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Blackened Mahi Mahi Tacos Recipe with Easy Fresh Mango Salsa

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These blackened mahi mahi tacos feature a crispy, smoky crust paired with a bright, sweet fresh mango salsa, making for a quick, flavorful, and satisfying meal perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 4 mahi mahi fillets (about 6 oz / 170 g each), skin removed if desired
  • 2 tbsp paprika (smoked paprika preferred)
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper (adjust to heat preference)
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 tbsp olive oil (for cooking)
  • 1 ripe mango, peeled and diced
  • 1/2 red bell pepper, finely chopped
  • 1/4 cup red onion, finely minced
  • 1 jalapeño, seeded and minced (optional)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime (about 2 tbsp)
  • Salt to taste
  • 8 small corn or flour tortillas (warmed before serving)
  • 1 cup shredded cabbage or slaw mix
  • Optional: sour cream or crema for drizzling

Instructions

  1. Prepare the blackened seasoning by combining paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt in a small bowl. Mix well.
  2. Pat the mahi mahi fillets dry with paper towels. Sprinkle the blackened seasoning evenly over both sides of each fillet, pressing gently. Let rest for 10 minutes at room temperature.
  3. Make the mango salsa by combining diced mango, red bell pepper, red onion, jalapeño (if using), cilantro, and lime juice in a bowl. Stir gently and season with salt to taste. Set aside for about 10 minutes.
  4. Heat a cast iron or non-stick skillet over medium-high heat and add olive oil. Heat until shimmering but not smoking, about 2 minutes.
  5. Place the fillets in the skillet and cook undisturbed for 3-4 minutes until the bottom is dark and crispy but not burnt. Flip and cook another 3-4 minutes until fish flakes easily and reaches 145°F (63°C).
  6. Warm the tortillas in a dry skillet or microwave wrapped in a damp towel for about 30 seconds.
  7. Assemble the tacos by placing a fillet on each tortilla, topping with shredded cabbage or slaw, spooning fresh mango salsa over the top, and drizzling with sour cream or crema if desired.
  8. Serve immediately to enjoy the contrast of crispy fish and juicy salsa.

Notes

Patting the fish dry is essential for a crispy crust. Let the seasoned fish rest for 10 minutes to absorb flavors. Use medium-high heat to avoid burning spices. If skillet smokes too much, lower heat. Use a thin spatula to flip fish gently. Mango salsa can be made ahead and refrigerated. For gluten-free, use corn tortillas and verify seasoning ingredients. Pineapple or peach can substitute mango in salsa seasonally. Baking option: bake fish at 400°F (200°C) for 12-15 minutes instead of skillet cooking.

Nutrition

Keywords: blackened mahi mahi tacos, mango salsa, fish tacos, quick dinner, easy recipe, tropical flavors, seafood tacos, healthy tacos

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