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Blackened Mahi-Mahi Tacos Recipe with Easy Zesty Mango Salsa

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A flavorful and quick recipe for blackened mahi-mahi tacos paired with a bright, tangy mango salsa. Perfect for casual gatherings and ready in under 30 minutes.

Ingredients

Scale
  • 4 mahi-mahi fillets (about 6 oz / 170 g each), skinless and boneless
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil (for searing)
  • 1 ripe mango, peeled and diced
  • ½ red bell pepper, finely chopped
  • ¼ red onion, finely diced
  • 1 jalapeño, seeded and minced (optional)
  • Juice of 1 lime
  • 2 tablespoons fresh cilantro, chopped
  • Salt to taste
  • 8 small corn tortillas (warm before serving)
  • 1 cup shredded red cabbage
  • 1 avocado, sliced (optional)
  • Fresh lime wedges

Instructions

  1. Make the Blackening Spice Mix: In a small bowl, combine smoked paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and black pepper. Stir well to blend the flavors evenly. This takes about 3 minutes.
  2. Prep the Mahi-Mahi: Pat the fillets dry with paper towels. Lightly coat each fillet with olive oil on all sides. Then generously rub the spice mix onto both sides of the fish, pressing gently so it adheres. Set aside for 5 minutes.
  3. Make the Mango Salsa: In a medium bowl, combine diced mango, red bell pepper, red onion, jalapeño (if using), lime juice, and chopped cilantro. Add a pinch of salt and stir gently. Let the salsa sit while you cook the fish.
  4. Heat Your Skillet: Place your cast-iron skillet over medium-high heat and let it get hot—about 3-4 minutes.
  5. Cook the Mahi-Mahi: Add 1 tablespoon of olive oil to the pan. Carefully place the fillets in the skillet without overcrowding. Cook for about 3-4 minutes on the first side without moving them. Flip gently and cook for another 3 minutes or until the fish flakes easily and reaches 145°F (63°C).
  6. Warm the Tortillas: While the fish cooks, warm tortillas in a dry skillet over medium heat for about 20-30 seconds per side or wrap in a damp paper towel and microwave for 15-20 seconds until pliable.
  7. Assemble the Tacos: Place flakes of blackened mahi-mahi on each tortilla. Top with shredded red cabbage, a spoonful of mango salsa, and avocado slices if desired. Add a squeeze of fresh lime and serve immediately.

Notes

Ensure the skillet is very hot before adding fish to get a perfect blackened crust. Pat fish dry before seasoning to help spices stick and avoid steaming. Warm tortillas just before serving to keep them pliable. Adjust cayenne and jalapeño for desired spice level. Store fish and salsa separately if making ahead.

Nutrition

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

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