Blackened Rockfish Tacos with Mango Salsa | Recipe Cart

Ingredients

• 12 ounces 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