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Blackened Mahi Mahi Tacos Recipe with Easy Mango Slaw for Perfect Flavor

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These blackened mahi mahi tacos feature a smoky, peppery crust paired with a bright, tangy mango slaw, creating a fresh and flavorful meal that’s quick and easy to prepare.

Ingredients

Scale
  • 1 pound mahi mahi fillets, cut into taco-sized pieces
  • 1 tablespoon paprika (smoked if possible)
  • 1 teaspoon cayenne pepper (adjust to heat preference)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil or avocado oil
  • 8–10 small corn or flour tortillas, warmed
  • 1 cup ripe mango, peeled and julienned or diced
  • 2 cups green cabbage, shredded
  • 1 red bell pepper, thinly sliced
  • ¼ cup red onion, thinly sliced
  • 2 tablespoons fresh cilantro leaves, chopped (optional)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon honey or agave syrup (optional)
  • Salt and pepper to taste
  • Optional toppings: crumbled queso fresco or cotija cheese, avocado slices, pickled jalapeños, extra lime wedges

Instructions

  1. In a small bowl, combine paprika, cayenne pepper, onion powder, garlic powder, dried oregano, salt, and black pepper to make the blackening spice mix.
  2. Pat mahi mahi pieces dry with paper towels. Rub each piece generously with the blackening spice mix on all sides. Set aside.
  3. In a large bowl, combine shredded green cabbage, julienned mango, sliced red bell pepper, sliced red onion, and chopped cilantro.
  4. In a small bowl, whisk together fresh lime juice, honey (if using), salt, and pepper. Pour over the slaw and toss to coat evenly. Let sit for 10 minutes.
  5. Heat a cast iron skillet or heavy-bottomed pan over medium-high heat and add olive or avocado oil. Heat until shimmering but not smoking.
  6. Add seasoned mahi mahi pieces to the hot skillet. Cook for 3-4 minutes per side until a deep, dark crust forms and fish flakes easily.
  7. While fish cooks, warm tortillas on a clean pan or over a gas flame until flexible and slightly charred.
  8. Assemble tacos by placing a piece of blackened mahi mahi on each tortilla, topping with mango slaw and optional toppings. Squeeze extra lime juice over the top.
  9. Serve immediately while warm.

Notes

Patting the fish dry before seasoning is key to getting a good crust. Adjust cayenne pepper to control heat level. Avoid overcrowding the pan; cook fish in batches if needed. For a gluten-free option, use corn tortillas. Leftover fish and slaw should be stored separately and consumed within 2 days. Reheat fish gently in a skillet to maintain moisture.

Nutrition

Keywords: blackened mahi mahi tacos, mango slaw, fish tacos, easy dinner, quick recipe, seafood tacos, summer meal, spicy fish tacos

Find it online: https://magnetmeal.com/blackened-mahi-mahi-tacos-recipe-with-easy-mango-slaw-for-perfect-flavor/