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Crispy Blackened Mahi Mahi Tacos Easy Homemade Recipe with Fresh Toppings

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These crispy blackened mahi mahi tacos feature a smoky, savory crust paired with fresh, vibrant toppings and a zesty lime crema, perfect for quick and flavorful weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 lb mahi mahi fillets, skin removed and cut into taco-sized pieces
  • 2 tablespoons olive oil or avocado oil
  • 2 tablespoons blackened seasoning mix (homemade or store-bought)
  • Salt and black pepper to taste
  • 1 cup green cabbage, finely shredded
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • 1/2 cup cherry tomatoes, halved
  • Jalapeño, thinly sliced (optional)
  • 1/2 cup Greek yogurt or sour cream (or dairy-free coconut yogurt)
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • 8–10 small corn or flour tortillas, warmed
  • Lime wedges for serving

Instructions

  1. If making your own blackened seasoning, combine 1 tablespoon paprika, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl.
  2. Pat dry the mahi mahi fillets with paper towels. Rub each piece evenly with olive oil, then generously coat with the blackened seasoning mix. Let rest for 5 minutes.
  3. In a small bowl, whisk together Greek yogurt, lime juice, garlic powder, and salt. Adjust seasoning to taste and chill until ready to serve.
  4. Toss shredded cabbage, sliced red onions, chopped cilantro, cherry tomatoes, and jalapeño slices in a bowl and set aside.
  5. Heat a cast iron skillet over medium-high heat until very hot, about 5 minutes.
  6. Add 1 tablespoon oil to the skillet, then place seasoned mahi mahi pieces in the pan. Cook for 3-4 minutes per side until blackened and crispy on the outside and flaky inside. Avoid moving the fish too much.
  7. Warm tortillas in a separate pan or microwave, wrapped in a clean towel to keep soft.
  8. Assemble tacos by placing a piece of mahi mahi on each tortilla, topping with fresh toppings, and drizzling with lime crema. Serve immediately with lime wedges.

Notes

If blackened fish smokes too much, lower heat slightly to prevent burning. Do not overcrowd the pan; cook in batches if needed. For gluten-free, use corn tortillas and check seasoning ingredients. For dairy-free, substitute lime crema with mashed avocado and lime juice or coconut yogurt. Keep tortillas warm and flexible to avoid tearing.

Nutrition

Keywords: mahi mahi tacos, blackened fish tacos, seafood tacos, easy taco recipe, homemade tacos, lime crema, fresh toppings, quick dinner, gluten-free tacos option

Find it online: https://cooksybite.com/crispy-blackened-mahi-mahi-tacos-easy-homemade-recipe-with-fresh-toppings/