Blackened Mahi Mahi Tacos with Cilantro Lime Crema
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
389 kcal
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Course
Main Course
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Cuisine
Mexican
Blackened Mahi Mahi Tacos with Cilantro Lime Crema
Description
Blackened Mahi Mahi Tacos with Cilantro Lime Crema highlight firm mahi-mahi fillets coated in a flavorful blackening seasoning made from chili powder, smoked paprika, garlic, onion powder, cumin, salt, and pepper. The fish is either seared in a hot skillet or baked until it flakes easily, producing a moist interior with a charred seasoned crust.
The Cilantro Lime Crema blends Greek yogurt, light mayonnaise, fresh cilantro, lime juice, honey, and seasoning to create a smooth, tangy sauce that complements the rich seasoned fish. The tacos are assembled by warming tortillas, adding flaked mahi-mahi, crunchy coleslaw, and drizzling the crema, offering a contrast of smoky, creamy, and crisp textures.
For dietary preferences, gluten-free or dairy-free substitutions are included for tortillas and yogurt. The recipe also suggests drying the fish before seasoning and allowing it to marinate briefly to enhance flavor absorption. Baking serves as an alternative cooking method to pan-searing.
Ingredients
Blackened Mahi Mahi:
- 1.5 lb. mahi-mahi fresh or frozen – de-thaw if frozen
- 2 Tbsp olive oil 30g
- 2 Tbsp lime juice
- 3 Tbsp blackening seasoning store bought or homemade (see below)
- tortillas fajita size**, for serving - use GF or corn for gluten-free
- coleslaw for topping - can also use shredded lettuce, Angel hair
Cilantro Lime Crema:
- 1/2 cup Greek yogurt sub for dairy-free Greek yogurt if needed, plain, 120g
- 1/4 cup mayonnaise light, (60g
- 1/2 cilantro heaping cup, chopped
- 2 Tbsp lime juice fresh, 30g
- 1 tsp honey or to taste
- 1 tsp each garlic powder
- 1 tsp each onion powder
- 1/4 tsp salt or to taste
Instructions
- Add all of the cilantro lime sauce ingredients to a food processor or blender and blend until combined. Taste and add any additional salt, garlic, honey, etc., as needed.
- Store in the fridge while preparing the mahi mahi.
- Combine the olive oil, lime juice and blackening seasoning in a flat dish. Pat mahi-mahi dry with a paper towel and add to the bowl with the marinade. Toss to coat. Let sit for 10-15 minutes to absorb more flavors if time allows.
- Heat your grill or cast iron skillet to medium-high heat. Once hot, add the mahi-mahi and cook, undisturbed, for 3-4 minutes. Flip and cook for another 3-4 minutes, or until it flakes easily with a fork. *see notes below for oven option
- Wipe pan clean and heat tortillas up for 30 seconds on each side. Break mahi mahi into smaller pieces with a fork and add to heated tortillas.
- Top with coleslaw and Cilantro Lime Sauce.
Notes
- Gluten-free tortillas can be used to accommodate gluten-free diets.
- Dairy-free Greek yogurt alternatives work to make the crema dairy-free.
- Homemade blackening seasoning combines chili powder, smoked paprika, garlic, onion powder, cumin, salt, and black pepper.
- Baking the mahi-mahi is an option: bake at 400°F for 12-17 minutes until the fish flakes easily or reaches 140°F.
- Nutrition estimates based on serving 1/4 of the cooked fish in two fajita-size tortillas with separate crema to adjust amount.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Serving | 2 mahi mahi tacos (126g mahi mahi in two tortillas) | |
| Calories | 389kcal | 19% |
| Carbohydrates | 32g | 11% |
| Protein | 37.5g | 75% |
| Fat | 12.3g | 19% |
| Saturated Fat | 1.9g | 10% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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