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Crispy Blackened Mahi-Mahi Tacos

blackened mahi-mahi tacos - featured image
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These crispy blackened mahi-mahi tacos feature a smoky, spicy crust with fresh, crunchy toppings and a creamy lime sauce, perfect for a quick and flavorful weeknight meal.

Ingredients

Scale
  • 1 pound mahi-mahi fillets, skin removed
  • 1 tablespoon paprika (smoked if available)
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour or cornmeal
  • 2 tablespoons vegetable oil or avocado oil
  • 8–10 small corn or flour tortillas
  • 2 cups green cabbage, thinly sliced
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup red onion, thinly sliced
  • A handful fresh cilantro leaves
  • Avocado slices or guacamole (optional)
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lime juice
  • Hot sauce or chipotle sauce to taste
  • Salt and pepper to taste

Instructions

  1. In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper to make the blackening seasoning.
  2. Pat mahi-mahi fillets dry with paper towels and cut into 3-4 inch taco-sized pieces.
  3. Lightly dredge each fish piece in flour or cornmeal, shaking off excess, then sprinkle blackening seasoning evenly over both sides, pressing gently to adhere.
  4. Heat oil in a non-stick or cast-iron skillet over medium-high heat until shimmering but not smoking (about 3-4 minutes).
  5. Cook fish pieces in the skillet without crowding for 3-4 minutes per side until crust is dark and crisp and fish flakes easily with a fork. Adjust heat as needed.
  6. While fish cooks, prepare fresh toppings: thinly slice cabbage, quarter cherry tomatoes, slice red onion, and chop cilantro.
  7. Mix mayonnaise, lime juice, hot sauce, salt, and pepper in a small bowl to make the sauce.
  8. Warm tortillas in a dry skillet or wrapped in foil in a 350°F oven for 5-7 minutes.
  9. Assemble tacos by layering tortillas with a piece of mahi-mahi, cabbage slaw, tomatoes, onion, cilantro, drizzle with lime mayo sauce, and add avocado slices if desired.
  10. Serve immediately with an optional squeeze of fresh lime.

Notes

Patting the fish dry before seasoning is key for a crispy crust. Use oil with a high smoke point like avocado oil. Avoid overcrowding the pan and let the crust form before flipping. Keep fish, tortillas, and toppings separate until serving to prevent sogginess. Adjust cayenne pepper to control spice level.

Nutrition

Keywords: mahi-mahi tacos, blackened fish tacos, crispy fish tacos, easy taco recipe, fresh toppings, quick dinner, gluten-free fish tacos

Find it online: https://junomeals.com/crispy-blackened-mahi-mahi-tacos-recipe-easy-homemade-fresh-toppings-guide/