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Blackened Snapper Tacos with Pico de Gallo

Prep Time 15 minutes
Cook Time 7 minutes
Course Main Course
Cuisine American, Tex-Mex
Servings 2


  • 1 large fresh red snapper filet {or other fresh fish}
  • Blackened seasoning {like Chef Paul Prudhomme’s Blackened Steak Seasoning}
  • 2-3 T butter
  • lemon juice
  • Pico de Gallo recipe below
  • 1 avocado cubed
  • Creamy Garlic Hot Sauce {Blue Tip} to taste {or sour cream thinned with a little lime juice}
  • 4 large white corn tortillas {saute them for a few minutes in a skillet with oil to get them crispy if desired}
  • Pico de Gallo
  • 1 sweet onion chopped
  • 1 large tomato chopped
  • 1 honey mango chopped
  • 1 serrano pepper sliced thin
  • olive oil
  • lemon juice
  • lime juice
  • salt & pepper
  • minced garlic optional


  • Make Pico de Gallo first, so flavors can develop in the refrigerator for a few hours.
  • Place fruit and vegetables in a bowl.  Drizzle with olive oil, lemon juice and lime juice to taste and season with salt & pepper.  Add minced garlic if desired. Refrigerate for several hours to develop flavors.
  • Season fish well on both sides with Blackened seasoning.
  • Heat a cast iron skillet on high heat on an outdoor grill.*
  • Add butter and a dash of lemon juice.  Add fish to skillet and cook for 3-4 minutes.  Carefully flip and cook other side.  Remove to a plate.
  • Cut fish into small chunks.  Divide fish between tortillas, top with Pico de Gallo.  Top with avocado and drizzle with Creamy Garlic Hot Sauce.


*I don’t recommend cooking this indoors as it creates a lot of smoke
Keyword blackend fish tacos, blackened red snapper, fish tacos, pico de Gallo