Your favorite tortilla loaded up with cilantro rice, fresh mango salsa and flaky, spiced mahi for a fresh, flavorful dish. These Blackened Mahi Tacos taste just like the ones you’re getting from the poolside restaurant on a tropical vacation.
Table of Contents
About these Tacos
There’s a reason tacos are loved by so many. You can load them up and garnish anyway you want for a handheld, delicious masterpiece.
I love the creative freedom that tacos give to add what you enjoy, but it’s nice to have some direction on flavors that will pair well together. This Mahi Mahi Taco recipe is the perfect combination of fresh and flavorful ingredients.
They’re hearty with a scoop of Chipotle Cilantro Lime Rice, bright with a scoop of Mango Salsa, and the perfectly seasoned fish ties the tacos all together perfect for a weeknight dinner, Taco Tuesday, or a fun summertime lunch.
- Mahi Mahi - A tasty white fish, similar to halibut with it’s flakiness, but on the meatier side like a tuna steak or swordfish. If you’re buying frozen, you’ll want to thaw completely before using in this recipe (do so quickly by submerging in a bowl of cold water.
- Seasoning - I used Old Bay Blackening Seasoning, which is essentially a mix of paprika, onion and garlic powder, thyme, oregano, cayenne, salt and pepper.
- Cultured Oil - Cultured Oil is cooking oil made through a fermentation process (just like sourdough or your favorite wine!). The fermentation of oil creates elevated amounts of healthy fats, a reduced environmental footprint and a high smoke point (great for roasting!). Use code APAIGEOFPOSITIVITY for a discount code on Zero Acres!
- Tortillas - I recommend using the 5 inch, street taco size tortillas for the optimal filling to tortilla ratio.
- Chipotle Cilantro Lime Rice - Adding rice to tacos bulks them up nicely. The rice recipe linked has an amazing fresh flavor.
- Easy Mango Salsa - A combination of mangoes, crunchy bell peppers and red onion, hearty cherry tomatoes, and tangy lime. It pairs perfectly with the mahi mahi.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
Tacos are extremely easy to customize to your liking. Add your favorite toppings and leave out whatever you’re not a fan of. Here’s some variations to try:
- For the fish, instead of mahi mahi, try shrimp, cod, or sea bass. You could make them meat tacos, too, with ground chicken, turkey, or beef. Or make them vegetarian with black beans seasoned with the same blackening spices.
- For the rice, if you don’t want to make the Cilantro Lime Rice from scratch, you can use pre-cooked rice and just add a squeeze of lemon juice and tablespoon or so of coconut oil. Quinoa or cauliflower rice seasoned in a similar fashion are good options too.
- For the toppings, if you don’t want to prep the mango salsa, other toppings I suggest include shredded cabbage, corn dip, a bean salad mixture, or some sautéed bell peppers which would give these more or a fajita vibe.
- For the tortilla, you can use flour or corn tortillas, use lettuce boats instead, jicama wraps from Trader Joe’s, or skip it altogether and serve the fillings over lettuce or a bed of rice for a tasty Mahi Taco Salad Bowl.
How to Make This Recipe
Tacos are all about timing. If you are making these Blackened Mahi Mahi Tacos with the Chipotle Cilantro Lime Rice and mango salsa, prepare both of those first. Fresh mahi takes less than 5 minutes to cook and will be ready to use in the tacos immediately.
1. Heat a cast iron skillet to medium heat and add Cultured Oil. While it heats up, use a silicone brush to brush each filet with a bit of Cultured Oil also.
2. Pour the blackened seasoning onto a plate. Place the oiled mahi in the seasoning, making sure it’s well coated before flipping over to the other side.
3. Add the mahi mahi filets to the hot skillet. Cover the skillet to trap in the heat. Cook mahi for 2-3 minutes, then flip the filets to cook for 2-3 more minutes. Note: IT’S SO EASY TO OVERCOOK MAHI MAHI. Internal temperature should be 145°F - cooking with a lid allows the fish to cook quicker and more evenly.
4. Once the mahi mahi is cooked, remove from the skillet and let it cool for a moment. Then us a fork to flake it apart.
5. Create your taco assembly line. Start with all of the tortillas lined up and add the rice as the base.
6. Add slices of avocado, and then add in the blackened mahi mahi. Top with fresh mango salsa (don’t be shy with this, it’s so flavorful and fresh, it highlights the seasoned fish!). Garnish each taco with a squeeze of lime juice and enjoy!
Tacos are best enjoyed fresh. You can, however, store each of the components in individual containers (rice, salsa, and mahi) for easy assembly when you’re ready to enjoy.
Corn are more traditional for fish tacos, however flour tortillas are also fine (what I used). I do suggest using the smaller, five inch sized tortillas for a better filling to tortilla ratio.
I used some of this Easy Mango Salsa, but some other toppings ideas that’ll go well with the mahi mahi include avocado slices, shredded cabbage, a dollop of sour cream or greek yogurt, sliced or pickled red onion, these Copycat Chipotle Fajita Veggies chopped cilantro, a squeeze of lime juice, and/or cotija cheese crumbles.
More Recipes You'll Love
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Blackened Mahi Tacos
- meat thremometer
- Rubber Spatula
- Measuring Spoons
- silicon brush
For the fish
- 2 mahi mahi filets, fresh
- 2 tbsp blackening seasoning, Old Bay
- 1 tbsp cultured oil
- Tacos are all about timing. If you are making these Blackened Mahi Mahi Tacos with the Chipotle Cilantro Lime Rice and mango salsa, prepare both of those first. Fresh mahi takes less than 5 minutes to cook and will be ready to use in the tacos.
For the fish:
- Heat a cast iron skillet to medium heat and add Cultured Oil. While it heats up, use a silicone brush to brush each filet with a bit of Cultured Oil also.
- Pour the blackened seasoning onto a plate. Place the oiled mahi in the seasoning, making sure it’s well coated before flipping over to the other side.
- Add the mahi mahi filets to the hot skillet.
- Cover the skillet to trap in the heat. Cook mahi for 2-3 minutes, then flip the filets to cook for 2-3 more minutes.
- Once the mahi mahi is cooked, remove from the skillet and let it cool for a moment. Use a fork to flake it apart.
- Create your taco assembly line: Start with all of the tortillas lined up. Add rice, slices of avocado, and then add in the blackened mahi mahi to each taco.
- Top with fresh mango salsa (don’t be shy with this, it’s so flavorful and fresh, it highlights the seasoned fish!)
- Garnish each taco with a squeeze of lime juice and enjoy!
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