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Mahi Mahi Blackened Tacos on a plate

Mahi Mahi Blackened Tacos

Tressa Jamil
Mahi Mahi blackened tacos make for a perfect weekday lunch or Taco Tuesday dinner. Fill a warm tortilla with juicy mahi-mahi, slaw, and crema.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner, Lunch, Main Course
Cuisine American
Servings 8 Tacos
Calories 262 kcal
Equipment
Ingredients
  
For the Blackened Seasoning:
  • 1 ½ tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon oregano
  • 1 ½ tablespoons smoked paprika
  • 2 teaspoons kosher salt
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon black pepper, coarse ground
  • 1 teaspoon cayenne pepper
For the Mahi-Mahi:
  • 4 mahi-mahi fillets
  • 1 tablespoon butter, melted
  • 2 tablespoons avocado oil
  • 3 tablespoons blackening seasoning
For the Cabbage Slaw:
  • ¼ head of cabbage, thinly shredded
  • ¼ cup cilantro, chopped
For the Avocado Lime Crema:
  • 2 avocados, pitted and peeled
  • ¼ cup cilantro, chopped
  • 2 cloves garlic
  • ½ cup Greek yogurt, full-fat
  • lime juice, 1½ limes
  • kosher salt, to taste
  • black pepper, to taste
  • 2-4 tablespoons warm water, depending on your preferred consistency
Instructions
 
  • Salt the defrosted filets and let them sit for 5 minutes. Then, pat them dry with a paper towel to remove excess moisture.
  • Lightly coat them with melted butter using a pastry brush.
  • Combine the ingredients for the blackened seasoning in a small bowl and generously coat both sides of the fish.
  • Warm the avocado oil in a cast-iron skillet over medium-high heat until the oil begins to smoke.
  • Once heated, carefully add 1-2 filets to the pan to cook for 3-4 minutes on each side. Cooking time may vary depending on the thickness of the filet. Repeat with the remaining filets.
  • Set them aside to rest for 10 minutes, then slice the fish into smaller pieces.
  • Meanwhile, chop the ingredients for the slaw, prepare the crema in a food processor or blender, and warm the corn tortillas.
  • Prepare the tacos by adding slaw to the corn tortilla, followed by the blackened mahi-mahi, and finish the tacos with avocado lime crema to serve.
Notes
Expert Tips:
  • The key to a well-seared fish for mahi mahi fish tacos is a well-coated, hot skillet. Warm a cast-iron skillet on medium and give it time to heat up before cooking the fish. Next, pat the fish dry to remove excess moisture for a guaranteed sear.
  • Mahi-mahi is versatile and cooks well, but it’s still a lean fish; it will dry out if they overcook, and no one wants that.
  • When the fillet easily releases from the pan, it’s done cooking. If it sticks, it’s not quite ready. Give it more time. Use a food thermometer to check the temperature. The safe internal temperature for mahi-mahi is 145°F (63°C).
  • Speaking of hot- there can be a lot of smoke!! Do yourself a favor and turn on your exhaust fan. I often remember when it’s already too late. 
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Taco | Calories: 262 kcal | Carbohydrates: 17 g | Protein: 20 g | Fat: 14 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Trans Fat: 0.1 g | Cholesterol: 66 mg | Sodium: 506 mg | Potassium: 672 mg | Fiber: 5 g | Sugar: 1 g | Vitamin A: 339 IU | Vitamin C: 6 mg | Calcium: 56 mg | Iron: 2 mg
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