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Blackened Mahi Mahi Tacos Recipe

Mexican-American · Main course · 25 min total

Crispy, spicy blackened mahi mahi meets cool, creamy slaw in these vibrant tacos. A quick and flavorful weeknight dinner that brings the taste of the coast home.

Ingredients

• 1 lb mahi mahi fillets
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 8 small corn tortillas
• 2 cups shredded cabbage
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro
• Lime wedges for serving

Instructions

1. Pat mahi mahi dry with paper towels. Mix paprika, garlic powder, onion powder, oregano, cayenne, black pepper, and salt in a small bowl. Rub spice mixture all over fish.
2. Heat oil in a large skillet over high heat until shimmering. Add fish and cook until blackened and cooked through, about 3-4 minutes per side. Transfer to a plate and flake into chunks.
3. In a small bowl, combine sour cream and lime juice. In a separate bowl, toss cabbage with the sour cream mixture and cilantro to make slaw.
4. Warm tortillas in a dry skillet or directly over a gas flame until pliable. Fill each tortilla with flaked fish and top with slaw. Serve with lime wedges.

Tips

• For extra heat, add a sliced jalapeño to the slaw.
• Serve with avocado slices or pico de gallo if desired.
• Leftover fish can be stored in the fridge for up to 2 days.

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