Description
These Blackened Mahi Mahi Tacos are a quick and flavorful seafood meal perfect for a weeknight dinner. The mahi mahi fillets are seared with a bold blackened seasoning for a spicy, smoky crust, then nestled in crispy corn taco shells and topped with refreshing mixed cabbage slaw, creamy avocado, diced tomatoes, pineapple mango salsa, cilantro, and a drizzle of honey lime dressing. Ready in just 10 minutes, these tacos offer a perfect balance of bright, tropical, and savory flavors that will delight your taste buds.
Ingredients
Seafood
- 4 (4 ounce) mahi mahi fillets, thawed
Seasoning
- Blackened seasoning, enough to coat fillets
Toppings & Condiments
- Mixed cabbage slaw, quantity as desired
- 1 avocado, sliced
- Sour cream, to taste
- Diced tomatoes, 1/2 cup
- Pineapple mango salsa, 1/2 cup
- Fresh cilantro, chopped, for garnish
- Honey lime dressing, 2 tablespoons
Others
- Avocado oil, for pan-frying, 1-2 tablespoons
- Corn taco shells, 8 shells (2 per taco)
Instructions
- Preheat Skillet: Warm a skillet over medium heat and add a small amount of avocado oil to coat the pan, preparing it for pan-frying the mahi mahi.
- Prepare and Cook Fish: Pat the thawed mahi mahi fillets dry with a paper towel, then generously coat both sides with blackened seasoning. Place the fillets in the heated skillet and cook for about 3-4 minutes on one side. Flip the fillets and cook for another 4-5 minutes, or until the fish flakes easily with a fork, indicating it is cooked through. Let the cooked fish rest in the pan for 5 minutes to retain its juices.
- Assemble Tacos: Warm the corn taco shells if desired. Place pieces of the rested mahi mahi into each shell, then top with mixed cabbage slaw, sliced avocado, sour cream, diced tomatoes, pineapple mango salsa, and chopped cilantro. Drizzle with honey lime dressing. Serve immediately and enjoy your flavorful blackened mahi mahi tacos.
Notes
- Patting the fish dry before seasoning ensures a better sear and crust formation with the blackened seasoning.
- If you prefer, warm the corn taco shells in the oven or on a dry skillet before assembling for added softness and flexibility.
- Adjust the amount of blackened seasoning according to your spice tolerance for a milder or spicier taco.
- Leftover cooked mahi mahi can be stored in an airtight container in the refrigerator for up to 2 days.
- For a dairy-free option, substitute sour cream with a plant-based alternative or omit it entirely.
