Blackened Mahi Mahi Tacos Recipe

Try these super delicious Blackened Mahi Mahi Fish Tacos Recipe with Mango Salsa that is loaded with Avocado Crema, Cabbage and Cilantro!
Course Main
Cuisine Mexican
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 10
Author Chef Billy Parisi


For the Blackening Seasoning:

  • 1 teaspoon of chili powder
  • ½ teaspoon of paprika
  • ½ teaspoon of chipotle powder
  • ½ teaspoon of crushed red pepper flakes
  • ½ teaspoon of onion powder
  • ½ teaspoon of garlic powder
  • ½ teaspoon of dry oregano
  • 1 ½ teaspoons of sea salt
  • 2 pounds of Mahi Mahi fish fillets patted dry
  • 3 tablespoons of olive oil

For the Vegetables:

  • 1 cup each of shredded red and green cabbage
  • 2-15 ounce cans of drained rinsed and heated black beans
  • 10 corn tortilla shells
  • 1/2 cup fresh cilantro leaves for garnish
  • 10 fresh lime sliced wedges for garnish
  • 1 cup cotija cheese for garnish

For the Crema:

  • 1 avocado
  • 1 cup of Mexican crema
  • juice of 1 lime
  • sea salt and fresh cracked pepper to taste

For the Salsa:

  • 2 small diced mangos
  • ½ small diced red onion
  • 1 seeded and small diced jalapeño
  • ½ seeded and small diced red bell pepper
  • 1 thinly sliced green onion
  • juice of 1 lime
  • 2 tablespoons of olive oil
  • sea salt and fresh cracked pepper to taste


  • Blackening Seasoning: Combine all herbs and spices into a small bowl and season each side of the mahi mahi well. Note: there will be some leftover after you get done seasoning the fish.
  • In a large saute pan on high heat with olive oil, saute the fish until it is browned and cooked through out. Set aside.
  • Crema: Mash the avocado in a medium size bowl and whisk together the remaining ingredients and keep cool.
  • Salsa: Combine all ingredients in a medium size bowl and keep cool.
  • To Plate: Layer on top of a heated corn tortilla: heated beans, cabbages, blackened mahi mahi, crema, salsa, cilantro leaves, cotija cheese and garnish with lime wedges.