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Flavorful Blackened Mahi-Mahi Tacos Recipe with Easy Pineapple Slaw

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These blackened mahi-mahi tacos feature a smoky, spicy crust paired with a sweet and tangy pineapple slaw, perfect for a quick and satisfying meal.

Ingredients

Scale
  • 4 mahi-mahi fillets (about 6 ounces each), skin removed
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (adjust for heat preference)
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or avocado oil (for searing)
  • 1 cup fresh pineapple, finely chopped
  • 2 cups green cabbage, thinly shredded
  • 1 small red bell pepper, thinly sliced
  • 1/4 cup fresh cilantro, chopped (optional)
  • Juice of 1 lime
  • 1 tablespoon honey or agave syrup
  • Salt and black pepper, to taste
  • 8 small corn or flour tortillas (warmed)
  • Optional: sliced avocado, lime wedges, hot sauce

Instructions

  1. Prepare the spice rub by mixing smoked paprika, cumin, garlic powder, onion powder, cayenne, oregano, salt, and pepper in a small bowl.
  2. Pat the mahi-mahi fillets dry with paper towels and rub both sides generously with the spice mixture. Let rest at room temperature for about 10 minutes.
  3. Make the pineapple slaw by combining chopped pineapple, shredded cabbage, sliced red bell pepper, and cilantro in a medium bowl. Drizzle with lime juice and honey, toss well, and season with salt and pepper to taste. Set aside.
  4. Heat a cast iron skillet over medium-high heat and add olive oil. Heat until shimmering but not smoking, about 2 minutes.
  5. Place the fillets in the skillet and sear for 3-4 minutes without moving to form a blackened crust. Flip and cook for another 3 minutes or until fish flakes easily and reaches 145°F internally.
  6. Warm the tortillas in a dry skillet or oven until pliable and slightly toasted.
  7. Assemble the tacos by placing a piece of blackened mahi-mahi on each tortilla, topping generously with pineapple slaw, and adding optional avocado slices or lime wedges.
  8. Serve immediately for best texture and flavor.

Notes

Pat fish dry before seasoning to ensure a good crust. Use a hot cast iron skillet for best blackening results. Cook fish in batches if needed to avoid overcrowding. Adjust cayenne pepper to control spice level. Warm tortillas before assembling. Store fish and slaw separately to prevent sogginess.

Nutrition

Keywords: blackened mahi-mahi tacos, pineapple slaw, fish tacos, easy dinner, quick tacos, seafood recipe, spicy fish, healthy tacos

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