This recipe for Blackened Mahi Mahi fish tacos brings back some pretty epic memories for me. My husband Jason has always made a point of getting me out of my shell to try new things and sneaking a bit of an adventure into our relationship.
Jason led me just south of the border in Baja California, Mexico. I discovered plentiful little seaside villages with incredible food. These trips across the border created some awesome memories for us. The food is something to write home about, but even better yet, recreate when you get back!
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Baja California is where I had my first langosta (lobster) in the town of Puerto Nuevo. I still dream about the delicious meals and numerous camping and surfing excursions right on the beach with our closest friends from college.
One time I had the most insanely delicious piping hot bag of freshly made churros from the local street vendors, yum yum yum. Needless to say, Baja knows what they are doing in the food arena. But how can I forget the tacos?! Oh boy, al pastor, carnitas, carne aside, lengua, whatever your heart desires, but I think the fish tacos are simply the best!
With Cinco de Mayo just a week away, it was time to make some blackened Mahi Mahi tacos. Rapido por favor! This recipe is so incredibly simple and easy to make. I swear just trust me on this. Mahi Mahi is a firm, lean yet flakey and sweet mild flavored fish. A match made in heaven rolled up in a corn tortilla and fixings.
What are the blackened spices all about? The secret to these tacos is the smoky, sweet and savory spice blend that generously coats each side of the fish fillets just before hitting the hot skillet.
Just simply combine some smoked paprika, brown sugar, garlic, onion, salt, cumin, and chili pepper, and you’ve got a flavor explosion that takes the mild fish to sassy in the best way possible. If you want more heat, just add more chili pepper, or better yet, some cayenne pepper. Although make sure you have a Cerveza or horchata nearby to cool you down.
Tacos are the best because you get to customize your toppings to go with the yummy fish. I like to keep it simple and add some freshly chopped tomatoes, cabbage, and cilantro. However, you can’t forget about some crema! I like to make a quick avocado lime sauce to generously add to each of my tacos. The fresh, tart and creamy sauce is an excellent combination of savory and hot spices and crunchy cabbage. Taco Tuesday is never going to the be the same from here on out!
A walk down memory lane… Jason and I in Puerto Nuevo, Mexico in 2007.
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
How should I properly cook the Mahi Mahi fillet in a skillet?
Start with a nice hot pan by pre-heating over medium-high heat for a few minutes until you can feel the heat rising from the pan. I used a cast iron skillet, however, stainless steel or nonstick pan will work too. Add enough oil to coat the bottom of the pan, and then allow the oil to heat until almost smoking. Carefully add the fish to the pan and gently press on the fillet with a spatula for a few seconds so the flesh can make direct contact with the hot pan. This also helps release some of the moisture from the surface of the fish so the meat can brown evenly. Flip the fish and finish cooking. Mahi Mahi only requires a few minutes to cook before it gets dried out, so keep an eye on the time and firmness so you can remove it from the pan quickly when it’s ready.
Blackened Mahi Mahi Fish Tacos with Avocado Lime Sauce
Ingredients
Avocado Lime Sauce-
- 1/2 cup sour cream
- 1 avocado, ripened
- 2 tablespoons cilantro, fresh
- 1 tablespoon lime juice, fresh
- zest of 1 lime
- 1/2 teaspoon serrano pepper, seeded and chopped
Blackened Mahi Mahi Tacos-
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons dark brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 3/4 teaspoon cumin, ground
- 1/4 teaspoon chili powder
- 1 1/2 pounds Mahi Mahi filets, cut lengthwise into smaller pieces if needed
- 1 tablespoon vegetable oil
- 8 corn tortillas, 6-inch
- 8 lime wedges
- 1 cup tomatoes, diced
- 1 cup red cabbage, sliced thin
- 1 cup green cabbage, sliced thin
- cilantro, for garnish
Instructions
- Combine sour cream, avocado, cilantro, lime juice, lime zest and Serrano pepper in a blender.
- Process until smooth then transfer to a small bowl and refrigerate.
- Combine paprika, brown sugar, garlic powder, onion powder, salt, cumin and chili pepper in a small bowl.
- Sprinkle seasoning evenly over both sides of the fish filets.
- Heat oil in a large cast-iron skillet or sauté pan over medium-high heat.
- Add fish to pan then cook 2-3 minutes on each side or until desired degree of doneness.
- Warm tortillas according to package directions.
- Divide fish evenly among tortillas.
- Serve with lime wedges, tomatoes, cabbage, and cilantro.
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Awesome photos! We’d love it if you’d submit some to JalapenoMania.com!
Made these tonight and they were amazing! Hubby kept saying how yummy they were too, thanks I’ll be making them again!
Thank you so much Jamie! I’m so glad to hear that you enjoyed the recipe 🙂
Can I use tilapia instead of mahimahi?
Hi Chelsea! Yes, you can absolutely substitute tilapia for mahi mahi.
Can you leave out the brown sugar or do you think that would drastically change the flavoring of the fish?
Hi Lakshmi-You can leave out the brown sugar, you’ll just have a smokier and more savory flavoring. Since there is no sugar, there will be less caramelization on the surface.
This is the third time making them in 3 weeks (once substituted with chicken). Follow the recipe to a T. The best tacos we’ve not only ever made, but have ever had. Easy, healthy, delicious. Awesome recipe.
Hi Angela- This comment truly made my day, I’m still smiling! I’m so happy that you enjoy this recipe, great idea switching it up with chicken, I’ll have to try it too 🙂
Fish tacos are my favorite. I love the idea of using blackened fish.
Me too Eileen! I made the blackened fish last night just to top on a salad, super versatile!
My god Jessica, your blackened fish tacos were the bomb!!! So good and so easy to make. I had to share this with my family members, hope you don’t mind. I just know there going to love it. Please keep up the good work… you need to have your own TV cooking show! Thanks again for all your great recipes.
Hi Jeff! You just made my day even more awesome!!! There’s nothing better than hearing that someone amazing had success with your recipe, thank you 🙂 I’ll keep sharing recipes and hopefully someday I’ll make it to the big screen! I appreciate your support, happy cooking 🙂
Absolutely delicious recipe! Served this with a mango jicama slaw from Trader Joes! Thank you!
I’m so glad you enjoyed the recipe Claire! The mango jicama slaw sounds amazing! I love TJ for some quick and yummy meal additions 🙂
Thank you so much for this recipe! My favorite place for blackend mahi mahi tacos just closed and this sounds like it would taste so close or possibly better then the fish tacos I used to get there. Thank you again!! I’m so excited to make these for dinner!!!
Hi Carley! I’m so sorry that you’re favorite restaurant closed! Hopefully you can enjoy this recipe just as much, let me know how it goes!
I have a large piece of frozen mahi mahi (skin on) – would you cut into filets, skin, and cook in pieces? Or just cook the large piece and then cut after it is cooked?
Hi Stephanie! I would remove the skin and cut into smaller fillets and then cook them 🙂
Hi Jessica. My husband and I love these fish tacos! He was the one who found your website and made them for me. I was wondering if there is any way to thin out the sauce a little bit. I don’t want to change the taste, so I was hoping you had a good recommendation.
I’s so thrilled to hear that you and your husband enjoyed the tacos Angela! I would say you could add either a little bit of milk, more lime juice, or a combination of lime and water until you get your desired consistency. You could also add a little less avocado or use a light sour cream if it’s really thick. Let me know how it goes!
Hi are the calories listed for this dish for one taco?
Hi Cindy! Yes, one taco 🙂
Really tasty recipe! My husband said they’re the best fish tacos he’s ever had! …and he’s tried his fair share of them! I made a generous amount of the seasoning with less sugar and more chilli. Served with mango radish salsa. Delicious! The bonus was that this took me 20min to make.
Wow Priya, that is a huge compliment! I’m glad that adding more spices and less sugar still made them tasty. Fast and yummy is always good!
Made this last night with frozen mahi mahi from Trader Joe’s. I’ve never tried to cook blackened fish before, and your instructions were spot on. Turned out perfectly and my husband was super-impressed. We both loved it and I can’t wait to try it on chicken too! I’ve tried two of your recipes now and both were absolutely delicious. I think I’ll just stay on your site and try a new recipe each night. So many great recipe ideas to choose from!
Yay Patricia! I like to use the TJ mahi mahi as well. Thank you so much for making my recipes, you made my day with your lovely comment. Let me know what else you try!
Can I substitute the Serrano pepper for a jalapeño or haberno pepper? Just use less perhaps? Looking forward ro making these tonight.
Hi Kristina- Yes! The jalapeno pepper is actually not as hot as serranos, so you can substitute 1:1 and add more to taste. Habaneros are much hotter, so I would use less and then add more if you want it spicier.
I saved this recipe months ago but last night was the first time to try it – what have I been waiting for?!!! It was delicious! I substituted some jalapeno for the serrano pepper (because that was what I had) but otherwise followed the recipe. Your short video is very nicely done too! The fish came out perfectly done and so tasty, and the sauce is perfect! Living in FL we miss the authentic So Cal fish tacos but no worries now, this recipe is even better! Thank you!
Can I use light brown sugar?
Hi Lissete- Yes, you can use light brown sugar. Thanks!
So yummy! Thank you!
You’re welcome Liliya!
Wow, Thank you for this amazing recipe. I made these Blackened Fish Tacos for my wife yesterday, and I have to admit these are some of the best fish tacos I ever tasted (my wife agrees!) Simplicity make this recipe a rarity; easy to prepare, flavourful, and fresh. This recipe is going into my standard rotation.
Thanks again.
You’re welcome Michael! So happy to hear that the family enjoyed the recipe and that it will become part of the rotation 🙂
This is now going to be a staple recipe in our house! The seasoning for the fish was excellent and the avocado cream sauce was to die for!
My husband loves fish tacos and this recipe will be my first try making them so I’m super excited to surprise him. We love crispy seared skin on fish, does this recipe still work if I leave the skin on the filets?
Hi Angie! Yes, if you like crispy skin, you can leave it on. You may want to add another minute or so to the skin side and only add the seasoning to the flesh side so the skin does not become too charred.
Can I substitute shrimp in this recipe?
Yes, you can substitute shrimp for the mahi mahi 🙂
would all your recipes be considered healthy/losing weight diet friendly?
Hi Jake- I have a variety of recipes, and enjoy using wholesome ingredients. Many of the recipes can be modified to suit your dietary needs. If you have specific questions, please don’t hesitate to ask!
How long does the avacodo lime sauce keep for?
I would say 2 days in an airtight container, put some plastic wrap between so the sauce has let exposure to air.
Wow! That was wonderful even my pre-teen boys ate it.