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Crispy Blackened Mahi Mahi Tacos Recipe with Easy Fresh Mango Salsa

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These crispy blackened mahi mahi tacos feature a smoky, spicy crust paired with a fresh, bright mango salsa, creating a perfect balance of flavors for a quick and easy summer meal.

Ingredients

Scale
  • 1 lb mahi mahi fillets, skin removed
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper (adjust to heat preference)
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 2 tbsp olive oil or avocado oil
  • 8–10 small flour or corn tortillas
  • 1 ripe mango, peeled and diced (about 1 cup)
  • 1/2 red bell pepper, finely diced
  • 1/4 cup red onion, finely chopped
  • 1 small jalapeño, seeded and minced (optional)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime (about 2 tbsp)
  • Salt and pepper to taste

Instructions

  1. Prepare the mango salsa by combining diced mango, red bell pepper, red onion, jalapeño (if using), and cilantro in a bowl. Add lime juice, season with salt and pepper, stir gently, cover, and refrigerate for about 10 minutes.
  2. Mix the blackening seasoning by whisking together smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, black pepper, and salt in a small bowl.
  3. Pat the mahi mahi fillets dry with paper towels. Rub both sides generously with the blackening seasoning. Drizzle with about 1 tbsp olive oil and rub evenly. Let sit for 5 minutes to absorb flavors.
  4. Heat a cast iron or non-stick skillet over medium-high heat and add the remaining 1 tbsp oil. Heat for 2-3 minutes until hot but not smoking.
  5. Place the seasoned mahi mahi fillets in the pan and cook for 3-4 minutes on the first side without moving to form a crust. Flip gently and cook another 3-4 minutes until fish flakes easily and reaches 145°F (63°C).
  6. Warm the tortillas in a dry skillet or microwave wrapped in a damp towel for about 20 seconds to make them pliable.
  7. Flake the cooked mahi mahi into large chunks and divide evenly among the warmed tortillas. Top each with a generous spoonful of fresh mango salsa. Optionally, add sour cream or extra lime juice.

Notes

Do not overcrowd the pan to ensure a crispy crust. Pat fish dry before seasoning. Adjust cayenne pepper for desired heat. Let fish rest briefly after cooking. Prepare salsa at least 10 minutes ahead for best flavor. Use corn tortillas for gluten-free option. For grilling, oil grates well to prevent sticking.

Nutrition

Keywords: mahi mahi tacos, blackened fish tacos, mango salsa, quick dinner, summer recipe, seafood tacos, fresh salsa, easy fish tacos

Find it online: https://yumnode.com/crispy-blackened-mahi-mahi-tacos-recipe-with-easy-fresh-mango-salsa/