Mahi Mahi Blackened Tacos
Mahi Mahi blackened tacos are a perfect weekday lunch or dinner idea. Fill warm corn tortillas with homemade slaw, flaky Mahi Mahi, and crema.
Equipment
- Small Bowl
Ingredients
For the Blackened Seasoning:
- 1½ tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1½ tablespoons smoked paprika
- 2 teaspoons kosher salt
- 1½ teaspoons ground cumin
- 1 teaspoon black pepper, coarse ground
- 1 teaspoon cayenne pepper
For the Mahi-Mahi:
- 4 Mahi Mahi fillets
- 1 tablespoon melted butter
- 2 tablespoons oil
- 3 tablespoons blackening seasoning
For the Cabbage Slaw:
- ¼ head of cabbage, thinly shredded
- ¼ cup fresh cilantro, chopped
For the Avocado Lime Crema:
- 2 avocados, pitted and peeled
- ¼ cup fresh cilantro, chopped
- 2 garlic cloves, crushed
- 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 Mahi Mahi fillets and let them sit at room temperature for 5 minutes. Pat them dry with a towel or paper towels to remove excess moisture.
- Brush the fillets with melted butter using a pastry brush. Then, combine the spice mix for the blackened seasoning in a small bowl and generously coat both sides of the fish with the seasoning.
- Warm the oil in a cast-iron skillet over medium heat. Heat until it begins to smoke. Once heated, carefully add 1-2 filets to the pan to cook for 3-4 minutes on each side. Repeat with the remaining fillets, heating the pan in between batches.Tip: Cooking time may vary depending on the thickness of the filet.
- Set them aside to rest for 10 minutes, then slice the fish into smaller pieces. Meanwhile, prepare the ingredients for the slaw, avocado lime crema, and warm the corn tortillas.
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.
- 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 Serving | Calories: 269 kcal | Carbohydrates: 18 g | Protein: 20 g | Fat: 14 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Cholesterol: 66 mg | Sodium: 511 mg | Potassium: 720 mg | Fiber: 6 g | Sugar: 2 g | Vitamin A: 366 IU | Vitamin C: 16 mg | Calcium: 68 mg | Iron: 2 mg
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