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About This Recipe
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.
If seafood isn’t your thing, you can easily swap out the mahi mahi for my Salsa Verde Chicken or Pork Carnitas for great taco filling options!
Why You’ll Love These Blackened Mahi Mahi Tacos
- 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!
- Mahi-mahi
- Olive oil
- Lime juice
- Blackening seasoning – You can use store bought or homemade. See below for a homemade recipe!
- Tortillas – I used Mission Fajita size tortillas. Corn or flour tortillas both work great. 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
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Add all of the Cilantro Lime Crema ingredients to a food processor or blender.
2. Blend until combined. Store in the fridge while preparing the mahi mahi.
3. 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.
4. Heat your grill or cast iron skillet to medium-high heat. Once hot, add the mahi-mahi and cook, undisturbed, for 3-4 minutes.
5. Flip and cook for another 3-4 minutes, or until it flakes easily with a fork. *See notes below for oven cooking option.
6. 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.
Store leftover cooked mahi mahi in an airtight container in the fridge for 1-2 days.
Store cilantro lime crema in an airtight container in the fridge for up to one week.
Make Your Own Blackening 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
Are these tacos spicy?
They are not! But if you want them spicy, adding some cayenne pepper to the blackening mix will do just the trick!
Can I make these gluten free?
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!
Can I make these dairy free ?
Yes, just sub the yogurt for Greek style dairy free yogurt!
Can I cook the mahi mahi in the oven instead?
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.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Blackened Mahi Mahi Tacos with Cilantro Lime Crema
Ingredients
Blackened Mahi Mahi:
- 1.5 lb. mahi-mahi (24oz) fresh or frozen – de-thaw if frozen
- 2 Tbsp olive oil (30g)
- 2 Tbsp lime juice (30g)
- 3 Tbsp blackening seasoning store bought or homemade (see 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
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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
- 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
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
