These Blackened Mahi-Mahi Fish Tacos come together in under 30 minutes, making them an ideal quick weeknight meal. Mahi-mahi fillets are dry-rubbed with blackened seasoning and seared in a very hot skillet to develop a charred, flavorful crust.
Serve the blackened fish in warm tortillas topped with a crisp red cabbage slaw and your choice of fresh toppings for a bright, balanced taco.
How to Cook Blackened Mahi-Mahi
You can use a homemade blackened seasoning or a store-bought blend. While other firm-fleshed fish work well, mahi-mahi offers a great texture and mild flavor that pairs nicely with bold spices.
Tips for perfectly blackened fillets:
- Pat the fish dry with paper towels before applying the seasoning to ensure it adheres.
- Generously coat each fillet with seasoning, then press and rub it in so the spices cling well.
- Heat about 1 tablespoon of oil over medium-high heat and make sure the pan is very hot before adding butter and the fish. A cast-iron skillet works especially well for a good sear.
- Flip the fillets only once, cooking about 3 minutes per side until they are nicely charred and cooked through.
Cabbage Slaw & Toppings
A simple red cabbage slaw brings crunch and brightness to the tacos. Combine a few fresh ingredients and toss with lime juice and salt.
- Red cabbage, shredded
- White onion, thinly sliced
- Fresh cilantro, chopped
- Lime juice and salt to taste
Popular toppings to customize your tacos:
- Fresh sliced jalapeños
- Mexican crema or sour cream
- Salsa verde or salsa roja
- Crumbled queso fresco
- Lime wedges and avocado slices
- Homemade guacamole or a creamy avocado sauce
You can use corn or flour tortillas. Serve the tacos alone or with a side of rice. The seasoned mahi-mahi is also delicious over rice bowls or wrapped into burritos.
This recipe yields enough fish for about 8–10 tacos depending on portion size; the example here made 8 tacos.
Enjoy!
If you try the recipe, please leave a review and star rating in the comments — I’d love to know how it turned out.
Blackened Mahi-Mahi Fish Tacos {Easy, 30-minute Meal}
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Equipment
- 12″ Cast Iron Skillet
Ingredients
For the Blackened Fish:
- 12 oz. mahi-mahi (or other firm-fleshed fish, about 3 fillets)
- 1 ½ tablespoon blackened seasoning, homemade or store-bought
- 1 tablespoon oil (canola or similar)
- 1 tablespoon unsalted butter
For the Slaw:
- 2 cups shredded red cabbage
- ½ cup thinly sliced white onion
- ¼ cup chopped fresh cilantro
- ¼ teaspoon salt
- Juice of ½ lime
Additional:
- 8–10 corn or flour tortillas, taco-sized
Optional Toppings:
- Queso fresco, crumbled
- Jalapeños, sliced
- Mexican crema or sour cream
- Avocado slices
- Creamy avocado sauce
Instructions
- In a large bowl, combine the shredded cabbage, sliced onion, cilantro, lime juice, and salt. Toss and set aside.
- Pat the fish fillets dry with paper towels.
- Divide the blackened seasoning in half. Pour half over the top of the fillets and rub it in, then flip and repeat on the other side so both sides are coated.
- Heat 1 tablespoon oil in a large skillet (preferably cast iron) over medium-high heat until very hot.
- Add the butter; once melted, immediately add the seasoned fillets and press gently with a spatula.
- Cook the fillets about 3 minutes per side, flipping only once, until blackened and cooked through.
- Let the fish rest a few minutes, then cut into desired pieces and place on warmed tortillas.
- Top with the red cabbage slaw and any optional toppings you like.
Video
Notes
Nutrition Facts
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Calories: 135kcal
Watch the video on how to make Blackened Mahi-Mahi Fish Tacos.
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