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Blackened Mahi Mahi Tacos Recipe with Easy Mango Salsa for Perfect Flavor

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These blackened mahi mahi tacos feature a smoky spice crust paired with a fresh, sweet mango salsa, creating a perfect balance of bold and bright flavors. Ready in about 30 minutes, they are ideal for quick weeknight dinners or casual get-togethers.

Ingredients

Scale
  • 1 pound mahi mahi fillets, skinless and boneless
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper (adjust for heat preference)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil or avocado oil
  • 1 large fresh mango, diced
  • ½ cup red bell pepper, finely diced
  • ¼ cup red onion, finely chopped
  • 2 tablespoons fresh cilantro, chopped
  • Juice of 1 lime
  • 1 small jalapeño, seeded and minced (optional)
  • 8 to 10 small flour or corn tortillas, warmed
  • ½ cup sour cream or Mexican crema (optional)

Instructions

  1. In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, kosher salt, and freshly ground black pepper to make the blackening seasoning blend.
  2. Pat mahi mahi fillets dry with paper towels. Rub both sides generously with the blackening seasoning. Let rest at room temperature for about 10 minutes.
  3. In a mixing bowl, combine diced mango, red bell pepper, red onion, cilantro, minced jalapeño (if using), and fresh lime juice. Stir gently and set aside to let flavors meld.
  4. Heat a cast iron or heavy skillet over medium-high heat. Add olive or avocado oil and heat until shimmering but not smoking, about 2 minutes.
  5. Place seasoned mahi mahi fillets in the skillet. Cook without moving for 3-4 minutes until a dark crust forms. Flip gently and cook another 3-4 minutes until fish flakes easily and reaches 145°F (63°C).
  6. Warm tortillas in a dry skillet or microwave wrapped in a damp towel for 30 seconds.
  7. Assemble tacos by placing mahi mahi fillet or pieces on each tortilla. Top with mango salsa and a dollop of sour cream or crema if desired.
  8. Serve immediately with lime wedges on the side.

Notes

If blackening spices start to burn, lower the heat slightly. Avoid overcrowding the pan; cook in batches if needed. Let mango salsa sit for at least 15 minutes for best flavor. Use fresh, firm mahi mahi and ripe but firm mango. For gluten-free, use corn tortillas and verify spices. For dairy-free, substitute sour cream with coconut yogurt or cashew cream.

Nutrition

Keywords: blackened mahi mahi tacos, mango salsa, fish tacos, easy dinner, quick recipe, summer recipe, seafood tacos, spicy fish tacos

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