Blackened Mahi Mahi Tacos

Blackened Mahi Mahi Tacos
Blackened Mahi Mahi Tacos offer a burst of flavor with perfectly seasoned Mahi Mahi fillets nestled in warm tortillas. The fish, coated in zesty blackening seasoning, is seared to perfection, offering a smoky yet delicate taste. Topped with shredded cabbage, creamy avocado slices, juicy diced tomatoes, and fresh cilantro, each taco is a harmonious blend of textures and tastes.

Approx times: Prep: 15 min - Cook: 10 min
Ingredients
Serves 4
For the Mahi Mahi
  • 4 Mahi Mahi fillets, about 6 oz each
  • 2 tbsp blackening seasoning
  • 2 tbsp olive oil
For the tacos
  • 8 small flour or corn tortillas
  • 1 cup shredded cabbage or lettuce
  • 1 avocado, sliced
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped cilantro
  • Lime wedges, for serving
  • Sour cream or Greek yogurt (optional)
Directions
  • Pat the Mahi Mahi fillets dry with paper towels to remove excess moisture.
  • Sprinkle the blackening seasoning evenly over both sides of the fish fillets, ensuring they are well coated with the seasoning.
  • Heat olive oil in a skillet over medium-high heat until hot but not smoking.
  • Carefully place the fillets in the skillet. Cook for 3-4 minutes on each side, or until the fish is opaque and easily flakes with a fork.
  • Once cooked, transfer the fillets to a plate and set aside.
  • Heat the tortillas in a dry skillet over medium heat for about 20-30 seconds on each side until they are warm and pliable. Alternatively, wrap the tortillas in foil and warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes.
  • Place a portion of shredded cabbage or lettuce on each tortilla.
  • Top with a Mahi Mahi fillet, breaking it into smaller pieces if necessary to fit the tortillas.
  • Add avocado, tomatoes, and chopped cilantro on top of the fish.
  • Squeeze fresh lime juice over the tacos for an extra burst of flavor.
  • Optionally, add a dollop of sour cream or Greek yogurt on top for added creaminess.
  • Serve the tacos immediately, accompanied by lime wedges for squeezing over the tacos.