Fish tacos are a fun and healthy way to enjoy taco night, and you can’t go wrong with these Easy Blackened Mahi Mahi Fish Tacos.
FISH. TACOS. Need I say more?
I can’t be the only one who skims the dinner menu when dining out until my eyes catch some kind of fish on the menu. And if we’re at Mexican restaurant, any kind of seafood tacos are the first thing I look for. If the avocado comes with? SOLD x 1000. Can we just start a petition to get avocado and/or guacamole to ALWAYS COME WITH? I mean, for real. Even if you sneak it into the price of the dish, I don’t care. I just want the freaking avocado, always. I will never not want the avocado, so please… PLEASE restaurants just include the avo.
Easy Blackened Mahi Mahi Fish Tacos
Okay, now that I’ve covered my love for avocado, let’s talk about my love for fish tacos… more specifically these Easy Blackened Mahi Mahi Fish Tacos. I honestly hadn’t had fish tacos in so long until I made these, and I forgot how amazing they are! You honestly can’t go wrong with mahi mahi. It’s light, has great texture, and I don’t find it “fishy” at all. Plus using the blackened seasoning is a great way spice things up. I used a simple combination of spices that I gathered mostly from this recipe…
- sea salt
- onion powder
- garlic powder
- black pepper
- dried oregano
- dried thyme
- a touch of cumin (I added because I just really like it) 😉
Then you can just save whatever is left over in an airtight container and store it with the rest of your spices.
To prepare the fish, it’s best if your fillets are completely thawed, then patted dry with a paper towel before adding the seasoning. And don’t be afraid to go heavy on the seasoning if you like lots of flavor. It creates a nice coating when the fish are frying in the pan. Truth be told, I am kind of a baby when it comes to heat, which is why I like to load up my tacos with avocado and typically a creamy dressing.
Oh! And if you want perfectly shaped/folded tacos like these bad boys you see here, all I did was fold over the taco shells upside down, side-by-side, over a preheated oven rack for about 10 minutes, and you have yourself some LEGIT shaped shells. I’m not gonna lie, that was my first time attempting that (don’t ask why, I guess I’m just too lazy if I am not photographing :-p) and I was rather impressed with myself and felt pretty fancy.
- 4 4oz mahi mahi fillets, thawed
- blackened seasoning
- oil for pan-frying
- corn taco shells
- mixed cabbage slaw
- your favorite salsa
- honey lime dressing
- 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.
- Add your favorite toppings, enjoy!
-To shape corn taco shells, fold over upside down, side-by-side, over a preheated oven rack for about 10 minutes until slightly crisp.
- Serving Size: 1/6th
- Calories: 194
- Sugar: 2g
- Sodium: 249
- Fat: 3
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 64mg
Oh! So you’re having a taco party this week, you say? Well I’m super happy to be back with my bestest blogging pals to bring you EVEN MORE TACOS. For the meat lovers, veggies, and fish peeps we’ve got you covered for your all of your taco needs. Oh, and don’t forget those dranks…
Crispy Baked Avocado Tacos — rachLmansfield
A unique twist on two of your favorite foods, avocado and tacos, baked and crisped to perfection in these paleo-friendly tacos
Smoked Salmon Tacos — In it 4 the Long Run
The smokey salmon and spicy arugula balances beautifully with the creamy avocado in these Smoked Salmon and Avocado Tacos.
Pineapple Cherry Margaritas — The Balanced Berry
Wash down those delicious tacos with a refreshing, fruity margarita. They only require a few ingredients and are easy to blend up for a crowd!
Honey Ginger Pork Tacos — The Almond Eater
These delicious Honey Ginger Pork Tacos are made in the slow cooker and topped with a simple pineapple salsa. A sweet and simple meal for your next taco night!
Braised Beef Short Rib Tacos — The Blissful Balance
Slow-cooked beef short ribs in an Asian-inspired marinade are a fun twist on a Mexican classic. Enjoy a unique marriage of textures in these simple, wholesome tacos.
The only thing I want more than to eat these blackened mahi mahi fish tacos again this very moment would be to have a real-life taco party and enjoy all of my friend’s amazing recipes as well.
Pin these recipes for your next taco party
how about you?
- What’s your favorite kind of taco?
- Favorite taco topping?
- Can you name a restaurant/city where you’ve had the most BA tacos ever?