A super simple and flavorful recipe for blackened mahi mahi fish tacos that you won’t need to head to Mexico to enjoy!
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!
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
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
- 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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