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Blackened Mahi-Mahi Tacos Recipe with Easy Fresh Mango Salsa

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These blackened mahi-mahi tacos feature a bold, smoky crust paired with a fresh, vibrant mango salsa, creating a perfect balance of smoky, juicy, sweet, and tangy flavors. Ready in under 30 minutes, they are ideal for quick, flavorful meals.

Ingredients

Scale
  • 4 mahi-mahi fillets (about 6 ounces / 170 grams each), skin removed
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (adjust based on heat preference)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil or avocado oil (for searing)
  • 1 large ripe mango, diced
  • 1/2 small red onion, finely chopped
  • 1 jalapeño, seeded and minced (keep seeds for extra heat)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime (about 2 tablespoons)
  • Salt to taste
  • 8 small corn or flour tortillas (warmed)
  • Optional: sliced avocado, sour cream, or crumbled queso fresco

Instructions

  1. Prepare the blackening spice mix by combining smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper in a small bowl. Stir well to blend evenly.
  2. Pat the mahi-mahi fillets dry with paper towels. Sprinkle the blackening spice mix generously over all sides of each fillet, pressing gently to adhere. Set aside.
  3. Make the fresh mango salsa by combining diced mango, chopped red onion, minced jalapeño, and chopped cilantro in a medium mixing bowl. Squeeze in fresh lime juice and add a pinch of salt. Toss gently to mix and let sit at room temperature for 10 minutes.
  4. Heat a cast-iron skillet over medium-high heat and add olive or avocado oil. Wait until the oil shimmers but does not smoke.
  5. Carefully place the fillets in the hot skillet. Cook for 3-4 minutes on the first side until a dark crust forms and edges turn opaque. Flip gently and cook for another 3-4 minutes until cooked through but still flaky and moist.
  6. While the fish cooks, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side. Keep them wrapped in a clean kitchen towel to stay warm.
  7. Assemble the tacos by placing a blackened mahi-mahi fillet on each tortilla. Spoon a generous amount of fresh mango salsa on top. Add optional sliced avocado or a dollop of sour cream if desired. Serve immediately.

Notes

[‘Pat dry the fish to ensure a good blackened crust.’, ‘Use medium-high heat but adjust if spices start to burn.’, ‘Cook in batches if needed to avoid overcrowding the pan.’, ‘Let the mango salsa rest for 10-15 minutes to meld flavors.’, ‘Use oils with a high smoke point like avocado oil for searing.’, ‘Warm tortillas in a dry skillet for best texture.’, ‘Fresh lime juice is essential for bright flavor in the salsa.’, ‘Leftovers should be stored separately and reheated gently.’]

Nutrition

Keywords: blackened mahi-mahi, fish tacos, mango salsa, seafood tacos, quick dinner, smoky fish, fresh salsa, easy recipe

Find it online: https://junomeals.com/blackened-mahi-mahi-tacos-recipe-with-easy-fresh-mango-salsa/