Blackened Mahi Mahi Tacos

Mahi Mahi Fish Tacos on parchment paper lined wood board next to pineapple mango salsa and linen towel

Course: Entree

Cuisine: Mexican-American

Keyword: blackened fish tacos, blackened mahi mahi tacos, mahi mahi fish tacos

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Calories: 194kcal

Author: Ashley

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. Gluten free friendly.

Print Recipe

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!

Notes

TO SHAPE CORN TACO SHELLS - fold over upside down, side-by-side, over a preheated oven rack for about 10 minutes until slightly crisp.

STORAGE - store all components in separate airtight containers in the fridge for up to 3 days. Enjoy cold or reheat over low heat in a skillet until warm, assemble, and enjoy!

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