Blackened Mahi Mahi Tacos (Easy 30-Minute Fish Tacos)
Ask me what I want for dinner and 9 times out of 10 I’ll say fish tacos. These blackened mahi mahi tacos are light, fresh, perfectly seasoned and ideal for an easy weeknight meal. Tender, flaky mahi mahi fish filets are coated in a simple homemade blackening seasoning, broiled until beautifully charred, then tucked into warm tortillas with purple cabbage, sweet pineapple corn salsa and a smoky chipotle lime sauce.
If taco night needs a refresh (or you just want something quick, flavorful, and family-friendly), this recipe deserves a spot in your weekly rotation.
- 1 Erica’s Thoughts
- 2 Ingredients Needed for Blackened Mahi Mahi Tacos:
- 3 How to Make Blackened Mahi Mahi Tacos:
- 4 Easy Variations for Fish Tacos:
- 5 FAQs About Making Blackened Fish Tacos:
- 6 Watch How to Make Blackened Mahi Mahi Tacos:
- 7 Blackened Mahi Mahi Tacos (Quick & Easy)
- 8 More Taco Night Recipes to Try:
Erica’s Thoughts
The first thing I love about these fish tacos is that they are super quick to make. I have another recipe that uses the full flour-egg-panko breading situation and don’t get me wrong, I LOVE those fish tacos. But those feel more like a weekend, have-company-over type of special dinner. The good news is these blackened mahi mahi tacos use a simple seasoning and are placed under the broiler for just a few minutes, so they come together very quickly and still give you that lightly charred, restaurant-style finish. No grill or full pan of oil required. If you’ve never tried the broiling method, once you do, you may never go back.
I also love that this recipe is a balanced meal in handheld form: you’ve got whole grain carbs from the corn tortillas, lean protein from the mahi mahi, and lots of veggies thanks to the cabbage and pineapple corn salsa. It’s the kind of meal that feels fresh and satisfying without feeling heavy.
As with most of my recipes, these are incredibly flexible. You can use bagged slaw mix to save time, swap in nectarine or strawberry salsa, or try another mild white fish if that’s what you have available. Once you get the method down, it’s easy to make these tacos your own. Keep reading for more variation ideas!
FEATURED COMMENT
“Seriously so good and filling without all the calories. My non fish eating husband even thoroughly enjoyed them!”
★★★★★
Ingredients Needed for Blackened Mahi Mahi Tacos:
Mahi Mahi: I buy the individually wrapped wild-caught mahi mahi fillets from Costco. You can also use another flaky white fish like halibut or cod.
Corn tortillas: I usually buy the street taco or fajita-sized tortilla and both corn or flour tortillas will work, depending on your preference.
Purple cabbage: thinly shredded cabbage makes a crunchy slaw and is the perfect counterpart to creamy sauce and seasoned fish. Feel free to use whatever type of cabbage you enjoy- Napa cabbage, green cabbage or purple cabbage.
Blackening spices: for this easy recipe we’re whipping together our own spice mix with a handful of spices that you likely already have in your cabinet. You could also use a premade blackened seasoning mix, cajun seasoning, or your own seasoning blends. Both of these can be found in the spice aisle of the grocery store.
Lime wedges: lime wedges provide a lovely finishing touch of brightness and acidity.
Cilantro: what are tacos without cilantro amirite or amirite!?
Creamy sauce: chipotle lime sauce is one of my favorite taco toppings- it is a simple combo of sour cream (or Greek yogurt), mayo, chipotle peppers in adobo sauce and lime. You could also make creamy jalapeño sauce or spicy cashew dressing. Both are uh.may.zing.
Pineapple corn salsa: this simple pico de gallo combines sweet corn, juicy pineapple, spicy jalapeño and pungent red onion to make an irresistible salsa to pile high on these fish tacos!
How to Make Blackened Mahi Mahi Tacos:
In a small bowl stir together the blackening spices.
Pat fish fillets dry with a paper towel. Drizzle with avocado oil (or olive oil) and then divide the seasoning mix evenly between all the pieces of fish, using your hands to coat each well. If you have time, you can let it marinate for 20-60 minutes.
Preheat the oven to broil and arrange the oven rack to two notches from the top. You want it to be in the upper third of the oven but not too close to the broiler or it will burn the spices.
Place fish fillets on a lined baking tray or broiler pan. Broil fish for 8 minutes.
Because mahi mahi is a delicate white fish, it will cook quickly and you do not want to overcook it or it will be dry. It should be just cooked through to an internal temperature of at least 145 degrees Fahrenheit, look golden brown in color, and flake easily with a fork. Cooking at a high heat for a short time is the best thing to do (hence broiling for 8 minutes!)
While the fish is cooking toss together the corn pineapple salsa and chipotle lime sauce. Warm the tortillas. I like to warm mine directly over the gas flame of my stovetop on medium heat but you can warm them in the oven or microwave.
Shred the cabbage (I like to use the slicing attachment of my food processor) and toss with a pinch of salt and squeeze of lime juice in a large bowl.
Assemble your tacos: spread a generous dollop of creamy sauce on the tortilla followed by cabbage slaw, flaked blackened mahi mahi, a big pile of pineapple salsa, fresh cilantro and a squeeze of lime.
Grab a marg it’s TIME TO EAT the best fish tacos!
Easy Variations for Fish Tacos:
- Try this strawberry jalapeño salsa or mango salsa instead of pineapple salsa
- Make jalapeño lime vinaigrette or avocado crema as your sauce
- Use shrimp or salmon instead of mahi mahi
- Serve the fish and salsa in a rice bowl instead of tortilla
- Use green cabbage or butter lettuce instead of purple cabbage for the slaw
FAQs About Making Blackened Fish Tacos:
Yes. Although I haven’t tested it myself I’m confident this recipe would be delicious with cod, halibut, salmon, shrimp or honestly, most types of mild fish and seafood.
Blackening refers to a technique in cooking where food is coated with a blend of spices and then cooked at high heat in a hot pan or on a grill. We’re using the broiler of an oven for this mahi mahi recipe to keep things super easy, mess-free and lower in fat!
You can find mahi mahi at the fish counter of most grocery stores and I like to get the individually wrapped wild-caught fillets in the freezer section of Costco.
This spice rub has a mild flavor but if you’re sensitive I would recommend omitting the cayenne pepper and halving the smoked paprika. Note: Chili powder can also be used as a substitute if you don’t have cayenne pepper.
Store the leftover mahi mahi in an airtight container, with the other components stored separately. When ready to serve assemble the tacos with each of the components!
Yes, heat several tablespoons of oil in a cast iron pan over medium-high heat. Sear each piece of fish in the hot skillet for 3-4 minutes per side until just cooked through.
Watch How to Make Blackened Mahi Mahi Tacos:
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Blackened Mahi Mahi Tacos (Quick & Easy)
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28-35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Broil
- Cuisine: Mexican
- Diet: Gluten Free
Description
These blackened mahi mahi tacos are sure to become your new favorite fish tacos! Perfectly seasoned tender fish, juicy pineapple corn salsa, creamy chipotle sauce and a big squeeze of lime… perfection!
Ingredients
Fish:
- 1/2 tablespoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon fresh cracked black pepper
- Pinch of cayenne
- 1lb mahi mahi, 4 fillets
- 2 tablespoons avocado oil
Pineapple Corn Salsa:
- 1 cup grilled or roasted corn (I like to use the frozen roasted corn from Trader Joe’s)
- 1 cup pineapple, finely diced
- 1/4 cup red onion, finely diced
- 1 jalapeno, finely minced
- 1/2 bunch cilantro, chopped
- 1 lime, juiced
- 1 teaspoon agave
- 1 teaspoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh cracked pepper
Chipotle Lime Sauce:
- 1/4 cup sour cream
- 1/4 cup mayo
- 1 chipotle pepper in adobo sauce, finely chopped + 1 tablespoon adobo sauce
- 1/2 lime, juiced (about 1–2 tablespoons juice)
Assembly:
- Warm corn tortillas (or your favorite tortillas)
- Purple cabbage, finely shredded
- Cilantro
- Lime wedges
Instructions
- Fish: In a small bowl stir together the blackening spices.
- Pat mahi mahi dry with a paper towel. Drizzle the fish with avocado oil and then divide the seasoning mix evenly between all the pieces of fish, using your hands to coat each well. If you have time, you can let it marinate for 20-60 minutes.
- Preheat the oven to broil and arrange oven rack to two notches from the top. You want it to be in the upper third of the oven but not too close to the broiler or it will burn the spices.
- Place fish fillets on a lined baking tray or broiler pan. Broil fish for 8 minutes. It should be just cooked through and flake easily with a fork. (Cooking time may vary slightly depending on your oven or for thicker fillets. If the fish is not cooked through, return to the oven for 1-2 minutes.)
- Pineapple Corn Salsa: While the fish is cooking, combine the corn, pineapple, jalapeño, cilantro and red onion and toss in a medium bowl. Add the lime juice, agave, olive oil, salt and pepper and toss to combine. Season with another small pinch of salt, if needed, per your taste.
- Chipotle Lime Sauce: Whisk or blend the sour cream, mayo, chipotle pepper, adobo sauce, and lime juice together. Adjust consistency with a splash of water, if needed. You can taste and adjust the spice level by adding more adobo sauce if desired. Optional, but you can also add a squeeze of honey or maple syrup to sweeten it up a bit.
- Warm the tortillas. Shred the cabbage and toss with a pinch of salt and squeeze of lime juice.
- Assemble your mahi-mahi tacos: spread a generous dollop of creamy sauce on the tortilla followed by crunchy cabbage, flaked fish, a big pile of pineapple salsa, fresh cilantro and a squeeze of lime. ENJOY!
Notes
Refer to above blog post for ingredient substitution suggestions, variation ideas and answers to frequently asked questions!
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Nutrition
- Serving Size: 2 tacos (2 tortillas + 1/4lb fish + 1/2 cup salsa + 2 tablespoons sauce)
- Calories: 369
- Sugar: 10.5 g
- Sodium: 536.2 mg
- Fat: 8.6 g
- Carbohydrates: 47.3 g
- Fiber: 7.3 g
- Protein: 28.9 g
- Cholesterol: 92.8 mg
More Taco Night Recipes to Try:
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This has become my husband’s favorite thing I make!
This is my husband’s favorite thing I make now. So good!
Yay Alyssa, thank you for trying the recipe! SO happy to hear you and your hubby love it!
XO
Erica
Made this for my family and they loved it! Pineapple salsa was sooo good!
Yaaaay! So happy to hear this Chris! Glad you loved it and thanks so much for your review 🙂
Hi, I’m making this tonight and can’t wait! It doesn’t call for cumin, which I use in my other fish taco spice mix, but in the video it looks like you added cumin. Is it a typo?
Yes I think it is, go ahead and add cumin!
This recipe was a big hit with my family. I doubled the recipe because I had 2lbs of Mahi. Had to add some extra time to cook some bigger pieces of fish. The chili lime sauce was delicious as well.
amazing!! Thanks for trying it and for your helpful review Julie! Really appreciate it 🙂
Seriously so good and filling without all the calories. My non fish eating husband even thoroughly enjoyed them!