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Blackened Mahi Mahi Tacos with Mango Salsa

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These blackened mahi mahi tacos feature a smoky, spicy crust paired perfectly with a fresh, zesty mango salsa. Quick and easy to prepare, they bring vibrant flavors and a satisfying texture to your table.

Ingredients

Scale
  • 1 lb (450 g) mahi mahi fillets, skinless and boneless
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil or melted butter
  • 1 cup (150 g) ripe mango, peeled and diced
  • ½ cup finely chopped red bell pepper
  • ¼ cup finely diced red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon minced jalapeño (optional)
  • 2 tablespoons fresh lime juice
  • Salt and pepper to taste
  • 6–8 small corn or flour tortillas (about 6-inch / 15 cm size)
  • Shredded cabbage or lettuce
  • Fresh lime wedges
  • Optional: sour cream or light crema drizzle

Instructions

  1. Prepare the blackening spice mix by combining smoked paprika, garlic powder, onion powder, cayenne pepper, dried oregano, salt, and black pepper in a small bowl. Mix well.
  2. Pat mahi mahi fillets dry with paper towels. Brush both sides with olive oil or melted butter. Sprinkle the blackening seasoning evenly over both sides, pressing lightly to adhere. Let rest for 5 minutes.
  3. Make the mango salsa by combining diced mango, red bell pepper, red onion, cilantro, jalapeño (if using), lime juice, salt, and pepper in a medium bowl. Stir gently to combine.
  4. Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until very hot. Add a small drizzle of oil to coat the pan.
  5. Place the seasoned mahi mahi fillets in the pan and cook undisturbed for 3-4 minutes until a crust forms and edges look opaque. Flip carefully and cook another 3-4 minutes until fish flakes easily and reaches 145°F (63°C).
  6. While the fish cooks, warm the tortillas in a dry skillet over medium heat for 30 seconds on each side or wrap in foil and heat in a 300°F (150°C) oven for 10 minutes.
  7. Assemble the tacos by placing shredded cabbage or lettuce on a warm tortilla, adding a piece of blackened mahi mahi, then spooning over mango salsa. Add a squeeze of lime juice and a drizzle of sour cream or crema if desired.
  8. Serve immediately while fish is hot and salsa is fresh.

Notes

Use firm, fresh mahi mahi from a trusted source; wild-caught preferred. Adjust cayenne pepper and jalapeño for desired spice level. For dairy-free, skip sour cream or use avocado or coconut yogurt drizzle. Warm tortillas just before serving to prevent drying. Reheat leftover fish gently in a skillet over medium-low heat.

Nutrition

Keywords: blackened mahi mahi, fish tacos, mango salsa, easy dinner, quick recipe, seafood tacos, healthy tacos, gluten-free option

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