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Blackened Mahi Mahi Tacos Recipe with Easy Mango Salsa for Summer

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These blackened mahi mahi tacos feature a smoky spice-crusted fish paired with a bright, tangy mango salsa, perfect for quick and flavorful summer meals.

Ingredients

Scale
  • 1 pound (450 g) mahi mahi fillets, skinless and boneless
  • 1 tablespoon paprika (smoked paprika preferred)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper (adjust to heat preference)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 ripe mango, peeled and diced
  • ½ small red onion, finely chopped
  • 1 small jalapeño, seeded and minced (optional)
  • 2 tablespoons fresh cilantro, chopped
  • Juice of 1 lime
  • Salt to taste
  • 8 small corn or flour tortillas
  • Optional toppings: shredded cabbage or lettuce, avocado slices, crema or sour cream

Instructions

  1. In a small bowl, mix paprika, garlic powder, onion powder, oregano, cumin, cayenne, salt, and black pepper to prepare the blackening spice blend.
  2. In a medium bowl, combine diced mango, red onion, jalapeño (if using), and cilantro. Squeeze lime juice over the mixture, add a pinch of salt, stir gently, and let sit for about 10 minutes.
  3. Pat the mahi mahi fillets dry with paper towels to remove excess moisture.
  4. Coat both sides of the mahi mahi fillets generously with the blackening spice blend, pressing lightly to adhere.
  5. Heat a cast iron skillet or heavy-bottomed frying pan over medium-high heat. Add 1 tablespoon of oil with a high smoke point (e.g., avocado or grapeseed oil). Heat until hot but not smoking.
  6. Place the fillets in the hot skillet and cook undisturbed for 3-4 minutes until a dark crust forms and edges look opaque. Flip gently and cook for another 3-4 minutes until fish flakes easily with a fork.
  7. While the fish cooks, warm the tortillas in a dry skillet or over a gas flame for a few seconds on each side until pliable and slightly charred.
  8. Flake the blackened mahi mahi into bite-sized pieces. Place a generous spoonful of fish on each tortilla, top with mango salsa, and add optional toppings like shredded cabbage or avocado slices.
  9. Serve immediately while warm for best texture and flavor.

Notes

If the spice starts to burn, reduce heat to medium to avoid bitterness. Do not overcrowd the pan; cook in batches if needed. Mango salsa can be made a few hours ahead and refrigerated; add lime juice just before serving to keep it fresh. For dairy-free creamy topping, coconut yogurt works well. For gluten-free, use corn tortillas and ensure spice blend has no gluten additives.

Nutrition

Keywords: blackened mahi mahi tacos, mango salsa, summer tacos, fish tacos, easy dinner, quick recipe, seafood tacos

Find it online: https://blipflavor.com/blackened-mahi-mahi-tacos-recipe-with-easy-mango-salsa-for-summer/