Blackened Mahi Mahi Tacos
These Blackened Mahi Mahi Tacos are a fixture in my kitchen, especially when I need a quick, satisfying dinner that feels special. The bold, smoky flavor of the blackened seasoning against the fresh, flaky fish is a combination I turn to all summer long. It’s the kind of meal that comes together in about 30 minutes but tastes like you put in far more effort. Julia’s note: Don’t be shy with the seasoning; a generous, even coat is what creates that signature dark crust.
What makes this recipe a weeknight winner is its simplicity and reliability. You’re just a few ingredients away from a vibrant meal that’s packed with flavor and texture. With a well-heated skillet, you can achieve a restaurant-quality sear right at home. It’s a versatile dish perfect for a casual dinner or for easy entertaining.
Master the Blackening Technique
Achieving the perfect blackened crust is all about temperature control. Use a heavy skillet, like cast iron, and let it get properly hot before adding the oil. When the oil shimmers, it’s ready. This high heat instantly sears the spices onto the fish, creating a dark, flavorful crust without overcooking the inside. The goal is a savory, crisp exterior that locks in moisture, keeping the mahi mahi tender and flaky. Thinner fillets will cook in just a few minutes, so watch them closely.
Lime Crema: A Cool Complement
A cool, creamy sauce is the perfect counterpoint to the warm spice of the blackened fish. While the recipe notes a simple lime crema, you can easily make your own to balance the flavors. Just whisk together sour cream or Greek yogurt with fresh lime juice, a little lime zest, and a pinch of salt. For a bit more complexity, you can add a minced garlic clove or some finely chopped cilantro. This cooling element cuts through the richness and spice, tying the whole taco together.
Choosing the Perfect Tortillas
The right tortilla is key to a great taco. For this recipe, soft flour tortillas are a fantastic choice because their mild flavor lets the blackened fish shine. Warming them is an essential step—it makes them more pliable and flavorful. You can do this in a dry skillet for 30 seconds per side or wrap them in a damp paper towel and microwave them briefly. If you prefer a more traditional texture or need a gluten-free option, corn tortillas are an excellent substitute. Just be sure to warm them properly to prevent cracking.
Recipe Overview
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Servings: 4 servings
- Difficulty: Easy
Ingredients
- 680g (4 fillets, about 6 oz each) Mahi Mahi
- 18g (2 Tbsp) blackened seasoning, adjust to taste
- 28g (2 Tbsp) olive oil
- 8 small flour tortillas, warmed
- 150g (2 cups) shredded cabbage
- 10g (1/4 cup) cilantro, chopped
- 120g (1/2 cup) lime crema
- Lime wedges, for serving
Step-By-Step Instructions
- Prepare the Fish
Rinse the Mahi Mahi fillets under cold water and pat them completely dry with paper towels. A dry surface is essential for a good sear. Sprinkle the blackened seasoning evenly over all sides of the fillets, pressing gently with your fingers to help it adhere.
- Heat the Skillet
Place a large skillet over medium-high heat for about 2 minutes. Add the olive oil. You know the oil is hot enough when it begins to shimmer slightly. Proper heat prevents the fish from sticking and creates that signature crust.
- Sear the Fish
Carefully lay the seasoned fillets in the hot skillet, leaving space between them. Sear for 3-4 minutes per side. The fish is cooked through when it is opaque and flakes easily with a fork. The exact time will depend on the thickness of your fillets.
- Warm the Tortillas
While the fish is cooking, warm the tortillas. You can do this one by one in a dry skillet over medium heat for about 30 seconds per side, or wrap the stack in a damp paper towel and microwave for 30-45 seconds until soft and warm.
- Assemble the Tacos
Break the cooked mahi mahi into large flakes. Fill each warm tortilla with a bed of shredded cabbage. Top with the blackened fish, a sprinkle of fresh cilantro, and a generous drizzle of lime crema. Serve immediately with extra lime wedges on the side.
If you enjoy this dish, try our Fruit Dessert Taco for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Gluten-Free: Use corn tortillas instead of flour for a naturally gluten-free taco.
- Add Creaminess: Top the tacos with fresh avocado slices or a simple guacamole for a rich, creamy texture.
- Different Fish: If mahi mahi isn’t available, any firm white fish like cod, halibut, or snapper works beautifully.
- Smoky Flavor: For a smoky element, cook the fish on a well-oiled grill over medium-high heat instead of in a skillet.
- Spicy Kick: Add thinly sliced jalapeños or a dash of your favorite hot sauce to the tacos for extra heat.
Make-Ahead, Storage & Reheat
Store leftover cooked fish in an airtight container in the refrigerator for up to 2 days. For best results, reheat the mahi mahi gently in a skillet over medium-low heat with a splash of water or oil until just warmed through. Assemble tacos right before serving.
Nutrition
- Serving Size: 2 tacos
- Per Serving: 250 calories, 25g protein, 10g fat, 22g carbohydrates
- Per 100g: 180 calories, 18g protein, 7g fat, 16g carbohydrates
- Estimates only.
FAQ
How can I make sure the blackening rub actually sticks to the fish?
Pat the fish completely dry with a paper towel first, as this helps the seasoning form a proper crust. A very light coating of oil on the fish gives the rub more to grip.
What's the best way to get a dark crust without overcooking the fish?
Use a hot, heavy skillet like cast iron because it holds and distributes heat evenly. This sears the outside quickly, creating the crust before the inside becomes dry.
Why did my seasoning burn in the pan instead of creating a nice crust?
Your pan was likely too hot or your seasoning blend contains too much sugar. Blackening requires high but controlled heat, just below the point where the oil starts smoking.
Should I put the cooking oil on the fish itself or just in the hot pan?
For the best result, I recommend both. A thin layer of oil on the fish helps the rub adhere, while a little in the pan ensures an even sear and prevents sticking.
My mahi mahi fillet fell apart in the pan. What did I do wrong?
This usually means it wasn't quite ready to be flipped. Let it cook a minute longer to form a solid crust, which allows it to release cleanly from the hot pan.
Can I apply the blackening seasoning to the mahi mahi fillets in advance?
Yes, you can season the fish up to a few hours ahead and refrigerate it. This acts as a dry brine, helping it stay moist, but avoid letting it sit overnight.
How do I reheat leftover blackened fish without it becoming tough and dry?
Use a skillet over low heat with a tiny splash of water. Cover the pan to create a little steam, which gently warms the fish through without cooking it much further.
Is the blackening rub enough flavor or do these tacos need a sauce?
The rub is very flavorful, so start there. A simple creamy element like avocado or a lime crema provides a nice balance to the spice without hiding the taste of the fish.
Equipment
- 1 Large 12-inch cast iron skillet
- 1 Small bowl
- Tongs
- Cutting board
- Chef’s knife
- Paper towels
- Microwave or dry skillet for warming tortillas
Ingredients
- 680 g Mahi Mahi fillets (4 fillets, about 6 oz each)
- 18 g Blackened seasoning adjust to taste
- 28 g Olive oil
- 8 small Flour tortillas warmed
- 150 g Shredded cabbage
- 10 g Cilantro chopped
- 120 g Lime crema
- Lime wedges for serving
Instructions
- Rinse the Mahi Mahi fillets under cold water and pat them completely dry with paper towels.
- Sprinkle the blackened seasoning evenly over all sides of the fillets, pressing gently to adhere.
- Place a large skillet over medium-high heat for about 2 minutes, then add the olive oil.
- Heat the oil until it shimmers and is hot enough to sear the fish.
- Lay the seasoned fillets carefully in the skillet, leaving space between them.
- Sear the fish for 3-4 minutes per side until opaque and flaky.
- While the fish cooks, warm the tortillas in a dry skillet 30 seconds per side or microwave wrapped in a damp paper towel for 30-45 seconds.
- Break the cooked fish into large flakes.
- Fill each warm tortilla with shredded cabbage, top with blackened fish, cilantro, and a drizzle of lime crema.
- Serve immediately with extra lime wedges on the side.
