Blackened Mahi Mahi Tacos
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
10
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Calories
351 kcal
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Course
Main Course
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Cuisine
Mexican
Blackened Mahi Mahi Tacos
Description
This recipe seasons mahi mahi fillets liberally with a blackening spice mix then sears them in hot oil to develop a dark, flavorful crust while keeping the fish moist inside. After cooking, excess oil is drained for a clean finish. The tacos are assembled by layering heated black beans, crisp shredded cabbages, the seasoned fish, creamy avocado crema, and sweet-tart mango salsa atop warmed corn tortillas. Cilantro leaves and lime wedges provide herbal brightness and acidity to cut through the richness.
The blackened seasoning yields a smoky, spicy crust contrasted by tender flaky fish. The cabbage adds crunch and fresh vegetal notes, while the black beans and creamy avocado crema contribute heartiness and creaminess. Mango salsa provides a sweet and tangy component to balance the spices.
These tacos are ideal for a casual lunch or dinner, delivering a variety of textures and flavors in every bite. Serving immediately after cooking keeps the fish at optimal temperature. The recipe notes address make-ahead storage, reheating instructions, and suggest alternate fish options, making it versatile for different needs and schedules.
To reheat, placing fish on parchment-lined trays and warming briefly in the oven helps protect the crust. Patting the fish dry before cooking prevents sticking. Additional toppings like crumbled cotija or queso fresco can be added according to taste.
Ingredients
- 2 pounds mahi mahi fresh fillets
- 1 recipe for blackened seasoning
- 3 tablespoons neutral-flavored oil
- 10 corn tortillas
- 1 cup red cabbage shredded
- 1 cup green cabbage shredded
- 15 ounce can drained rinsed, and heated black beans
- 1 mango salsa recipe
- 1 recipe for avocado crema
- ½ cup cilantro fresh 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.
Notes
- Cooked blackened mahi mahi can be kept warm covered for up to 15 minutes before serving.
- Store fish separate from tortillas and toppings in the refrigerator for up to 3 days or freeze up to 3 months; thaw overnight before reheating.
- Reheat fish in oven at 350°F for 5-6 minutes on parchment-lined tray to preserve crust texture.
- Use thawed fish if frozen; pat dry before cooking to prevent sticking and ensure proper searing.
- Any firm white fish can be substituted in this recipe with similar cooking methods.
- Extra toppings like crumbled cotija cheese or queso fresco can be added for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 351 kcal
% 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.
User Reviews
Overall Rating
5
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