Blackened Mahi Mahi Fish Tacos Recipe
Two blackened Mahi Mahi fish tacos with a red cabbage slaw topped with a housemade chipotle lime ranch and cilantro Garnish
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Ingredients
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Blackened Mahi Mahi
Red Cabbage Slaw
Chipotle Lime Ranch
Assembly & Garnish
Method
Blackened Mahi Mahi
Prepare fish
Pat the mahi mahi fillets dry with paper towels. Cut into four taco-sized portions if needed (about 3–4 oz each). Place on a plate and squeeze the juice of 1 lime evenly over the fillets; let sit 5 minutes.
Make blackening spice
In a small bowl combine paprika, onion powder, garlic powder, dried oregano, ground cumin, cayenne pepper, kosher salt, and black pepper. Mix thoroughly.
Season fish
Brush both sides of the fillets lightly with the 2 tbs oil. Generously coat both sides of each fillet with the blackening spice, pressing the spice into the fish so it adheres.
Cook
Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot (2–3 minutes). Add a thin film of oil. Place fillets in the pan and cook without moving until a dark crust forms, 3–4 minutes. Flip and cook 2–3 minutes more, or until the fish flakes easily and reaches an internal temperature of 140–145°F (60–63°C). Remove to a plate and let rest 2 minutes, then flake into large bite-sized pieces for tacos.
Red Cabbage Slaw
In a medium bowl combine shredded red cabbage, grated carrot, sliced green onion, and chopped cilantro.
In a small jar or bowl whisk together the apple cider vinegar, honey, olive oil, kosher salt, and black pepper. Pour dressing over the cabbage mixture and toss well to combine. Let sit at least 5 minutes to soften slightly; can be made up to 2 hours ahead and refrigerated.
Chipotle Lime Ranch
In a bowl combine mayonnaise, sour cream (or Greek yogurt), and minced chipotle in adobo. Add buttermilk to thin to a pourable consistency, then stir in lime juice, minced garlic, chopped cilantro, honey, salt, and pepper.
Taste and adjust: add more chipotle for heat, more buttermilk for thinning, or more lime/honey to balance. Refrigerate until ready to use; flavors meld after 30 minutes.
Assembly & Serve
Warm tortillas: heat a dry skillet over medium-high and warm tortillas 20–30 seconds per side, or brush lightly with oil or butter and warm until slightly charred at edges. Keep wrapped in a clean towel to stay warm.
Build each taco: place a layer of red cabbage slaw on the warmed tortilla (about 1/2 cup), top with flaked blackened mahi mahi (3–4 oz), drizzle 1–2 tbs chipotle lime ranch over the fish, add a few slices of avocado if using, and garnish with fresh cilantro leaves.
Serve with lime wedges on the side for squeezing. Serve immediately.