Blackened Mahi Mahi Tacos with Cilantro Lime Crema

Blackened mahi tacos with a side of cilantro lime crema in a bowl.

Blackened Mahi Mahi Tacos with Cilantro Lime Crema

Course: Main Course

Cuisine: Mexican

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 389kcal

Author: Lauren

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!

Print Recipe

Equipment

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

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

To make gluten-free: use gluten-free tortillas.

To make dairy-free: use dairy-free yogurt.

To make your own blackening season:

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

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