Packed with fresh ingredients and flavor, these blackened mahi mahi tacos are delicious and easy to make, thanks to store-bought blackening seasoning and a simple 3-ingredient sauce.
I first fell in love with fish tacos while living in Los Angeles. They are the definition of “eating the rainbow,” and packed with fresh ingredients.
I’ve made a few different versions of fish tacos over the years, and this recipe came out the clear winner.
It’s quick enough to make on a weeknight. And you can make these tacos even faster by enlisting some help — one person makes the sauce, one heats the tortillas, and another can sear the mahi mahi.
Best fish for fish tacos:
Usually just about any white fish can be used in fish tacos, but I personally think that mahi mahi is the best fish for fish tacos. It has a mild flavor that doesn’t overpower the other ingredients. In addition, it’s tender and flaky, yet firm enough to hold up well on the stovetop or the grill without falling apart.
You can grill the mahi mahi if you prefer, but for this fish taco recipe, I pan sear the fish on the stovetop.
Fixins for fish tacos:
- Diced tomato
- Sliced avocado
- Red cabbage
Fish taco sauce ingredients:
- Fresh lime juice
- hot sauce
So simple, right? Just a handful of ingredients provides the perfect hit of creaminess, heat, and tang to balance out the salty flavor of the blackening seasoning.
Aside from the mahi mahi itself, my favorite part of a fish taco is the red cabbage. It’s just so satisfying to bite into that crunchy cabbage, and it’s beautiful to look at, too.
Mahi Mahi Tacos
Easy, delicious, and full of flavor, these blackened mahi mahi tacos can be made in under 30 minutes on the stove.
- 1 lb mahi mahi filets
- 2 tbsp blackening seasoning
- 2 tbsp extra virgin olive oil
- 1/2 cup mayonnaise
- 1 3/4 tbsp freshly squeezed lime juice
- 1 tsp hot sauce
- 2 cups thinly sliced red cabbage
- 8 flour tortillas
- cilantro optional
- diced tomato optional
- avocado optional
Place mahi mahi filets on a plate and drizzle with olive oil. Sprinkle with blackening seasoning. Flip filets over and do the same to the other side.
In a large saute pan, drizzle a bit of olive oil and heat over medium heat. Add filets and cook for approximately 3-4 minutes per side, or until opaque and easy to flake with a fork. *Note that some filets may cook faster than others depending on thickness and size.
Remove cooked filets to a plate and set aside.
In a small bowl, whisk together mayonnaise, lime juice and hot sauce.
Pour about half of the mayo mixture into a larger bowl and add sliced cabbage. Toss to coat.
Heat flour tortillas as desired (see notes).
To assemble tacos, spread a little sauce on each tortilla. Top with slices of mahi mahi, cabbage slaw, and tomato, cilantro, and avocado (as desired). For added flavor, top with additional hot sauce or a squeeze of fresh lime juice.
Before assembling the tacos, I like to warm tortillas individually in a saute pan with a little bit of oil. You can also heat them in the microwave or just eat fresh tortillas out of the bag if you prefer.
Give this recipe a try, and let me know what you think in the comments.