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Blackened Mahi Mahi Tacos Recipe with Easy Fresh Mango Slaw

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A quick and flavorful recipe featuring smoky blackened mahi mahi fillets paired with a fresh, tangy mango slaw, perfect for a casual taco night or a last-minute dinner.

Ingredients

Scale
  • 1 pound mahi mahi fillets, skin removed and cut into taco-sized pieces
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to spice preference)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil (for searing)
  • 1 large ripe mango, peeled and julienned or thinly sliced
  • 2 cups green cabbage, thinly shredded
  • 1/2 red bell pepper, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1 teaspoon honey
  • Pinch of salt
  • 1 small fresh jalapeño, finely diced (optional)
  • 8 small corn or flour tortillas (6-inch size)
  • Avocado slices (optional, for creaminess)
  • Fresh lime wedges (for serving)

Instructions

  1. In a small bowl, combine smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper. Stir well to evenly distribute the spices.
  2. Pat mahi mahi fillets dry with paper towels. Cut into 3-4 inch pieces suitable for tacos. Coat each piece generously with the blackening spice mix, pressing lightly to adhere. Set aside.
  3. In a medium bowl, combine shredded green cabbage, julienned mango, sliced red bell pepper, chopped cilantro, and diced jalapeño if using.
  4. In a small bowl, whisk fresh lime juice with honey and a pinch of salt until honey dissolves. Pour dressing over the slaw and toss gently to combine. Let sit for at least 10 minutes to meld flavors.
  5. Heat a cast iron or non-stick skillet over medium-high heat. Add olive oil and heat until shimmering but not smoking, about 2 minutes.
  6. Place seasoned mahi mahi pieces in the hot skillet without crowding. Cook undisturbed for 3-4 minutes until a dark crust forms. Flip gently and cook another 3-4 minutes until fish flakes easily and reaches 145°F (63°C) internal temperature.
  7. While fish cooks, warm tortillas on a dry skillet or over a gas flame until pliable and slightly charred.
  8. Assemble tacos by placing a piece of blackened mahi mahi on each tortilla. Top with fresh mango slaw and optional avocado slices. Serve immediately with lime wedges.

Notes

Use a hot skillet to get a good blackened crust; avoid overcrowding the pan. Let the mango slaw rest for at least 10 minutes to meld flavors. Adjust cayenne and jalapeño for desired spice level. For gluten-free, use certified corn tortillas. Leftover fish should be reheated gently in a skillet, not microwaved.

Nutrition

Keywords: blackened mahi mahi, mahi mahi tacos, mango slaw, seafood tacos, quick dinner, easy tacos, fresh mango slaw, spicy fish tacos

Find it online: https://bitefuljoy.com/blackened-mahi-mahi-tacos-recipe-with-easy-fresh-mango-slaw/