This classic Mahi Mahi Taco Recipe is a flavorful and fun easy dinner. Use your favorite store-bought blackening seasoning, or make your own using pantry spices (spice mix recipe included below!) It's the perfect weeknight fish dinner.
This mahi fish taco recipe has a prep time of 5 minutes and a cooking time of less than 10 minutes. You can cut the fish fillets into strips, or take my easy shortcut and season and sear whole fillets, then flake and serve in tortillas.
And a tasty fish taco wouldn't be the same without the sweet heat of Mango Salsa piled into your warm tortilla.
If you want to add more easy mahi recipes to your weekly menu, check out my Pan Seared Mahi Mahi in Garlic Sauce, Blackened Mahi Fillets and Dijon Dill Baked Mahi.
What you'll need to make this recipe:
Before we get to the step by step directions, a few notes about the ingredients:
Fish: the recipe calls for Mahi Mahi, but this simple blackening method can be used on almost any fish, from Grouper Sandwiches to Blackened Tuna Steaks.
Butter: properly blackening fish depends on the milk solids in the butter to accelerate the "blackening" process. I prefer salted butter, but use what you have.
Seasoning mix: use my easy homemade spice recipe below, or a store-bought bottle of blackened seasoning. In a pinch, substitute a packet of taco seasoning mix.
Mango salsa: as usual, my recipe is highly customizable. Use any color of onion or type of spicy pepper to season the salsa. Or grab pre-made mango salsa at your local market.
Full ingredient list and measurements included in the printable recipe card below.
Step by step instructions:
1. Make mango habanero salsa
Combine diced mango, red pepper, red onion, habaneros and cilantro. Dress with honey, fresh lime juice and salt, to taste. (If you're sensitive to spicy food, start with just a tablespoon or so of diced hot pepper. Then taste and add more, if needed.)
2. Make blackened seasoning
Combine all spices in a small bowl. Stir and set aside.
3. Butter and season fish
Dry fish well, removing excess moisture. Brush melted butter over fillets, then sprinkle liberally with blackening seasoning.
4. Sear fish fillets
Preheat a cast iron skillet over medium high heat. Add mahi fillets, seasoning side down. Brush the second side with butter and lightly season with blackened spice mix. Cook for 3 minutes, then turn and sear for another 1-2 minutes, until cooked through.
5. How to serve mahi tacos
Use two forks to flake mahi fillets. Pile fish into grilled corn tortillas. Top with mango salsa, cabbage, Creamy Chipotle Baja Taco Sauce and serve with fresh lime wedges.
Where to find Mahi Mahi?
Most often you will find Mahi Mahi Fillets frozen in airtight packets in the freezer section of your grocery store.
What is in blackening season?
A blackening mix is a spice blend made with "Cajun" flavors. My blackened seasoning recipe includes a blend of garlic powder, onion, paprika, smoked paprika, oregano, thyme, cayenne pepper, salt, sugar and black pepper. Making your own spice mix allows you to customize the spice level to suit your taste buds!
Can I use oil instead of butter to blacken fish?
You can use a neutral, high-heat oil instead of butter. But the process of blackening fish depends on the milk solids in the butter to accelerate the "blackening" process. So try it with butter first! I think you'll like the authentic flavors.
How to store leftovers?
Store leftover fish fillets in an airtight container and keep in the refrigerator for up to 2 days. Taco toppings and mango salsa should each be stored separately.
What to serve with blackened fish tacos?
Serve blackened Mahi Mahi Tacos with Mexican Red Rice and Refried Beans. Or check out all my Best Fish Taco Sides.
Print
Mahi Mahi Fish Tacos
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
- 4-6 oz mahi mahi fillets
- 3 tablespoons butter, melted
- 2 tablespoons blackened seasoning
- Corn tortillas
- Lime, for service
Blackened Seasoning
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon dehydrated onion
- 2 ¼ teaspoons sea salt
- 2 teaspoons smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper
- ½ teaspoon sugar
Mango Salsa
- 2 cups fresh, ripe mango, diced fine
- 1 cup red bell pepper, diced fine
- ½ cup red onion, diced fine
- ½ cup fresh cilantro, minced
- 2 habanero peppers, seeded and minced
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- ½ teaspoon sea salt
Instructions
- Combine diced mango, bell pepper, onion, cilantro and habanero pepper in a bowl. Toss in fresh lime juice and honey. Season to taste with a pinch of salt. Refrigerate until serving.
- Combine blackened seasoning spices in a small bowl. Measure out 2 tablespoons of the spice mix.
- Brush fish fillets in melted butter, then sprinkle with blackening seasoning.
- Preheat cast iron skillet over medium high heat. When hot, add mahi fillets, seasoning side down. Brush the second side with butter and lightly season with remaining spices. Cook for 3-4 minutes, until the fillets are about 70% cooked through and the seasoning is deeply browned. Flip fillets gently and sear for an additional 1-2 minutes, until fully cooked.
- Flake up fish fillets and serve in warm tortillas with your favorite taco toppings and mango salsa.
Notes
- These tacos can be made using almost any kind of fish, from cod to grouper to salmon. Use what you have!
- The process of blackening fish relies on the milk solids in the butter to accelerate the "blackening" process. So while you can use oil instead of butter in the recipe, you'll miss out a bit on the authentic flavor.
- If you're sensitive to spicy foods, start with a tablespoon or so of diced hot peppers in the salsa, then taste and add more, if needed.
- Prep Time: 20
- Cook Time: 10
- Category: Easy Recipes
- Method: stovetop
- Cuisine: Mexican, American, Cajun
Nutrition
- Serving Size: ⅙
- Calories: 202
- Sugar: 12.7 g
- Sodium: 3235.8 mg
- Fat: 7.6 g
- Carbohydrates: 31.2 g
- Protein: 8.1 g
- Cholesterol: 29.1 mg
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