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Crispy Blackened Mahi Mahi Tacos Recipe with Fresh Mango Salsa

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These crispy blackened mahi mahi tacos feature a flavorful, crunchy fish crust paired with a fresh, vibrant mango salsa. Perfect for a quick, easy, and delicious weeknight meal.

Ingredients

Scale
  • 1 lb mahi mahi fillets, skin removed
  • 2 tablespoons olive oil or avocado oil
  • 2 tablespoons blackening seasoning (smoked paprika, cayenne, garlic powder, onion powder, dried oregano, thyme, salt, pepper)
  • 1 tablespoon fresh lime juice (for fish)
  • 1 large ripe mango, peeled and diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh cilantro, chopped (optional)
  • 1 small jalapeño, seeded and minced
  • 2 tablespoons fresh lime juice (for salsa)
  • Salt, to taste
  • 8 small corn or flour tortillas, warmed
  • 1 cup shredded cabbage or lettuce
  • 1/4 cup crema or sour cream (optional)
  • Avocado slices (optional)

Instructions

  1. Prepare the mango salsa: In a medium bowl, combine diced mango, red bell pepper, red onion, jalapeño, and cilantro. Squeeze fresh lime juice over the mix and sprinkle with a pinch of salt. Toss gently to combine. Set aside at room temperature to let the flavors meld while you prepare the fish (about 10 minutes).
  2. Season the mahi mahi: Pat the fish fillets dry with paper towels. Rub both sides evenly with the blackening seasoning, pressing it gently so it adheres well. Drizzle lime juice over the fish and let it sit for 5 minutes.
  3. Heat the skillet: Place a cast iron or heavy skillet over medium-high heat. Add 2 tablespoons of oil and let it heat until shimmering but not smoking (2-3 minutes).
  4. Sear the fish: Carefully place the seasoned mahi mahi fillets in the hot skillet. Cook for 3-4 minutes without moving to form a crust. Flip gently and cook the other side for another 3-4 minutes until cooked through and flakes easily (internal temperature around 145°F / 63°C).
  5. Warm the tortillas: While the fish cooks, warm tortillas in a dry skillet or microwave wrapped in a damp towel until soft and pliable.
  6. Assemble the tacos: Lay out tortillas, add a layer of shredded cabbage or lettuce, top with a piece of blackened mahi mahi, and spoon generous amounts of mango salsa over the top. Add a dollop of crema or sour cream and avocado slices if using.
  7. Serve immediately while fish is crispy and salsa is vibrant.

Notes

Pat fish dry before seasoning for a crispy crust. Use a hot pan and do not overcrowd to avoid steaming. Adjust cayenne and jalapeño for preferred spice level. Let fish rest a minute after cooking for better moistness. Warm tortillas before assembling. Store leftover fish and salsa separately and reheat fish gently in a skillet to maintain crispiness.

Nutrition

Keywords: mahi mahi tacos, blackened fish tacos, mango salsa, seafood tacos, quick dinner, easy recipe, healthy tacos, gluten-free tacos, dairy-free option

Find it online: https://fizzlefork.com/crispy-blackened-mahi-mahi-tacos-recipe-with-fresh-mango-salsa-easy-and-delicious/