You can’t go wrong with these delicious Blackened Mahi Mahi Fish Tacos scattered with pineapple salsa, avocados, tomatoes, red cabbage, and sour cream. It’s a fun way to enjoy Taco Tuesday or an any day of the week taco night.
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Why You’ll Love This Recipe
- Super fast with maximum flavor thanks to white flaky fish and blackened seasoning!
- A super simple method to fresh tacos shells makes it feel like your eating a street taco!
- Mild white fish and tropical salsa transport you right to Baja, California!
- Dietary friendly using your choice of taco shells
Recipe Ingredients
These mahi mahi tacos are made with simple ingredients easy to find at the grocery store. I’ve broken down the list of ingredients into two parts for ease. Here’s more detail about what we need:
For The Blackened Mahi Mahi
- avocado oil – use a neutral cooking oil, such as avocado oil or light olive oil to sear the fish fillets.
- mahi mahi fillets – mahi mahi is a lean fish that cooks super fast thanks to its delicate white flesh. My mahi-mahi fillets were done in roughly 8-9 minutes, but your cooking time may be longer if you have thicker fillets. Another flaky fish like halibut or cod will work. If you prefer a heartier fish, try sea bass instead.
- blackening seasoning – my favorite Blackened Seasoning Recipe is so easy to make and requires just a few basic pantry staples like paprika, onion powder, garlic powder, and cayenne pepper, but adds TONS of flavor. You can also swap it out for taco seasoning mix or chili powder.
- corn taco shells – pick up a package of corn tortillas or flour tortillas and make them crisp and crunchy with one easy cooking method. Simply fold over upside down, side-by-side, over a preheated oven rack for about 10 minutes until golden brown and charred on the edges.
Favorite Fish Taco Toppings
- fruit salsa – top off the tacos with my Pineapple Mango Salsa for a little sweetness and spice.
- avocados – sliced or diced, ripe avocados add an extra layer of creaminess.
- sour cream – or Mexican crema or Greek yogurt are a must on top of mahi-mahi tacos.
- tomatoes – or pico de gallo give it that extra juiciness and acidity.
- red onion – diced red onion adds a crunchy, punchy, savory bite. Green onions or white onion would also work.
- cabbage – thinly sliced red cabbage adds a great crunch.
- sauce – I love a creamy sauce like Honey Lime Dressing here, which I find really brings out the mahi mahi taste, but you could use your favorite hot sauce or chipotle sauce.
- limes – a squeeze of lime juice and cilantro leaves give the fresh fish a delicious finish.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Step-By-Step Instructions
Blackened mahi mahi fish tacos are ready in just about 10 minutes! I like to prep the toppings while the fish is cooking in the skillet, this way all I have to do is assemble. Here’s how to do it:
Preheat Skillet
Warm a large skillet over medium heat on the stove top with a little bit of oil.
Sear Fish
Pat mahi mahi fillets dry with paper towel and generously coat with blackened seasoning on both sides.
Place seasoned fillets in the preheated skillet. Cook for 3-4 minutes, then flip and cook for another 4-5 minutes, or until cooked through. Fish will be ready when easily flaked with a fork. Let fish rest in pan for 5 minutes.
Assemble Tacos
Gently flake the fish with a fork and layer them in a warm corn tortilla with all your favorite toppings. Enjoy!
Serving Suggestions
We’ve eaten our fair share of fish tacos and it’s such a fun way to add fresh fish to your diet while also getting in the lean protein, essential nutrients, and fatty acids. A few serving suggestions you could try are:
- Salsa – Nothing says fish tacos more than a tropical salsa to complement the seafood flavors. We love to top these mahi tacos with Pineapple Mango Salsa to give them a sweet and savory bite.
- Chips – Add some crunch with a large bowl of corn tortilla chips or grain free tortillas, like Siete.
- Salad – Give these tacos an extra side of greens by serving alongside a mixed greens salad.
How to Store
Leftover mahi mahi for tacos will keep in an airtight container in the fridge for up to 3 days.
I wouldn’t store the assembled tacos, as these will become soggy. For best results, store the remaining toppings in separate containers in the fridge. Store the corn tortillas in a plastic storage bag at in the fridge.
Fish tacos can be enjoyed cold from the fridge, or the fish can be reheated over low heat in a skillet until warm. With all the toppings ready to go, all you have to do is assemble and enjoy.
Recipe FAQs
Where can I find mahi mahi?
Mahi mahi is available at the fish counter at most major grocery stores. You can also purchase the individually wrapped frozen fish fillets from Costco.
Is mahi or cod better for fish tacos?
Mahi mahi and cod are both delicious for fish tacos since they are a delicate white fish with a mild flavor. Depending on the type of fish and thickness, cooking times will vary. You know the fish is ready when it flakes with a fork.
What does blackening mean?
Blackening is a cooking technique in which food is coated in a blend of spices, then cooked at high heat in a skillet, grill pan, or broiler.
Can I adjust the spice level?
Yes, if you prefer a mild spice level, half the quantity of the cayenne pepper or omit it altogether.
Can I cook this in the oven instead of the stove top?
Yes, line a baking sheet with parchment paper and lay the seasoned fish fillets in a single layer. Turn the broiler on HIGH and broiler the fish for 6-8 minutes, or until cooked through.
More Taco Recipes You’ll Love:
If you make this Blackened Mahi Mahi Fish Tacos recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Blackened Mahi Mahi Tacos
Ingredients
Fish
- avocado oil, for pan-frying
- 4 4 ounce mahi mahi fillets, thawed
- Blackened Seasoning
- corn taco shells
Taco Toppings
- mixed cabbage slaw
- avocado
- sour cream
- diced tomatoes
- Pineapple Mango Salsa
- cilantro
- Honey Lime Dressing
Instructions
- Warm skillet on medium heat with a little bit of oil.
- Pat thawed mahi mahi fillets dry with paper towel, and coat with blackened seasoning on both sides. Place seasoned fillets in heated skillet and allow to cook about 3-4 minutes before flipping. Cook for another 4-5 minutes, or until cooked through. Fish will be ready when easily flaked with a fork. Let fish rest in pan for 5 minutes before transferring to taco shells.
- Assemble tacos: Add your favorite toppings, enjoy!
Recipe Notes:
Nutrition Information
Photography by Monica Stevens Le
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