Blackened mahi mahi tacos are easy to prepare for a weeknight meal and packed with flavor. Seasoned, pan-seared mahi mahi is topped with a creamy jalapeno slaw in warm tortillas. Add your favorite taco toppings and enjoy!
Mahi mahi tacos are a great way to mix things up on Taco Tuesday. Lean white fish is seasoned and pan-seared until tender and flaky, then topped with a homemade jalapeno lime slaw and cilantro on warm tortillas. Easy and filled with flavor - perfect for a weeknight meal at home.
To prepare blackened mahi mahi, fish fillets are brushed in melted butter and seasoned with blackened, or blackening, seasoning. Then, the fillets are seared quickly on the stovetop to create a crisp crust.
The refreshing jalapeno slaw, which I also use on my shrimp tacos recipe (it's that good!) is made with a few simple pantry ingredients like lime, sour cream, red onion, coleslaw mix, and jalapeno.
Serve blackened mahi mahi tacos for a quick weeknight meal. It's perfect any time of year, especially those hot summer months or celebrating Cinco de Mayo!
Ingredients and substitutions
Blackened mahi mahi:
- Mahi mahi fillets - For this recipe, you'll need about four 6-ounce mahi mahi fillets. Mahi mahi can be substituted with other types of firm white fish, like snapper, tilapia, or cod. Fish fillets can be frozen or fresh. If frozen, thaw completely before beginning recipe.
- Blackened seasoning - Feel free to use your own seasoning blend or buy blackened seasoning at the store. I've also included measurements to make your own in the recipe card. Blackened seasoning can also be substituted with cajun seasoning for a slightly spicier flavor.
- Unsalted butter - Melted butter is brushed onto the fish fillets before coating in blackening seasoning. This is an essential step in the blackening process because it helps the spices adhere to the fish. The milkfat solids in the butter also brown when seared to create that blackened crust.
- Vegetable oil - I recommend using a vegetable oil with a high smoke point, like avocado oil, canola oil, or peanut oil. Feel free to use your favorite.
Jalapeno lime slaw:
- Cabbage - Feel free to use two cups of fresh shredded cabbage or coleslaw mix, whichever you have on hand.
- Red onion - Adds color and flavor to your slaw.
- Jalapeno - Adds a little kick of flavor to your slaw. Remove the seeds and membrane if you'd like a milder slaw, and leave them in for a little extra heat.
- Lime - We'll be utilizing the zest and juice of one lime for this recipe. This could be substituted with half a lemon if desired for a slightly different flavor.
- Sour cream - This can be substituted with plain Greek yogurt for a little protein boost.
- Olive oil - Can be substituted with any neutral oil you have on hand.
- Salt - Enhances the flavor of the slaw.
Extras:
- Tortillas - Use your favorite tortillas for this recipe. We opted for flour tortillas today, but if you love corn tortillas they'd also make a great choice.
- Fresh cilantro - If you don't like cilantro, feel free to omit this ingredient entirely and add your own favorite taco toppings (more on that below).
Blackened seasoning
Blackened seasoning, or blackening seasoning, is a blend of herbs and spices similar to a creole seasoning or cajun seasoning. For this recipe, I've used a blend of paprika, cayenne pepper, onion powder, salt, garlic powder, pepper, oregano, and thyme.
Blackened seasoning can be found in the spices aisle of your local grocery store or online: Amazon - Zatarain's Blackened Fish Seasoning. I've also included measurements to make your own in the recipe card below.
While the spices used are very similar, cajun seasoning tends to be a little bit spicier than blackened seasoning. However, they can be interchangeable in recipes if you don't mind the slight change in spice level and flavor.
What is blackening?
Blackening is the process of cooking a meat that has been brushed in melted butter, seasoned, and pan-seared quickly in a skillet. While this process doesn't actually burn the spices, they (along with the milkfat solids in the butter) do turn a dark brown and create a crisp crust on the outside of the cooked meat.
Taco toppings
Feel free to add your favorite taco toppings along with, or instead of, the listed jalapeno lime slaw and cilantro. Here are a few great options:
- Shredded lettuce
- Salsa
- Pineapple pico de gallo
- Sour cream
- Mexican crema
- Sliced red onion
- Guacamole
Recommended
📖 Recipe
Blackened Mahi Mahi Tacos
Ingredients
Jalapeño lime slaw
- 1 lime, zested and juiced
- ½ cup sour cream, or plain Greek yogurt
- 1 tablespoon olive oil
- ½ teaspoon salt
- 2 cups shredded cabbage, or coleslaw mix
- ½ small red onion, thinly sliced
- 1 jalapeño, diced
Mahi mahi tacos
- 4 six-ounce mahi mahi fillets, if frozen, thaw first
- 1 tablespoon blackened seasoning
- 2 tablespoons unsalted butter, melted
- 1 tablespoon avocado oil, or other cooking oil
- 10-12 small flour tortillas
- 2 tablespoons fresh chopped cilantro
Instructions
Jalapeño lime slaw
- In a bowl, add the zest and juice of one lime, sour cream, olive oil, and salt, whisking to combine. Add cabbage, onion, and jalapeño and stir until coated. Refrigerate until ready to serve.
Mahi mahi tacos
- Pat mahi mahi fillets dry on both sides. Brush with melted butter, then season well on all sides with blackened seasoning.
- In a cast iron (or stainless steel) pan over medium to medium-high heat, add oil. When hot and shimmering, add seasoned fillets and cook for about 3-4 minutes per side, or until golden brown and fish is cooked through to your liking. Fish should flake easily with a fork in the center.
- Meanwhile, warm your tortillas in one of two ways: Microwave: stack tortillas on a plate and cover with a damp paper towel. Microwave in 30 second bursts until warmed through. Stove top: in a dry skillet over medium heat, add tortillas one at a time and cook for 15-30 seconds per side.
- Assemble your tacos - flake fish apart and divide between tortillas, then top with a scoop of slaw and fresh cilantro (or your favorite taco toppings). Serve warm.
Equipment Recommendations
Notes
- Mahi mahi can be substituted with any firm, lean white fish like cod, snapper, or tilapia.
- Slaw can be made up to a day ahead. Store in the refrigerator in a sealed container and give it a toss once more before serving.
- If you don't like cilantro, it can be omitted entirely.
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