These Blackened Mahi Mahi Tacos are a flavorful and vibrant twist on a classic taco. The blackened mahi mahi fillets are seasoned to perfection with a bold spice blend, pan-fried to crispy, flaky goodness, and paired with a delicious mix of fresh toppings. The pineapple mango salsa adds a sweet and tangy contrast, while creamy avocado, crunchy cabbage slaw, and a drizzle of honey lime dressing elevate the flavor profile. Whether you’re looking for a fun weeknight meal or a tropical dinner for guests, these tacos are a guaranteed hit!
Ingredients
For the Fish:
Avocado oil (for pan-frying)
4 (4 oz) mahi mahi fillets (thawed)
Blackened seasoning (store-bought or homemade)
For the Toppings:
Mixed cabbage slaw
1 avocado (sliced)
Sour cream
Diced tomatoes
Pineapple mango salsa
Fresh cilantro
Honey lime dressing
For the Corn Taco Shells:
Corn taco shells (pre-cooked)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Cook the Fish:
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Heat a skillet over medium heat and add a little avocado oil.
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Pat the thawed mahi mahi fillets dry with a paper towel and coat them with blackened seasoning on both sides.
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Place the seasoned fillets in the heated skillet and cook for 3-4 minutes before flipping.
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Cook for another 4-5 minutes or until the fish is cooked through and easily flakes with a fork.
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Let the fish rest in the pan for 5 minutes before transferring to the taco shells.
Prepare the Taco Shells:
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To shape the corn taco shells, fold them over upside down, side-by-side, on a preheated oven rack for about 10 minutes until slightly crisp.
Assemble the Tacos:
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Add the blackened mahi mahi fillets to the taco shells.
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Top with mixed cabbage slaw, avocado slices, diced tomatoes, pineapple mango salsa, and a dollop of sour cream.
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Drizzle with honey lime dressing and garnish with fresh cilantro.
Serve:
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Serve the tacos immediately and enjoy!
Servings and Timing
This recipe serves 4 people.
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Prep time: 5 minutes
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Cook time: 5 minutes
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Total time: 10 minutes
Variations
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Spicy Kick: Add a few slices of jalapeño or a drizzle of hot sauce for an extra spicy bite.
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Vegetarian Option: Swap the mahi mahi for grilled vegetables like zucchini, bell peppers, and onions for a vegetarian version.
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Extra Toppings: Try adding some crumbled feta cheese or a handful of fresh corn kernels for extra flavor and texture.
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Lettuce Wraps: For a low-carb option, swap the corn taco shells for large lettuce leaves for a refreshing wrap.
Storage/Reheating
Storage: Store all components in separate airtight containers in the fridge for up to 3 days.
Reheating: Reheat the fish over low heat in a skillet or in the microwave, then assemble the tacos with fresh toppings just before serving.
FAQs
Can I use a different type of fish for this recipe?
Yes, you can use other firm white fish such as tilapia, snapper, or cod as a substitute for mahi mahi.
How do I know when the fish is cooked through?
The fish is done when it flakes easily with a fork and has reached an internal temperature of 145°F (63°C).
Can I use store-bought taco shells?
Yes, pre-made taco shells work perfectly for this recipe, but if you want to make them extra crispy, follow the instructions for shaping the corn tortillas.
Can I make the pineapple mango salsa ahead of time?
Yes, the pineapple mango salsa can be prepared a day ahead and stored in the refrigerator for added flavor.
How can I make these tacos spicier?
Add some sliced jalapeños or a drizzle of hot sauce to the tacos for a spicy kick that complements the sweetness of the salsa.
Can I make this recipe gluten-free?
Yes, the corn taco shells are naturally gluten-free, making this recipe a great choice for anyone following a gluten-free diet.
Can I add cheese to these tacos?
If you prefer, you can add crumbled cotija cheese or a sprinkle of shredded cheddar for added flavor and richness.
Can I use frozen mahi mahi fillets?
Yes, if you’re using frozen mahi mahi, make sure to thaw it completely before cooking for the best results.
Can I substitute sour cream for something else?
You can swap sour cream with Greek yogurt for a tangy, healthier alternative, or use a dairy-free sour cream if needed.
How do I store leftovers?
Store any leftover fish, toppings, and salsa separately in airtight containers in the fridge for up to 3 days.
Conclusion
These Blackened Mahi Mahi Tacos are a perfect blend of bold flavors, fresh toppings, and healthy ingredients, making them a delicious and satisfying meal. Whether you’re hosting a taco night or craving a quick weeknight dinner, these tacos are easy to make and bursting with flavor. With a sweet and tangy pineapple mango salsa, creamy avocado, and blackened mahi mahi fillets, this dish is sure to become a new favorite in your recipe collection!
Print
Blackened Mahi Mahi Tacos
Quick, easy, and packed with protein, carbs, and vegetables! This one-pan meal is delicious, fast, and a great way to make two generous servings from just one piece of salmon.
- Total Time: 15 minutes
- Yield: 2 servings
Ingredients
- For the Teriyaki Sauce:
- 1 cup water
- ¼ cup soy sauce
- 5 teaspoons packed brown sugar
- 1 tablespoon honey (or more to taste)
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
- 2 tablespoons cornstarch
- ¼ cup cold water
- For the Noodles:
- 2 tbsp vegetable oil (or canola oil)
- 250g (8 oz) skinless salmon fillet, sliced into 2 cm (0.7″) strips
- 2 instant noodle cakes (discard seasoning packs)
- ½ onion, sliced into 1 cm (0.3″) pieces
- 1 garlic clove, finely minced
- 1 small bunch Chinese broccoli (gai lan), cut into 5 cm (2″) lengths, leaves separated from stems
Instructions
- Make Teriyaki Sauce: In a small saucepan, combine 1 cup water, soy sauce, brown sugar, honey, ground ginger, and garlic powder. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves. In a separate bowl, mix the cornstarch with ¼ cup cold water until smooth. Slowly pour the cornstarch mixture into the saucepan while stirring. Continue to cook for another 2-3 minutes until the sauce thickens. Remove from heat and set aside.
- Coat Salmon: Coat the salmon strips with 1 tablespoon of the teriyaki sauce, then set aside while you cook the noodles. (No need to marinate.)
- Cook Noodles: Cook the noodles according to the package directions. Drain, rinse briefly under cold water, and set aside.
- Cook Salmon: Heat ½ tablespoon of oil in a large non-stick pan over high heat. Cook the salmon for 1 ½ minutes on each side or until golden. Remove to a plate, and pour any remaining sauce in the skillet over the salmon.
- Cook Aromatics: Wipe the pan with a paper towel, then return to the stove. Heat 1 tablespoon of the remaining oil, and cook the onion and garlic for 30 seconds. Add the Chinese broccoli stems and cook for 1 minute.
- Add Noodles & Sauce: Add the noodles and half of the teriyaki sauce. Toss for 2 minutes until the sauce is absorbed. Add the remaining sauce and toss to combine. Spread the noodles out in the pan and cook for 30 seconds undisturbed. Repeat 3-4 times (~3 minutes total) for caramelized noodles.
- Add Leafy Greens: Drizzle the remaining ½ tablespoon of oil around the pan, then add the Chinese broccoli leaves. Toss for 1 ½ minutes until the leaves wilt.
- Add Salmon Back: Remove the pan from heat, place the salmon on top, break into large chunks, and toss through.
- Serve: Divide the noodles between bowls and serve immediately.
Notes
- This dish is best served immediately, while the noodles are crispy and fresh.
- You can substitute the Chinese broccoli with regular broccoli if preferred.
- For a spicier dish, add a bit of sriracha to the sauce while simmering.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-Fried
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 9g
- Sodium: 1000mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 70mg
