Blackened Fish Tacos

5 from 6 votes

These Blackened Mahi Mahi Tacos make a great one-dish meal! The mild, flaky fish is seasoned with a flavorful spice rub, pan seared, and then tucked into soft corn tortillas with crunchy slaw and a creamy cilantro lime sauce. And the best part is, they can be ready in 15 minutes!

Course Main Dish Recipes

Cuisine Mexican

Keyword blackened fish tacos, fish tacos, mexican food

Prep Time 5

Total Time 5

Servings servings

Calories 473kcal

Author Robin Donovan

Ingredients

For the fish

4 6-ounce mahi mahi filets
1 tablespoon olive oil
2 tablespoons butter

For the seasoning

1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon thyme
1 teaspoon oregano
1 ½ teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon black pepper

For the sauce

12 ounces sour cream
2 cloves garlic minced
1 bunch cilantro chopped
2 tablespoons freshly squeezed lime juice
3 tablespoons olive oil
Salt to taste

For serving

8 small corn tortillas
Shredded cabbage slaw mix
1 lime cut into wedges

Instructions

In a small bowl, mix together the garlic powder, paprika, thyme, oregano, onion powder, salt, and pepper.
Gently pat the mahi mahi dry with paper towels .
Season the filets on one side by pressing the blackened mix onto the fish.
Turn the filets over and repeat.
Add the butter and oil to a large skillet and heat over medium-high heat until melted.
Add the filets to the skillet and cook approximately 5 minutes per side or until golden brown.
Transfer filets to a serving plate and squeeze the lime or lemon juice over them, let rest for about 3 minutes.
Cut the filets into bite-size pieces to add them to the tacos.
To make the sauce, combine the sour cream, garlic, fresh lime juice, olive oil, and a pinch of salt in a food processor and process until smooth.
Warm the tortillas in a skillet, wrapped in foil in the oven, wrapped in a damp kitchen towel in the microwave, or over the flame of a gas burner.
Assemble the tacos beginning with the mahi mahi. Top with shredded cabbage slaw and cilantro lime sauce. Serve warm.

Notes

1. Optional toppings include avocado slices, salsa, guacamole, and shredded Mexican cheese.

2. Flour tortillas pair well with this dish if you are not a fan of corn.

3. Refrigerate leftover mahi mahi within two hours of cooking in an airtight container, or wrap tightly with heavy duty aluminum foil.

4. Leftover mahi mahi should be safe for you to eat for a maximum of 3 days after it has been cooked.

5. You can cook the fish filets in the air fryer if you like. Cook them at 350°F for 3 to 5 minutes.

Nutrition