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Mahi Mahi Tacos with Spicy Mayo and Mango Salsa Recipe

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4.1 from 71 reviews

These Mahi Mahi Tacos feature perfectly blackened mahi mahi filets seasoned with a flavorful blend of spices, pan-seared to golden perfection, and served on charred corn tortillas. Topped with crunchy cabbage slaw, red onion, fresh cilantro, and a creamy, spicy sauce with a touch of sweetness, this quick and delicious dinner is enhanced by optional mango salsa for a vibrant twist.

  • Total Time: 25 minutes
  • Yield: 4 servings (4 tacos each)

Ingredients

For the Blackened Mahi Mahi

  • 4 mahi mahi filets (about 6 ounces each)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • The juice of 1 lemon

For the Tacos

  • 6-8 corn tortillas
  • Shredded cabbage slaw
  • Sliced red onion
  • Cilantro

For the Sauce

  • ½ cup mayonnaise
  • 2 tablespoons hot sauce
  • 1 tablespoon honey
  • Salt and pepper (about ½ teaspoon salt and ¼ teaspoon pepper to taste)
  • Juice of 1 lime

Optional Toppings

  • Mango salsa

Instructions

  1. Prepare the Fish: Place the mahi mahi filets on a clean plate and gently pat them dry with a paper towel to remove excess moisture, which helps achieve a good sear.
  2. Make the Spice Blend: In a small bowl, combine garlic powder, onion powder, paprika, oregano, chili powder, kosher salt, and black pepper. Mix thoroughly to create the blackening seasoning.
  3. Season the Fish: Liberally coat both sides of each mahi mahi filet with the prepared spice blend, ensuring even coverage for robust flavor.
  4. Cook the Fish: Heat a cast iron pan over medium-high heat and add the butter and olive oil. Once hot and shimmering, place the seasoned filets in a single layer in the pan. Cook undisturbed for several minutes until the bottom is golden brown. Carefully flip using a fish spatula and cook for an additional 3-4 minutes until the fish is opaque and cooked through. Squeeze fresh lemon juice over the cooked filets.
  5. Make the Creamy Spicy Sauce: In a small bowl, whisk together mayonnaise, hot sauce, honey, salt, pepper, and lime juice until smooth and well combined.
  6. Char the Tortillas: Using an open gas flame, grill, or cast iron pan over medium heat, char each corn tortilla for about 1 minute per side until edges are lightly blackened. Keep the charred tortillas wrapped in a clean kitchen towel to stay warm.
  7. Assemble the Tacos: Slice the cooked mahi mahi into strips. Place them onto warm, charred tortillas. Top with shredded cabbage slaw, sliced red onion, a drizzle of the creamy spicy sauce, fresh cilantro leaves, and a squeeze of lime juice. Optionally, add a spoonful of mango salsa for an extra burst of flavor.

Notes

  • If you don’t have a cast iron pan, a heavy skillet will also work but may not sear as well.
  • Adjust the hot sauce in the creamy sauce to your preferred spice level.
  • Charred tortillas add great flavor but can be warmed in a dry pan if you prefer.
  • Mango salsa is optional but adds a fresh, sweet contrast to the spiced fish.
  • Leftover cooked mahi mahi can be refrigerated and reused in salads or wraps within 2 days.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Mexican

Find it online: https://flavorhug.com/mahi-mahi-tacos-with-spicy-mayo-and-mango-salsa-recipe/