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Blackened Mahi Fish Tacos recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›Salt Shack On The Bay›Blackened Mahi Fish Tacos Recipe

Blackened Mahi Fish Tacos Recipe

Name: Salt Shack On The Bays Blackened Mahi Fish Tacos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb mahi-mahi fillets (or grouper or large shrimp, peeled & deveined); 2 tbs olive oil; 1 tsp salt; 0.5 tsp black pepper; 1 tbs paprika; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp onion powder; 1 tsp garlic powder; 0.5 tsp dried oregano; 0.25 tsp cayenne pepper; 8 each flour tortillas; 1 cup shredded cheddar or Mexican blend cheese; 2 cups jicama, peeled and julienned; 1 cup green cabbage, thinly shredded; 0.25 cup fresh cilantro, chopped; 2 tbs lime juice; 2 tbs mayonnaise; 1 tsp honey; 0.5 tsp salt; 1 cup mango, small dice; 1 cup tomato, seeded and small dice (or cherry tomatoes halved); 2 tbs red onion, finely diced; 1 each jalapeño, seeded and minced; 2 tbs fresh cilantro, chopped; 1 tbs lime juice; 0.5 tsp salt; 0.5 cup creme fraiche or sour cream; 1 tsp prepared horseradish (creamy); 1 tsp chipotle in adobo, minced (or 1 tsp chili paste)

Inspired by Salt Shack On The Bay

Time35m

Serves4

Wild-caught and freshly blackened mahi-mahi, grouper, or shrimp on flour tortillas topped with shredded cheese, avocado, jicama slaw, and tomato and mango salsa, drizzled with house-made chili horseradish.

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Ingredients

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Fish & Protein

1 lb mahi-mahi fillets (or grouper or large shrimp, peeled & deveined)

2 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

Blackening Spice

1 tbs Watkins paprika

1 tsp Smoked paprika

1 tsp Ground cumin

1 tsp Onion powder

1 tsp Watkins garlic powder

1/2 tsp Dried oregano

1/4 tsp Cayenne pepper

Tortillas & Cheese

8 each Flour tortillas

1 cup shredded cheddar or Mexican blend cheese

Jicama Slaw

2 cups jicama, peeled and julienned

1 cup green cabbage, thinly shredded

1/4 cup Fresh cilantro, chopped

2 tbs ReaLime juice

2 tbs Mayonnaise

1 tsp Honey

1/2 tsp Celtic sea salt

Tomato & Mango Salsa

1 cup mango, small dice

1 cup tomato, seeded and small dice (or cherry tomatoes halved)

2 tbs red onion, finely diced

1 each jalapeño, seeded and minced

2 tbs Fresh cilantro, chopped

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

Chili Horseradish Sauce

1/2 cup creme fraiche or sour cream

1 tsp prepared horseradish (creamy)

1 tsp chipotle in adobo, minced (or 1 tsp chili paste)

1 tsp ReaLime juice

1/4 tsp Celtic sea salt

Assembly & Garnish

1 each avocado, sliced

2 each fresh lime wedges

1 tbs vegetable oil or butter (for pan)

Method

Fish & Protein

Prepare fish

Pat the mahi-mahi (or chosen protein) dry with paper towels. Cut into 6–8 long strips for easy taco filling (if using shrimp, leave whole). Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper.

Make blackening spice

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

Coat protein

Brush the fillets or shrimp lightly with 2 tbs olive oil, then press the blackening spice evenly onto both sides so there's a good coating.

Blacken

Heat a large heavy skillet (cast-iron preferred) over medium-high until very hot. Add 1 tbs vegetable oil or butter and swirl to coat. Add fish pieces in a single layer (don't crowd). Cook mahi-mahi 2–3 minutes per side until a dark crust forms and fish flakes easily (internal temp ~145°F/63°C). For shrimp, cook 1–2 minutes per side until opaque and curled. Remove to a plate and tent loosely with foil to keep warm.

Jicama Slaw

In a bowl whisk together 2 tbs lime juice, 2 tbs mayonnaise, 1 tsp honey and 1/2 tsp salt. Add the julienned jicama, shredded cabbage and 1/4 cup chopped cilantro. Toss to combine and taste; adjust salt or lime as needed. Chill briefly while preparing other components.

Tomato & Mango Salsa

Combine 1 cup diced mango, 1 cup diced tomato, 2 tbs red onion, 1 minced jalapeño, 2 tbs chopped cilantro, 1 tbs lime juice and 1/2 tsp salt in a bowl. Stir gently and refrigerate for at least 10 minutes to let flavors marry.

Chili Horseradish Sauce

Whisk together 1/2 cup creme fraiche (or sour cream), 1 tsp prepared horseradish, 1 tsp minced chipotle (or chili paste), 1 tsp lime juice and 1/4 tsp salt until smooth. Taste and adjust heat (add more chipotle) or horseradish to preference. Chill or keep at room temperature briefly.

Tortillas & Assembly

Warm tortillas: heat a dry skillet over medium and warm tortillas 20–30 seconds per side until pliable, or wrap in foil and heat in a 300°F oven for 8–10 minutes.

Build tacos: lay a warm tortilla flat, sprinkle a little shredded cheese down the center (this helps hold the fish). Add 2–3 oz of blackened mahi (one or two strips) or 2–3 shrimp. Top with a small handful (about 2 tbs) of jicama slaw, 1–2 tbs mango-tomato salsa, a couple of avocado slices, and a drizzle (about 1 tbs) of chili horseradish sauce. Finish with a squeeze of lime wedge.

Serve: Arrange tacos on a platter and serve immediately while fish is hot and crusty. Offer extra salsa, slaw, and sauce on the side.