This Blackened Mahi-Mahi Fish Taco recipe comes together in less than 30 minutes, making it a perfect quick weeknight meal! These tacos consist of Mahi-Mahi fish fillets that have been dry rubbed with homemade Blackened Seasoning, and seared in a hot skillet to get a charred "blackened" crust.
Blackened Mahi-Mahi fish tacos can be topped with an easy red cabbage slaw, and other customizable toppings!
How to Cook Blackened Mahi-Mahi
You can make your own Blackened Seasoning or use a store-bought one. You can also use any firm-fleshed fish you would like, we just love the texture and flavor of mahi-mahi.
A few tips for blackening the fish fillets:
- Dry the fish with a paper towel before rubbing on the blackened seasoning.
- Coat each fillet completely with the blackened seasoning, then pat down and rub it onto the fillets to make sure it sticks.
- Heat about a tablespoon of oil on medium-high heat, and make sure the pan is REALLY hot before melting the butter, and adding the fish. I recommend using a Cast-Iron Skillet.
- Only flip the fillets once, cooking about 3 minutes each side until nice and charred.
Cabbage Slaw & Toppings:
The red cabbage slaw is perfect for topping on the fish tacos, and is made by just mixing a few fresh ingredients:
- Red cabbage
- Onion
- Cilantro
- Lime juice & Salt
Other toppings we like to serve the Blackened Mahi-Mahi fish tacos with:
- Fresh sliced jalapeños
- Homemade Mexican Crema Substitute (or store-bought crema or sour cream)
- Salsa Verde or Salsa Roja (Taco Shop Hot Sauce)
- Queso Fresco
- Lime wedges
- Avocado slices
- Homemade Guacamole
You can also drizzle on some homemade Creamy Avocado Sauce, instead of adding the jalapeños and Mexican Crema.
You can use flour or corn tortillas, and serve these tacos on their own, or with a side of rice. The blackened mahi-mahi fish fillets are also great over rice, or in burritos!
This recipe has enough fish for about 8-10 tacos, it just depends on how generous you are with the fish portions. We made 8 tacos. 🙂
Enjoy! 🙂
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Blackened Mahi-Mahi Fish Tacos {Easy, 30-minute Meal}
Equipment
Ingredients
For the Blackened Fish:
- 12 oz. Mahi-Mahi or other firm-fleshed fish (about 3 fillets)
- 1 ½ tablespoon Blackened Seasoning homemade, or store-bought
- 1 tablespoon oil (I used canola oil)
- 1 tablespoon unsalted butter
For the Slaw:
- 2 cups red cabbage shredded
- ½ cup white onion thinly sliced
- ¼ cup fresh cilantro chopped
- ¼ teaspoon salt
- ½ of one lime juiced
Additional:
- 8-10 corn tortillas or flour (taco-sized) tortillas
Optional Toppings:
- queso fresco crumbled
- jalapeños sliced
- Healthy Mexican Crema Substitute or store-bought Crema, (or sour cream)
- Avocados sliced
- Creamy Avocado Sauce
Instructions
- In a large bowl, mix together all of the slaw ingredients. Set aside.
- Use paper towels to pat dry the fish fillets.
- Use half of the blackened seasoning to pour over the top of the fillets, rub the seasoning on so it sticks well. Flip over, and repeat on the other side of the fillets with the remaining seasoning.
- In a large skillet (preferably cast-iron), heat one tablespoon of oil on medium-high heat. Allow the pan to get really hot.
- Melt the butter in the pan, then immediately add the seasoned fish fillets, pressing the top of each one down with a spatula.
- Cook the fillets, flipping only once until “blackened” or charred, about 3 minutes per side.
- Let cool a few minutes, then cut the fillets into desired pieces, and serve on warmed tortillas.
- Top with red cabbage slaw, and customize with optional toppings!
Video
Notes
Nutrition Facts
Watch the Video on how to make the Blackened Mahi-Mahi Fish tacos
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