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Flavorful Blackened Mahi Mahi Tacos with Mango Salsa

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These blackened mahi mahi tacos feature a smoky, crisp crust bursting with spice, perfectly offset by a juicy, sweet mango salsa. Quick and easy to prepare, they bring a tropical twist to a classic fish taco.

Ingredients

Scale
  • 1 pound mahi mahi fillets, firm and fresh, skinless
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to heat preference)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 ripe mango, peeled and diced
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 8 to 10 small corn or flour tortillas
  • 1 cup shredded green or purple cabbage
  • Crema or sour cream (optional, for drizzling; can mix with lime juice and cilantro for lime crema)

Instructions

  1. Prepare the mango salsa: In a medium bowl, combine diced mango, red bell pepper, red onion, and chopped cilantro. Add fresh lime juice and stir gently. Taste and adjust lime or salt as needed. Cover and chill.
  2. Mix the blackening spice blend: In a small bowl, combine smoked paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper. Stir well to blend evenly.
  3. Prepare the mahi mahi: Pat fish fillets dry with paper towels. Brush both sides lightly with olive oil (about 1 tablespoon per side). Sprinkle blackening spice generously on each side, pressing gently to adhere.
  4. Heat the skillet over medium-high heat until very hot (about 3-4 minutes).
  5. Cook the fish: Place seasoned mahi mahi fillets in the skillet. Cook undisturbed for 3-4 minutes until bottom is dark and crispy but not burnt. Flip carefully and cook the other side until opaque and flaky, about 3-4 minutes. Internal temperature should reach 145°F (63°C).
  6. Warm the tortillas in a separate pan over medium heat for 30 seconds to 1 minute per side, or wrap in foil and keep warm in the oven.
  7. Assemble the tacos: Place pieces of blackened mahi mahi on each tortilla. Top with mango salsa and shredded cabbage. Drizzle with lime crema or sour cream if using.
  8. Serve immediately while fish is warm and salsa is fresh.

Notes

If spice mix is too fiery, reduce cayenne or omit black pepper. Keep skillet very hot for a good blackened crust but avoid burning. Pat fish dry before seasoning. Warm tortillas in a pan or oven to avoid drying out. Mango salsa can be made ahead and tastes better after chilling. For dairy-free, substitute crema with cashew cream or avocado oil-based mayo. Use corn tortillas for gluten-free option.

Nutrition

Keywords: blackened mahi mahi, fish tacos, mango salsa, easy fish recipe, summer tacos, spicy fish, tropical salsa

Find it online: https://leilameals.com/flavorful-blackened-mahi-mahi-tacos-with-mango-salsa-easy-recipe-for-perfect-fish-tacos/