Blackened tilapia with mango salsa is the kind of weeknight meal that feels like a little celebration. It’s fast, colorful, and full of bright flavors that don’t require a lot of effort. You get crisp, spiced fish paired with juicy, tangy fruit, and it all comes together in under 30 minutes.
If you like meals that taste restaurant-worthy without the fuss, this one belongs in your rotation. It’s simple enough for a Tuesday, but fun enough to serve to friends.
Why This Recipe Works
This dish hits all the notes: smoky, spicy, sweet, and tangy. The blackening spices create a deep crust that seals in moisture, so the tilapia stays tender.
Fresh mango salsa adds contrast and balances the heat with bright acidity and a hint of sweetness. You don’t need special equipment or rare ingredients, and most steps happen in one pan and one bowl. It’s fast, flavorful, and easily adaptable to your taste.
What You’ll Need
- Tilapia fillets: 4 fillets (about 4–6 ounces each), patted dry
- Oil: 2–3 tablespoons avocado oil or canola oil for high-heat cooking
- Butter (optional): 1 tablespoon for extra richness when searing
- Lime: 1–2 limes for juice and zest
- Fresh cilantro: A small handful, chopped
Blackening Spice Blend:
- 2 teaspoons smoked paprika (or sweet paprika if you prefer)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2–1 teaspoon cayenne pepper (adjust to your heat level)
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon brown sugar (optional, for caramelization)
Mango Salsa:
- 2 ripe mangoes, peeled and diced small
- 1/2 small red onion, finely minced
- 1 jalapeño or serrano, seeds removed for mild heat, minced
- 1/2 red bell pepper, diced (optional for crunch and color)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Pinch of salt
To Serve (optional):
- Warm tortillas or cooked rice
- Avocado slices
- Lime wedges
Step-by-Step Instructions
- Make the spice blend. In a small bowl, combine the paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper, salt, and brown sugar.
Stir well so everything is evenly mixed.
- Prep the mango salsa. In a medium bowl, combine the diced mango, red onion, jalapeño, bell pepper, cilantro, and lime juice. Add a pinch of salt. Toss gently and set aside to let the flavors meld while you cook the fish.
- Dry and season the fish. Pat the tilapia very dry with paper towels.
This helps the spice crust stick and crisp. Sprinkle the spice blend over both sides of each fillet, pressing lightly so it adheres. Use enough to coat generously without caking the fish.
- Heat the pan. Place a large cast-iron or heavy skillet over medium-high heat.
Add the oil and let it get hot until it shimmers. Good heat is key to a proper blackened crust.
- Sear the tilapia. Lay the fillets in the pan without crowding. If using butter, add a small pat around the edges to baste.
Cook 2–3 minutes on the first side, until the spices darken and the edges of the fish look opaque.
- Flip and finish. Carefully flip with a thin spatula. Cook another 2–3 minutes, depending on thickness. The fish is done when it flakes easily and reaches an internal temperature of 145°F (63°C).
- Add brightness. Squeeze a little lime juice over the fish right in the pan.
Remove to a plate and let it rest for 1 minute to keep it juicy.
- Serve. Spoon the mango salsa over the warm tilapia. Sprinkle with extra cilantro and serve with rice, tortillas, or avocado slices. Add lime wedges on the side for extra zip.
How to Store
- Cooked tilapia: Cool completely, then store in an airtight container in the fridge for up to 2 days.
Reheat gently in a skillet over low heat or in the microwave at 50% power to avoid drying it out.
- Mango salsa: Keeps well in the fridge for 2–3 days. The flavors deepen by day two. Stir and taste for salt and lime before serving again.
- Freezing: Freeze the fish without salsa for up to 1 month, tightly wrapped.
Thaw overnight in the fridge and reheat gently. Do not freeze the salsa; it will become watery.
Benefits of This Recipe
- Quick and weeknight-friendly: From start to finish, you’re looking at about 25–30 minutes.
- Balanced nutrition: Lean protein from fish, vitamins and fiber from the mango and peppers, and minimal added fat.
- Big flavor, simple technique: A custom spice blend and fresh salsa deliver restaurant-level taste with basic steps.
- Flexible and customizable: Adjust the heat, swap the fruit, or use another fish without changing the method.
- Gluten-free and dairy-optional: Naturally gluten-free and easy to keep dairy-free if you skip the butter.
Common Mistakes to Avoid
- Not drying the fish: Surface moisture stops the crust from forming. Always pat dry thoroughly.
- Overcrowding the pan: This traps steam and prevents blackening.
Cook in batches if needed.
- Low heat: Medium-high heat is essential for a quick sear and a flavorful crust.
- Overcooking: Tilapia cooks fast. Pull it as soon as it flakes and hits 145°F (63°C).
- Underseasoning: The spice blend should fully coat the fish. Sparse seasoning leads to bland results.
Alternatives
- Different fish: Swap tilapia for cod, mahi-mahi, catfish, snapper, or salmon.
Adjust cook time for thicker fillets.
- Spice tweaks: If you’re heat-sensitive, reduce cayenne and add more smoked paprika. For extra kick, sprinkle a touch of chipotle powder.
- Fruit swaps: Try pineapple, peach, or nectarine in place of mango. Any ripe, juicy fruit works well with the spices.
- Citrus options: Lemon or orange can replace lime in a pinch.
Taste and adjust salt accordingly.
- Serving ideas: Turn it into tacos with cabbage slaw, make a grain bowl with brown rice and black beans, or serve over greens for a light salad.
FAQ
How spicy is blackened tilapia?
It’s moderately spicy by default, but you control the heat. Reduce the cayenne for a milder flavor or add more for extra heat. The mango salsa naturally cools things down.
Can I bake the tilapia instead of searing?
Yes.
Brush with oil, coat with the spice blend, and bake at 425°F (220°C) for 8–12 minutes, depending on thickness. You won’t get the same char as the skillet, but it’s still tasty and easy.
How do I know when the fish is done?
Look for opaque flesh that flakes easily with a fork and an internal temperature of 145°F (63°C). The fillets should feel just firm, not hard or dry.
What if my mango isn’t very sweet?
Add a pinch of sugar or a small drizzle of honey, and bump up the lime juice to keep it bright.
A ripe mango is best, but these small tweaks help balance the flavors.
Can I use frozen tilapia?
Absolutely. Thaw completely in the fridge, then pat very dry before seasoning. Excess moisture is the enemy of a good crust.
What pan works best for blackening?
A cast-iron skillet is ideal because it heats evenly and holds high heat.
A heavy stainless-steel pan also works well if preheated properly.
Is there a dairy-free version?
Yes. Simply use oil only and skip the butter. The results are still crisp and flavorful.
What sides go well with this?
Cilantro-lime rice, grilled corn, black beans, or a simple arugula salad pair nicely.
Tortillas make it easy to build fish tacos on the spot.
In Conclusion
Blackened tilapia with mango salsa is a fast, flavorful meal that feels special without any fuss. With a bold spice crust and a fresh, tangy topping, it hits the perfect balance of heat and brightness. Keep the ingredients on hand, adjust the spices to your taste, and you’ll have a reliable go-to for busy nights and casual dinners with friends.
Simple technique, big payoff—this is a keeper.
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