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Crispy Blackened Mahi Mahi Tacos with Zesty Cilantro Lime Slaw

crispy blackened mahi mahi tacos - featured image
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These crispy blackened mahi mahi tacos feature a perfectly spiced crust paired with a bright, creamy cilantro lime slaw, delivering a quick, easy, and crowd-pleasing meal.

Ingredients

Scale
  • 1 lb mahi mahi fillets, skin removed and cut into taco-sized pieces
  • 1 tablespoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil or avocado oil (for cooking)
  • 3 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • ½ cup fresh cilantro, chopped
  • Juice of 2 limes
  • ½ cup Greek yogurt or sour cream (use dairy-free yogurt if needed)
  • 1 tablespoon honey or agave syrup
  • Salt and black pepper to taste
  • 8–10 small corn or flour tortillas, warmed
  • Optional: sliced avocado, extra lime wedges, hot sauce

Instructions

  1. In a small bowl, mix together smoked paprika, onion powder, garlic powder, cayenne pepper, dried oregano, salt, and black pepper to make the blackening spice blend. Set aside.
  2. Pat mahi mahi fillets dry with paper towels. Cut into taco-sized strips about 3 inches long and 1 inch thick. Coat each piece evenly with the blackening spice blend and let rest for 5 minutes.
  3. In a large bowl, combine shredded green cabbage, shredded red cabbage, and chopped cilantro.
  4. In a separate small bowl, whisk together lime juice, Greek yogurt, honey, salt, and black pepper. Pour dressing over cabbage mixture and toss to coat evenly. Refrigerate while cooking fish.
  5. Heat a cast iron or heavy skillet over medium-high heat. Add olive or avocado oil and heat until almost smoking.
  6. Place blackened mahi mahi pieces in the skillet without overcrowding. Cook 3-4 minutes per side until a dark crust forms and fish flakes easily. Flip gently with tongs.
  7. Warm tortillas in a dry skillet or wrapped in foil in a low oven.
  8. Assemble tacos by placing 2-3 pieces of mahi mahi on each tortilla. Top with cilantro lime slaw and optional avocado slices or hot sauce. Serve immediately with lime wedges.

Notes

Pat the fish dry before seasoning to ensure a crispy crust. Do not overcrowd the pan to avoid steaming the fish. Use a hot skillet and adjust heat to maintain the blackened crust without burning. Make the slaw ahead to let flavors develop. Reheat leftover fish gently in a skillet to keep crispiness.

Nutrition

Keywords: mahi mahi tacos, blackened fish tacos, cilantro lime slaw, easy fish tacos, crispy fish tacos, healthy tacos, gluten-free tacos, low-carb tacos

Find it online: https://jodierecipes.com/crispy-blackened-mahi-mahi-tacos-recipe-easy-zesty-cilantro-lime-slaw/