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Blackened Mahi-Mahi Tacos Recipe with Easy Zesty Mango Salsa

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These blackened mahi-mahi tacos feature a smoky, spicy crust paired with a sweet and tangy mango salsa, creating a quick, fresh, and flavorful meal perfect for weeknights or casual gatherings.

Ingredients

Scale
  • 1 pound mahi-mahi fillets, skin removed, cut into taco-sized pieces
  • 2 tablespoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (adjust to heat preference)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 tablespoons olive oil, for searing
  • 1 large ripe mango, peeled and diced
  • 1 small red bell pepper, finely chopped
  • 1/4 cup red onion, finely diced
  • 2 tablespoons fresh cilantro, chopped
  • 1 small jalapeño, seeded and minced (optional)
  • Juice of 1 lime
  • Salt to taste
  • 8–10 small corn or flour tortillas, warmed
  • Optional toppings: sour cream or crema, avocado slices, shredded cabbage or lettuce

Instructions

  1. In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, salt, and black pepper. Mix well to create the blackening spice mix.
  2. Pat mahi-mahi fillets dry with paper towels and cut into 3-4 inch taco-sized pieces.
  3. Generously coat both sides of the fish pieces with the blackening spice mix, pressing the spices into the flesh gently. Let rest for 5-10 minutes at room temperature.
  4. While the fish rests, combine diced mango, red bell pepper, red onion, chopped cilantro, minced jalapeño (if using), lime juice, and a pinch of salt in a bowl. Stir gently and set aside.
  5. Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Add olive oil and swirl to coat the surface.
  6. Place the seasoned fish pieces in the skillet without crowding. Cook for 3-4 minutes on the first side without moving to form a dark crust.
  7. Flip the fish carefully and cook for another 3 minutes until opaque and flakes easily with a fork.
  8. Warm tortillas in a dry skillet or wrapped in foil in a 350°F oven for 5-7 minutes.
  9. Assemble tacos by placing blackened mahi-mahi pieces on each tortilla, topping with mango salsa and optional toppings like sour cream, avocado slices, or shredded cabbage.
  10. Serve immediately with extra lime wedges if desired.

Notes

Pat the fish dry before seasoning to ensure a good sear and crust. Use a hot pan and avoid overcrowding to prevent steaming. Mango salsa can be made ahead and refrigerated for up to a day. Warm tortillas in a dry skillet or oven rather than microwave to keep them pliable. Thaw frozen mahi-mahi completely before cooking to avoid mushy texture.

Nutrition

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

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