0 from 45 votes
Blackened Mahi Mahi Tacos
These delicious blackened mahi mahi tacos are topped with avocado crema, mango salsa, and thinly sliced cabbages.
Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 10
Calories: 351 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 2 pounds fresh mahi mahi fillets
- 1 recipe for blackened seasoning
- 3 tablespoons neutral-flavored oil
- 10 corn tortillas
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 15 ounce can drained rinsed, and heated black beans
- 1 mango salsa recipe
- 1 recipe for avocado crema
- ½ cup fresh cilantro leaves
- Lime Wedges for garnish
Instructions
- Pat the fish down on all sides with paper towels.
- Next, generously season the Mahi Mahi well on both sides with the blackening seasoning. Set aside.
- Add the oil to a large frying pan over medium-high heat until it begins to smoke lightly.
- Place in the fish fillets, turn the heat to medium, and cook the fish for 2 to 3 minutes per side or until well browned and cooked throughout.
- Drain the fish on paper towels to rid of any excess oil.
- To Plate: Layer on top of a heated corn tortilla: heated beans, cabbages, blackened mahi-mahi, crema, salsa, and cilantro leaves, and garnish with lime wedges.
Cup of Yum
Notes
- Make-Ahead: You can keep the fish warm and covered in a pan for up to 15 minutes before serving, but this recipe is meant to be eaten as soon as it is cooked.
- How to Store: Cover and keep the fish separate from the tortillas and toppings in the refrigerator for up to 3 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
- How to Reheat: Place the desired number of seared fish fillets in a pan or sheet tray lined with parchment paper and heat in the oven at 350° for 5-6 minutes or until hot.
- You can use frozen Mahi Mahi. Be sure it’s completely thawed before using it.
- Pat the Mahi down with paper towels, as it will help release it from the pan when ready to flip over.
- This recipe is very versatile, so just about any fish will work to use in these tacos.
- You can also finish off these tacos with some crumbled cotija cheese or queso fresco.
Nutrition Information
Calories
351kcal
(18%)
Carbohydrates
25g
(8%)
Protein
23g
(46%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Cholesterol
92mg
(31%)
Sodium
716mg
(30%)
Potassium
663mg
(19%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
1252IU
(25%)
Vitamin C
30mg
(33%)
Calcium
161mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 351
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 25g | 8% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 92mg | 31% |
| Sodium | 716mg | 30% |
| Potassium | 663mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1252IU | 25% |
| Vitamin C | 30mg | 33% |
| Calcium | 161mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.