What is a good seasoning for mahi-mahi?

We use our own blackening seasoning, but store-bought blackening seasoning also tastes great. If you prefer something different, store-bought taco seasoning would also work well and be super easy!

What is a good sauce for mahi-mahi tacos?

We love ours with mango salsa and cilantro lime sauce. If you don't have time to make those, guacamole, pico de gallo, and store-bought salsa are all good options.

How do I store these tacos?

If you have leftovers, store all of the components in separate air-tight containers for up to 3-4 days. To reheat the mahi-mahi, cook it in a pan over medium heat for 4-5 minutes, or until warm.

Blackened Mahi-Mahi Tacos with Mango Salsa

Name: Blackened Mahi-Mahi Tacos with Mango Salsa
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 pound mahi-mahi, fresh or frozen (defrost if frozen); 2 tablespoons oil (we use avocado oil), divided; 1/4 teaspoon cayenne pepper; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; 1/2 teaspoon chili powder; 1/2 teaspoon cumin; 6 slices cooked bacon, chopped; 8 corn tortillas; 1 mango (peaches work well too); 3 ounces cherry or grape tomatoes; 1/4 cup cilantro; 1/2 large jalapeño, seeds and membrane removed; 1/2 medium red onion; 2 tablespoons lime juice; 1/4 teaspoon salt; 1/4 cup plain greek yogurt; 1/2 cup cilantro; 2 tablespoons fresh lime juice; 1/2 large jalapeño, seeds and membrane removed; 1/4 teaspoon salt

Description

These blackened mahi-mahi tacos are served with the best mango salsa and a super easy cilantro lime sauce. They're fast and easy, and the toppings are easily customizable. They're the perfect summer fish tacos.

Ingredients

Scale

For the tacos:

1 pound mahi-mahi, fresh or frozen (defrost if frozen)

2 tablespoons oil (we use avocado oil), divided

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon chili powder

1/2 teaspoon cumin

6 slices cooked bacon, chopped

8 corn tortillas

For the mango salsa:

1 mango (peaches work well too)

3 ounces cherry or grape tomatoes

1/4 cup cilantro

1/2 large jalapeño, seeds and membrane removed

1/2 medium red onion

2 tablespoons lime juice

1/4 teaspoon salt

For the cilantro lime sauce:

1/4 cup plain greek yogurt

1/2 cup cilantro

2 tablespoons fresh lime juice

1/2 large jalapeño, seeds and membrane removed

1/4 teaspoon salt

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Instructions

Make the mango salsa. Finely dice the mango, tomatoes, jalapeño, and red onion and add to a mixing bowl. Chop the cilantro and add that to the bowl, followed by the lime juice and salt. Mix to combine. Taste and add more salt if needed. Cover and refrigerate while you prepare the other components.
Add all of the cilantro lime sauce ingredients to a food processor or blender and blend until combined and smooth. Set aside.
Add cayenne powder, salt, black pepper, garlic powder, paprika, chili powder, and cumin to a bowl and mix to combine. Then pat the mahi-mahi dry with a paper towel and coat with 1 tablespoon of the oil. Evenly apply the seasoning mixture to the fish.
Heat a cast-iron or non-stick pan over high heat with the rest of the oil. Once hot, turn heat down to medium-high and add the mahi-mahi. Cook, undisturbed, for 3 minutes, then flip and cook for another minute and a half or until it flakes easily with a fork. Remove from heat and cut into bite-sized chunks.
Construct the tacos. Add mahi-mahi, bacon, mango salsa, and cilantro lime sauce to each tortilla and enjoy!

Notes

Heat the tortillas before filling them to make them more pliable and less likely to break. We heat ours directly over our gas stove, but you can also heat them in a pan over medium heat or pop them in the microwave.

You can use store-bought blackening seasoning to cut down on time. Just make sure it contains salt. If it doesn't, add about 1/2 teaspoon to the fish.

Nutritional information is only an estimate and includes the tortillas, fish, salsa, and sauce.

Prep Time: 25
Cook Time: 5
Category: Dinner
Method: Pan-Seared
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos
Calories: 521
Sugar: 14.6 g
Sodium: 409.8 mg
Fat: 27.1 g
Carbohydrates: 39 g
Protein: 31.8 g
Cholesterol: 112.8 mg