Print

Crispy Blackened Mahi-Mahi Tacos Recipe Easy Homemade with Fresh Cabbage Slaw

crispy blackened mahi-mahi tacos - featured image
Print Recipe

Crispy blackened mahi-mahi with a smoky crust paired with a bright, crunchy cabbage slaw, served in warm tortillas for a quick and delicious meal.

Ingredients

Scale
  • 1 lb mahi-mahi fillets, skin removed
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • ½ tsp cayenne pepper (adjust to taste)
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp vegetable oil or avocado oil
  • 2 cups shredded green cabbage (about 5.3 oz)
  • 1 cup shredded red cabbage (about 2.6 oz)
  • 1 small carrot, julienned or grated
  • ¼ cup fresh cilantro, roughly chopped
  • 2 tbsp fresh lime juice
  • 1 tbsp apple cider vinegar
  • 1 tsp honey or agave syrup
  • Salt and pepper to taste
  • 8 to 10 small corn or flour tortillas, warmed
  • Optional toppings: sliced avocado, pickled jalapeños, sour cream or crema, fresh lime wedges

Instructions

  1. Mix the blackening seasoning: combine smoked paprika, garlic powder, onion powder, cumin, cayenne, oregano, salt, and black pepper in a small bowl.
  2. Pat mahi-mahi fillets dry with paper towels. Evenly coat each fillet with the blackening seasoning and press gently. Let rest for 5 minutes.
  3. Prepare the cabbage slaw: toss shredded green and red cabbage, carrot, and cilantro in a large bowl. Whisk lime juice, apple cider vinegar, honey, salt, and pepper in a smaller bowl, then pour over cabbage mixture and toss. Let sit while cooking fish.
  4. Heat a cast-iron or heavy skillet over medium-high heat. Add 2 tablespoons of oil and heat until shimmering but not smoking.
  5. Sear the seasoned mahi-mahi fillets in the hot pan without crowding, cooking 3 to 4 minutes per side until crust is dark and fish flakes easily, about 8 minutes total.
  6. Warm tortillas in a separate dry skillet over medium heat for 30 seconds per side or wrap in foil and heat in a 250°F oven for 10 minutes.
  7. Assemble tacos by placing blackened mahi-mahi pieces on tortillas, topping with cabbage slaw and optional toppings. Serve immediately with lime wedges.

Notes

Pat fish dry before seasoning to ensure a crispy crust. Do not overcrowd the pan to avoid steaming. Let the crust develop fully before flipping. Warm tortillas properly to prevent tacos from falling apart. Slaw can be prepped ahead but toss dressing just before serving to keep crispness. Reheat leftover fish in a hot skillet to regain crispness.

Nutrition

Keywords: mahi-mahi tacos, blackened fish tacos, cabbage slaw, easy fish tacos, summer dinner, quick seafood recipe

Find it online: https://sofiaspice.com/crispy-blackened-mahi-mahi-tacos-recipe-easy-homemade-with-fresh-cabbage-slaw/