Looking for a fresh twist on taco night? These Blackened Mahi Mahi Tacos are a game-changer that’ll bring the coastal vibes right to your dinner table. The combination of flaky, perfectly seasoned fish with crispy slaw and zesty toppings creates an explosion of flavors that’ll have everyone asking for seconds. I’ve perfected this recipe to be both impressive and surprisingly easy to make, even if you’re new to cooking fish.
Ingredients
For the Blackened Mahi Mahi:
- 4 mahi mahi fillets (6 oz each)
- 2 tablespoons blackening seasoning
- 1 tablespoon olive oil
- 1 lime, juiced
For the Slaw:
- 2 cups shredded cabbage
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon honey
- Salt and pepper to taste
For Assembly:
- 8-10 corn tortillas
- 1 avocado, sliced
- Lime wedges for serving
- Mexican crema or sour cream
Instructions
- Pat the mahi mahi fillets dry with paper towels and season generously with blackening seasoning on both sides.
- Mix all slaw ingredients in a bowl and refrigerate while preparing the fish.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Cook the fish for 3-4 minutes per side, or until it flakes easily with a fork.
- While the fish cooks, warm your tortillas in a separate pan or directly over a gas flame.
- Break the cooked fish into large chunks and squeeze fresh lime juice over it.
- Assemble tacos by layering fish, slaw, avocado slices, and a drizzle of crema.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4-5 people (8-10 tacos)
Recipe Notes
- Can’t find mahi mahi? Cod or halibut make excellent substitutes.
- Make your own blackening seasoning by combining paprika, garlic powder, onion powder, oregano, and cayenne.
- For extra crispy fish, ensure your pan is properly heated before adding the fillets.
- Prepare the slaw ahead of time to allow flavors to meld together.
- If your fish is frozen, thaw it completely and pat it very dry before seasoning.
- Double the slaw recipe if you like extra crunch – it keeps well in the fridge for a few days.
- To prevent tortillas from breaking, warm them and keep them wrapped in a kitchen towel until serving.
Blackened Mahi Mahi Tacos
These Blackened Mahi Mahi Tacos are a game-changer that'll bring the coastal vibes right to your dinner table. The combination of flaky, perfectly seasoned fish with crispy slaw and zesty toppings creates an explosion of flavors.
Ingredients
- 4 mahi mahi fillets 6 oz each
- 2 tablespoons blackening seasoning
- 1 tablespoon olive oil
- 1 lime juiced
- 2 cups shredded cabbage
- 1/4 cup red onion thinly sliced
- 1/4 cup cilantro chopped
- 2 tablespoons lime juice
- 1 tablespoon honey
- Salt and pepper to taste
- 8-10 corn tortillas
- 1 avocado sliced
- Lime wedges for serving
- Mexican crema or sour cream
Instructions
- Pat the mahi mahi fillets dry with paper towels and season generously with blackening seasoning on both sides.
- Mix all slaw ingredients in a bowl and refrigerate while preparing the fish.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Cook the fish for 3-4 minutes per side, or until it flakes easily with a fork.
- While the fish cooks, warm your tortillas in a separate pan or directly over a gas flame.
- Break the cooked fish into large chunks and squeeze fresh lime juice over it.
- Assemble tacos by layering fish, slaw, avocado slices, and a drizzle of crema.
