Mahi Tacos Recipe

Prepare the spice mix

In a small bowl combine smoked paprika, paprika, ground cumin, onion powder, garlic powder, dried oregano, cayenne, salt, and black pepper. Mix thoroughly.

Season the fish

Pat mahi mahi fillets dry with paper towels. Brush both sides lightly with olive oil. Evenly rub the spice mix onto both sides of the fillets, pressing gently so the rub adheres. Let sit 5–10 minutes at room temperature.

Cook the fish

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add vegetable oil and swirl to coat. Place fillets in pan and sear 2–3 minutes without moving, until a dark crust forms. Flip and reduce heat to medium; add butter if using and cook another 2–3 minutes until fish flakes easily with a fork and reaches an internal temperature of 135–140°F (57–60°C) for moist fish. Remove to a plate and let rest 3 minutes, then flake into 1–2" pieces suitable for tacos.

Combine the sliced watermelon radish, julienned mango, shredded red cabbage (if using), sliced green onion, and chopped cilantro in a mixing bowl.

In a small bowl whisk together lime juice, honey, extra-virgin olive oil, salt, and black pepper until emulsified. Taste and adjust: add more honey if mango is tart or more lime for brightness.

Pour the dressing over the slaw and toss gently to coat. Let sit 5–10 minutes to marry flavors. Keep chilled until assembly.

In a small bowl combine mayonnaise, minced chipotle, adobo sauce, lime juice, honey, and salt. Stir until smooth and well blended. Taste and adjust heat by adding more adobo or chipotle if desired. Refrigerate until ready to use.

Warm tortillas: heat a dry skillet over medium-high heat. Warm each tortilla 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.

Assemble tacos: spread about 1 tablespoon chipotle mayo across each tortilla. Top with an even portion of flaked blackened mahi (about 4–5 oz of fish total per 3 tacos: roughly 1.5–2 oz per taco), then a generous spoonful of watermelon radish & mango slaw.

Garnish each taco with extra cilantro leaves and pickled red onion if using. Serve immediately with lime wedges for squeezing over tacos.