South Texas Blackened Fish Tacos


Fish Tacos

South Texas coastal waters are teeming with delicious fish, perfect for making fish tacos. My husband landed a 23 inch black drum recently, and this is the recipe I created to enjoy his fabulous catch: South Texas Blackened Fish Tacos. It’s the best of Texas heat thanks to the spices and garnishes, and Mexican sweet courtesy of the mango. Bonus – They are delicious in a tortilla or as a lettuce wrap, if you prefer a lower carb version.


1 to 1.5 pounds of fish, cleaned and cut into strips or small chunks – your choice of any white fish

Blackening spice – I used this recipe

Olive oil


1 to 2 ripe mangos – peeled and diced

Leaf lettuce (pre-washed) if making lettuce wraps, or your choice of flour or corn tortillas

Optional garnishes: sliced avocado, pickled jalapeños, thin sliced radishes, thin sliced cabbage, ranch dressing, salsa


Step 1

Prepare blackening spice in a bowl large enough to place the fish in. You could also mix in a large Ziploc bag, and then add fish and shake.

Step 2

Heat enough olive oil to coat the bottom of a cast iron pan. When warm, add a tablespoon of butter and melt.

Step 3

Toss fish in blackening spice, enough to cover both sides of each piece. Add pieces of fish to pan and cook for 2-4 minutes per side depending on the thickness of the pieces. To avoid crowding the pan, cook fish in two batches and add a little more butter if needed.

Step 4

For a lettuce wrap: Place lettuce on plate, add 4-5 pieces of fish and top with mango. Add avocado, pickled jalapeños or radishes if you choose.

Variation: Warm corn tortillas and fill with cabbage, ranch dressing and fish.

Variation: Warm flour tortillas and fill with cabbage, mango, fish, pickled jalapeños and salsa.

The blackening spice is spicy, so you may want to serve to adults and older kids. For younger kids, salt and pepper would be enough seasoning.

Enjoy with your blackened fish tacos with a cold beer and a Texas Coastal Bend sunset. Cheers!

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Erin grew up in West Texas and met her husband there in college. She and J. have been married for 24 years and have lived all over Texas and the Caribbean. She settled in Corpus about 6 years ago and loves being close to the beach once again. Erin’s son arrived when she was 39, so she’s a late-comer to the mommy party! Erin has been writing in some form for most of her professional career, including for TV news, press releases and commercials. She joined CCMB to learn more about blogging. She also contributes videos of CCMB events. Likes: Weezer, avocados, nerd humor, reading, cooking, eating and wine. Dislikes: people who drive slow in the fast lane and being late.