These Blackened Mahi Mahi Tacos are PERFECT for busy weeknights because they’re ready in just 20 minutes. And they’re so fresh and flavorful, especially with some 5-minute Cilantro Lime Crema drizzled on top!
Mahi mahi tacos can be enjoyed more often than just on your beach vacation! In fact, they’re honestly one of the easiest and quickest meals to whip up at home on a busy weeknight. In just 20 minutes from start to end, you’ll have a fun and flavorful dinner on the table!
I know people tend to stray away from cooking fish because they’re not used to it or think it’s hard. But I’m here to tell you that’s absolutely not true at all! Not only were they ready so quickly, but between the blackened seasoning and Cilantro Lime Crema, they have loads of flavor! Enough to make you seriously drool. I really can’t hype these tacos enough!
Make this dish even faster by using a store bought blackening season and feel free double or triple the amount if you want them more flavorful. These are not spicy, but if you want them spicy, just add some cayenne pepper into the mix.
WHY YOU’LL LOVE THESE BLACKENED MAHI MAHI TACOS WITH CILANTRO CREMA
- Fresh, flavorful, so good and so fun!!
- Perfect for busy nights because they’re ready in just 20 minutes.
- Easily made gluten-free or dairy-free!
- The cilantro crema on its own is GOLD!
- A tried and true family favorite!
INGREDIENTS
- Mahi-mahi
- Olive oil
- Lime juice
- Blackening seasoning – You can use store bought or homemade. See below for a homemade recipe!
- Tortillas – corn or flour work. Use gluten-free if needed.
- Coleslaw – I used angel hair. You can also use shredded lettuce.
- Greek yogurt – I used plain, nonfat Greek yogurt. Use dairy-free if needed!
- Mayo – I used light mayo.
- Cilantro
- Honey
- Seasonings – Grab some garlic powder, onion powder, salt, and pepper.
HOW TO MAKE BLACKENED MAHI MAHI TACOS WITH CILANTRO CREMA
- Add all of the Cilantro Lime Crema ingredients to a food processor or blender and blend until combined. Store in the fridge while preparing the mahi mahi.
- Combine the olive oil, lime juice, and blackening seasoning in a flat dish. Pat mahi-mahi dry with a paper towel and add to the bowl with the marinade. Toss to coat. Let sit for 10-15 minutes to absorb more flavors if time allows.
- Heat your grill or cast iron skillet to medium-high heat. Once hot, add the mahi-mahi and cook, undisturbed, for 3-4 minutes. Flip and cook for another 3-4 minutes, or until it flakes easily with a fork. *See notes below for oven cooking option.
- Wipe pan clean and heat tortillas up for 30 seconds on each side.
- Break mahi mahi into smaller pieces with a fork and add to heated tortillas. Top with coleslaw and Cilantro Lime Crema.
NOTES ON NUTRITION
Nutrition calculated using two Mission Fajita size tortillas. One serving is 1/4 of the cooked mahi mahi (126g) in two tortillas. Log Cilantro Lime Crema separately so you can add as much or as little as you wish.
CAN I BAKE THESE MAHI MAHI TACOS INSTEAD?
MOST DEFINITELY!
If you wish to bake your mahi mahi, place filets on a baking sheet and bake at 400 degrees F for 12-17 minutes, until the fish easily flakes with a fork or reaches 140°F.
HOW TO MAKE YOUR OWN BLACKENED SEASONING
If you want to make your own blackening seasoning, follow these measurements:
- 4 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
Blackened Mahi Mahi Tacos with Cilantro Lime Crema Q +A
They are not! But if you want them spicy, adding some cayenne pepper to the blackening mix will do just the trick!
Yes. Both the mahi mahi and crema are gluten free, so just use corn tortillas or gluten free certified tortillas to make this a gluten free dish!
Yes, just sub the yogurt for Greek style dairy free yogurt!
For sure! Place filets on a baking sheet and bake at 400 degrees F for 12-17 minutes, until the fish easily flakes with a fork, or reaches 140°F.
MORE TACO TUESDAY INSPIRED RECIPES
Blackened Mahi Mahi Tacos with Cilantro Lime Crema
Ingredients
Blackened Mahi Mahi:
- 1.5 lb. mahi-mahi fresh or frozen (24-oz.) – de-thaw if frozen
- 2 Tbsp olive oil 30g
- 2 Tbsp lime juice 30g
- 3 Tbsp blackening seasoning – store bought or homemade below*
- Tortillas fajita size**, for serving – use GF or corn for gluten-free
- Angel hair coleslaw for topping – can also use shredded lettuce
Cilantro Lime Crema:
- 1/2 cup plain greek yogurt 120g – sub for dairy-free Greek yogurt if needed
- 1/4 cup light mayo 60g
- 1/2 heaping cup chopped cilantro 14g
- 2 Tbsp fresh lime juice 30g
- 1 tsp honey 7g, or to taste
- 1 tsp each garlic powder and onion powder
- 1/4 tsp salt or to taste
Instructions
- Add all of the cilantro lime sauce ingredients to a food processor or blender and blend until combined. Taste and add any additional salt, garlic, honey, etc., as needed.
- Store in the fridge while preparing the mahi mahi.
- Combine the olive oil, lime juice and blackening seasoning in a flat dish. Pat mahi-mahi dry with a paper towel and add to the bowl with the marinade. Toss to coat. Let sit for 10-15 minutes to absorb more flavors if time allows.
- Heat your grill or cast iron skillet to medium-high heat. Once hot, add the mahi-mahi and cook, undisturbed, for 3-4 minutes. Flip and cook for another 3-4 minutes, or until it flakes easily with a fork. *see notes below for oven option
- Wipe pan clean and heat tortillas up for 30 seconds on each side.
Break mahi mahi into smaller pieces with a fork and add to heated tortillas. - Top with coleslaw and Cilantro Lime Sauce.
Notes
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp salt
1/2 tsp black pepper To Bake: Place filets on a baking sheet and bake at 400 degrees F for 12-17 minutes or until the fish easily flakes with a fork (or reaches 140°F). **Nutrition calculated using two Mission Fajita size tortillas. One serving is 1/4 of the cooked mahi mahi (126g) in two tortillas. Log Cilantro Lime Crema separately so you can add as much or as little as you wish.
Nutrition
