets, smoked paprika, cayenne pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 385 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 10 oz catfish fillets
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder
- 6 corn tortillas
- 1 cup mango
- 1/4 cup red onion
- 1 tbsp lime juice
- 2 tbsp cilantro
- 1/2 avocado
Instructions
- Step 1: Combine 1 tsp smoked paprika, 1/4 tsp cayenne pepper, and 1/2 tsp garlic powder in a small bowl. Rub 10 oz catfish fillets evenly with the spice mixture.
- Step 2: Heat a cast-iron skillet over medium-high heat until smoking. Add catfish and cook for 3 minutes per side until blackened and crisp.
- Step 3: Dice 1 cup mango and 1/4 cup red onion. Toss with 1 tbsp lime juice and 2 tbsp cilantro to make salsa.
- Step 4: Warm 6 corn tortillas. Slice cooked catfish into strips, arrange on tortillas, top with mango salsa, and add 1/2 diced avocado per taco.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Blackened Catfish Tacos with Mango Salsa take to make?
Total time is about 26 minutes (20 min prep + 6 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Blackened Catfish Tacos with Mango Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Blackened Catfish Tacos with Mango Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Blackened Catfish Tacos with Mango Salsa for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Blackened Catfish Tacos with Mango Salsa?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★☆☆
Okay for a quick meal. I've had better seafood dishes though.
