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
Units
Scale
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
As a quick and delicious sub for the cabbage and chipotle lime sauce, I sometimes use the Mexican street corn salad kit from Taylor Farms! The dressing in this particular salad kit is perfect on these tacos.
Feel free to use fresh peach, nectarine, or mango in place of the pineapple in the salsa, and add avocado if you want!
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