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Published November 2, 2022. This post may contain affiliate links. Please read my disclosure policy.
These delicious blackened Mahi Mahi tacos are topped off with avocado crema, mango salsa, and thinly sliced cabbages. You will be blown away at how simple these are to make and how flavorful they are.
Mahi Mahi Tacos
Mahi Mahi tacos consist of cooked fresh Mahi Mahi fillets served in a taco shell. This is a malleable recipe and can be customized to your liking. I prefer to serve them spicy with salsa, crema, and vegetables inside a warm corn tortilla. Feel free to get creative with these.
These are probably my favorite style of tacos around, no joke. I like that they are nice and light and the zip you get from the blackened seasoning on the fish is the perfect complement to the sweet fresh mango salsa in these tacos. These are perfect to serve up to the family or to impress guests with.
- Seasoning – The flavor from this blackened seasoning takes this over the top.
- Fish – You will need fresh mahi-mahi fillets.
- Vegetables – I like to use cabbage and black beans for these tacos.
- Tortillas – Homemade corn tortillas are always best to use. However, you can use store-bought.
- Salsa – Fresh mango salsa is the perfect complement to the zesty fish flavors.
- Crema – I like to use avocado crema which is easy to make and provides great taste to these.
How to Make Mahi Mahi Tacos
Start by making the blackening seasoning and set it aside.
Prepare the avocado crema and keep it covered in the refrigerator until ready for use.
Make the mango salsa and keep it cool in the refrigerator
Slice the cabbages and set them aside.
On a plate season the Mahi Mahi well on both sides with the blackening seasoning.
Next, sear the blackened fish in olive oil over medium-high heat for 2 to 3 minutes per side or until browned and cooked through.
Drain the fish on paper towels to get rid of any excess oil.
To Plate, layer on top of a heated corn tortilla: heated beans, cabbages, blackened mahi-mahi, crema, salsa, cilantro leaves, and cotija cheese and garnish with lime wedges.
Make-Ahead and Storage
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.
Chef Notes + Tips
- 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.
More Fish Recipes
Blackened Mahi Mahi Tacos
- 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
- 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.