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Blackened Mahi Mahi Tacos with Mango Salsa

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These blackened mahi mahi tacos feature a smoky, spicy crust paired with a fresh, zesty mango salsa, served on soft corn tortillas for a quick, flavorful meal perfect for any occasion.

Ingredients

Scale
  • 1 pound mahi mahi fillets, skinless and boneless
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp cumin
  • ½ tsp cayenne pepper (adjust to taste)
  • Salt and ground black pepper to taste
  • 1–2 tbsp olive oil or avocado oil
  • 1 ripe mango, peeled and diced
  • ½ cup red bell pepper, finely diced
  • ¼ cup red onion, finely chopped
  • 1 small jalapeño, deseeded and diced (optional)
  • Juice of 1 lime
  • 2 tbsp fresh cilantro, chopped
  • Salt to taste
  • 8 small corn tortillas, warmed
  • Optional toppings: sliced avocado, sour cream or Greek yogurt, extra lime wedges

Instructions

  1. Prepare the mango salsa by combining diced mango, red bell pepper, red onion, jalapeño, lime juice, chopped cilantro, and salt in a medium bowl. Stir gently and set aside.
  2. Mix the blackening spice by whisking together smoked paprika, garlic powder, onion powder, dried thyme, cumin, cayenne, salt, and black pepper in a small bowl.
  3. Pat the mahi mahi fillets dry with paper towels. Lightly coat each fillet with oil on both sides.
  4. Sprinkle the blackening spice evenly over both sides of each fillet, pressing gently to adhere.
  5. Heat a cast iron skillet or heavy-bottomed pan over medium-high heat for about 3 minutes until hot.
  6. Place the fillets in the skillet without crowding. Cook for 3-4 minutes on the first side until a dark crust forms and the fish releases easily.
  7. Flip the fillets carefully and cook another 3-4 minutes until the fish flakes easily with a fork and is opaque throughout. Adjust cooking time for thicker fillets.
  8. While the fish cooks, warm the corn tortillas in a dry skillet or tortilla warmer until soft and slightly charred at the edges.
  9. Break the cooked mahi mahi into large chunks and divide among the warmed tortillas.
  10. Top each taco with generous spoonfuls of mango salsa and optional toppings like sliced avocado or sour cream.
  11. Serve immediately with lime wedges on the side.

Notes

Pat the fish dry to ensure a crispy crust. Preheat the skillet well to get the signature blackened crust without burning the spices. Cook fillets in batches if needed to avoid overcrowding. Prepare mango salsa ahead and let it rest for 10-15 minutes for best flavor. Warm tortillas gently to avoid drying out. Adjust cayenne and jalapeño for desired spice level.

Nutrition

Keywords: blackened mahi mahi tacos, fish tacos, mango salsa, easy tacos, seafood tacos, gluten-free tacos, quick dinner, spicy fish tacos

Find it online: https://fizzlefork.com/blackened-mahi-mahi-tacos-recipe-easy-homemade-tacos-with-mango-salsa/