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Blackened Mahi-Mahi Tacos Recipe with Easy Zesty Mango Salsa

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Smoky blackened mahi-mahi fillets paired with a fresh, zesty mango salsa, served in warm tortillas for a quick, flavorful fish taco meal perfect for weeknights or casual gatherings.

Ingredients

Scale
  • 1 pound mahi-mahi fillets, fresh or thawed
  • 1 tablespoon paprika (smoked if available)
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil or butter
  • 1 large ripe mango, peeled and diced
  • 1/2 cup diced red bell pepper
  • 1/4 cup finely chopped red onion
  • 1 small jalapeño, seeded and minced (optional)
  • 2 tablespoons chopped fresh cilantro
  • Juice of 1 lime
  • Pinch of salt
  • 8 small corn or flour tortillas, warmed
  • Optional toppings: sour cream or Greek yogurt, sliced avocado, shredded cabbage, fresh lime wedges

Instructions

  1. In a small bowl, combine paprika, cayenne pepper, ground cumin, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix well and set aside.
  2. In a medium bowl, combine diced mango, red bell pepper, red onion, jalapeño, and cilantro. Squeeze lime juice over the mixture, add a pinch of salt, stir gently, and refrigerate to let flavors meld.
  3. Pat mahi-mahi fillets dry with paper towels. Sprinkle both sides generously with the blackening seasoning, pressing lightly to adhere. Let rest for 5-10 minutes at room temperature.
  4. Heat a cast iron or heavy skillet over medium-high heat. Add olive oil or butter and heat until shimmering but not smoking, about 2 minutes.
  5. Place fillets in the hot skillet and cook for 3-4 minutes per side until the outside is charred and the inside is opaque and flakes easily. Avoid moving the fish too much to develop a crust.
  6. While the fish cooks, warm tortillas in a dry skillet or wrapped in foil in the oven for 2-3 minutes until pliable and slightly toasted.
  7. Break the cooked mahi-mahi into large chunks and divide among the warmed tortillas. Top with mango salsa and optional toppings like sliced avocado, shredded cabbage, or sour cream.
  8. Serve immediately with lime wedges on the side.

Notes

Control heat carefully to avoid burning spices. Pat fish dry before seasoning for best sear. Mango salsa can be made ahead and refrigerated. Use corn tortillas for gluten-free option and coconut yogurt for dairy-free topping.

Nutrition

Keywords: blackened mahi-mahi, fish tacos, mango salsa, easy dinner, seafood recipe, quick meal, healthy tacos, tropical flavors

Find it online: https://elvafood.com/blackened-mahi-mahi-tacos-recipe-with-easy-zesty-mango-salsa/