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Crispy Blackened Mahi Mahi Tacos with Easy Homemade Mango Salsa

crispy blackened mahi mahi tacos - featured image
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These crispy blackened mahi mahi tacos feature a smoky, spicy crust balanced by a fresh, sweet mango salsa. Ready in under 30 minutes, they are perfect for quick, flavorful meals that impress.

Ingredients

Scale
  • 4 mahi mahi fillets (about 6 ounces / 170 g each), skin removed
  • 2 tablespoons paprika
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne pepper (adjust to spice preference)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil or avocado oil
  • 1 ripe mango, peeled and diced
  • ½ cup red bell pepper, finely diced
  • ¼ cup red onion, finely chopped
  • 1 small jalapeño, seeded and minced (optional)
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lime
  • Pinch of salt, to taste
  • 8 small corn tortillas, warmed
  • Optional toppings: sliced avocado, sour cream or Mexican crema, shredded cabbage

Instructions

  1. Prepare the mango salsa: In a medium bowl, combine diced mango, red bell pepper, red onion, jalapeño, and chopped cilantro. Add lime juice and a pinch of salt. Stir gently and set aside.
  2. Mix the blackening seasoning: In a small bowl, combine paprika, smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper.
  3. Season the mahi mahi fillets: Pat fillets dry. Coat both sides with olive or avocado oil, then sprinkle blackening seasoning evenly on all sides. Press gently to adhere. Let sit for 5 minutes.
  4. Heat the skillet: Place a cast iron skillet over medium-high heat and heat for 3-5 minutes until very hot but not smoking excessively.
  5. Cook the mahi mahi: Place fillets in the skillet and cook undisturbed for 3-4 minutes until a crust forms. Flip gently and cook another 3-4 minutes until fish flakes easily and is cooked through. Adjust heat if needed.
  6. Warm the tortillas: While fish cooks, warm corn tortillas on a dry skillet over medium heat for about 30 seconds per side. Keep warm wrapped in a towel.
  7. Assemble the tacos: Place a fillet or flaked portion on each tortilla. Top with mango salsa and optional toppings like avocado, sour cream, or shredded cabbage.

Notes

Pat fish dry before seasoning to ensure a crispy crust. Use avocado or refined olive oil for high smoke point. Heat skillet thoroughly before cooking. Flip fish only once to develop crust. Warm tortillas on a dry skillet rather than microwave to keep pliable. Prepare mango salsa up to 24 hours ahead but not too early to avoid watery texture. For baking alternative, cook fish at 400°F for 12-15 minutes then broil 1-2 minutes to crisp.

Nutrition

Keywords: mahi mahi tacos, blackened fish tacos, mango salsa, easy fish tacos, gluten-free tacos, quick dinner, spicy fish tacos

Find it online: https://evabakery.com/crispy-blackened-mahi-mahi-tacos-easy-homemade-mango-salsa-recipe/