These Blackened Mahi-Mahi fish tacos come together in about 30 minutes, making them an ideal quick weeknight dinner. Firm mahi-mahi fillets are seasoned with a bold blackened spice blend, then seared in a very hot skillet until a dark, flavorful crust forms.
Serve the fish in warm tortillas topped with a bright red cabbage slaw and your choice of additional garnishes for a fresh, balanced taco.
How to Cook Blackened Mahi-Mahi
You can use a homemade blackened seasoning or a good store-bought blend. While mahi-mahi is our favorite for this recipe because of its texture and flavor, any firm white fish will work well.
Key tips for perfectly blackened fillets:
- Pat the fish dry with paper towels before applying seasoning so it adheres and sears properly.
- Coat each fillet evenly with the blackened seasoning, pressing it into the flesh so it sticks.
- Heat about a tablespoon of oil over medium-high heat and make sure the pan is very hot before adding butter and the fish. A cast-iron skillet is recommended for the best sear.
- Cook the fillets until well-charred on the outside, flipping only once—about 3 minutes per side depending on thickness.
Cabbage Slaw & Toppings
A simple red cabbage slaw provides crunch and acidity to balance the spicy blackened fish. Combine the following and toss with lime juice and a pinch of salt:
- Red cabbage, shredded
- Thinly sliced white onion
- Chopped fresh cilantro
- Fresh lime juice and salt to taste
Popular additional toppings:
- Sliced fresh jalapeños
- Crema or sour cream
- Salsa verde or salsa roja
- Crumbled queso fresco
- Lime wedges and avocado slices
- Homemade guacamole or a creamy avocado sauce
You can use corn or flour tortillas. These blackened mahi-mahi fillets are delicious in tacos, served over rice, or folded into burritos for an easy meal option.
The recipe yields enough fish for roughly 8–10 tacos depending on portion size; this version made eight tacos.
Enjoy!
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Blackened Mahi-Mahi Fish Tacos {Easy, 30-minute Meal}
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Equipment
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12″ Cast Iron Skillet
Ingredients
For the Blackened Fish:
- 12 oz. Mahi-Mahi (or other firm-fleshed fish, about 3 fillets)
- 1 ½ tablespoon Blackened Seasoning (homemade or store-bought)
- 1 tablespoon oil (canola or neutral oil)
- 1 tablespoon unsalted butter
For the Slaw:
- 2 cups red cabbage, shredded
- ½ cup white onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- ¼ teaspoon salt
- Juice of ½ lime
Additional:
- 8–10 corn or flour tortillas (taco-sized)
Optional Toppings:
- Queso fresco, crumbled
- Sliced jalapeños
- Crema or sour cream
- Sliced avocados
- Creamy avocado sauce or guacamole
Instructions
- In a large bowl, mix the shredded cabbage, sliced onion, cilantro, lime juice, and salt. Set aside to let the flavors meld.
- Pat the fish fillets dry with paper towels.
- Sprinkle half the blackened seasoning over the tops of the fillets and rub it in. Flip and season the other side with the remaining seasoning.
- Heat 1 tablespoon oil in a large skillet over medium-high heat until very hot.
- Add the butter to the pan, then immediately place the seasoned fillets in the skillet, pressing each down slightly with a spatula.
- Cook until well-charred, flipping only once—about 3 minutes per side, depending on thickness.
- Allow the fish to rest a few minutes, then slice or flake into serving pieces and place on warmed tortillas.
- Top with the red cabbage slaw and any optional toppings you prefer.
Video
Notes
Nutrition Facts
Watch the video demonstration to see the full method and timing for the Blackened Mahi-Mahi fish tacos.
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