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Blackened Grouper Tacos with Mango Pico De Gallo

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Perfectly grilled fresh grouper, seasoned with a simple blend of blackened spices topped with a fresh, spicy, and summery mango salsa. This recipe is light and super stunning. My Blackened grouper tacos need to grace your table this summer! I have the pickiest eaters in my family, but put anything in the shell of a taco and they will devour it! This super healthy, tasty, and colorful entree makes bellies happy!

Blackened Grouper Tacos with Mango Pico De Gallo

  • Servings: 8
  • Yield: 8 tacos
  • Prep Time: 45 min
  • Cooking Time: 15 min


  • 1 lb fresh grouper
  • 1 tbsp smoked paprika
  • ½ tbsp cayenne pepper
  • 1 tbsp cumin
  • 1 tsp garlic powder
  • 1-2 tsp black pepper
  • 2 tsp salt
  • ½ tsp mustard seeds
  • 2 limes
  • 1 mango
  • 1 large tomato
  • ⅓ cup sweet onion chopped
  • 1 tsp garlic minced
  • 1 jalapeño seeded and diced
  • salt to taste
  • flour tortillas


  1. heat grill to 300 degrees
  2. generously cover grouper with olive oil on both sides
  3. mix all dry ingredients in a bowl and cover both sides of fish with seasoning and squeeze the juice of one lime over both sides
  4. allow fish to sit 15 minutes
  5. in a bowl add chopped mango, chopped tomato, diced jalapeño, chopped onion, garlic, the juice of one lime and salt to taste. allow pico to rest to marry flavors
  6. you may want to double the pico because I ate half before the fish was done!
  7. place fish on well oiled grill and don't touch for about 6 minutes
  8. when the fish is ready to turn it will easily lift off grill
  9. flip and let cook additional 6-7 minutes.
  10. remove from heat and allow fish to rest 10 minutes for juices to reabsorb
  11. heat flour tortillas wrapped in damp paper towel in microwave or right on grill without paper towel until warm
  12. slice fish and place in tortilla and top with mango pico

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