Mahi Tacos Recipe
Blackened mahi topped with mango salsa and mixed cheese blend, served over lettuce, in flour tortillas and a side of tri-colored chips. (Two tacos)
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Ingredients
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Fish & Marinade
Mango Salsa
Taco Build & Garnish
Cooking
Method
Fish & Marinade
- 1
Prepare seasoning
In a small bowl, combine paprika, smoked paprika, onion powder, garlic powder, dried oregano, ground cumin, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to blend evenly.
- 2
Season mahi
Pat the 10 oz mahi mahi fillets dry with paper towels. Lightly brush both sides with 1 tablespoon olive oil, then press the spice mixture onto both sides of the fillets to form an even coating. Let rest at room temperature for 5 minutes while you prepare other components.
Mango Salsa
- 3
Dice and mix
Cut 1/2 cup diced ripe mango, 1/4 cup finely diced red bell pepper, and 2 tablespoons finely diced red onion. Mince 2 tablespoons cilantro and (optional) 1 teaspoon seeded minced jalapeño. Combine in a bowl.
- 4
Dress salsa
Add 1 tablespoon fresh lime juice and 1/4 teaspoon salt to the mango mixture. Stir gently to combine. Taste and adjust lime or salt as needed. Cover and chill until ready to serve (can rest while fish cooks).
Cooking
- 5
Heat pan
Heat a 10-inch nonstick or cast-iron skillet over medium-high heat until shimmering. Add 1 teaspoon unsalted butter or neutral oil and swirl to coat.
- 6
Blacken and cook mahi
Place the seasoned mahi fillets in the hot skillet. Cook undisturbed for 2.5 to 3 minutes until a dark crust forms. Carefully flip and cook the other side for 2 to 3 minutes, or until the fish is opaque and flakes easily with a fork (internal temp about 135–145°F / 57–63°C depending on desired doneness). Remove from pan and transfer to a plate; let rest 2 minutes, then flake into bite-sized pieces using two forks.
Taco Build & Garnish
- 7
Warm tortillas
Warm 2 small flour tortillas for 15–20 seconds per side in a dry skillet over medium heat or wrap in a damp paper towel and microwave for 20–25 seconds until pliable.
- 8
Assemble tacos
Lay warmed tortillas flat. Divide 1/2 cup shredded lettuce between the tortillas (about 1/4 cup each). Place the flaked blackened mahi on top of the lettuce (roughly half the fish per taco). Spoon the mango salsa evenly over the fish (about 2–3 tablespoons each). Sprinkle 1/2 cup shredded mixed cheese evenly across both tacos.
- 9
Finish & serve
Serve tacos with lime wedges and a 1-cup side of tri-colored tortilla chips. Add hot sauce or crema if desired. Present two tacos per serving.
