Two Blackened Mahi Mahi Fish Tacos Recipe

Prep fillets

Pat the mahi mahi dry with paper towels. If fillets are large, cut into 6 portions suitable for tacos (about 3–4 ounces each).

Combine the blackening spice: in a small bowl mix paprika, smoked paprika, ground cumin, onion powder, garlic powder, dried oregano, cayenne, kosher salt, and black pepper until evenly blended.

Coat the fish: lightly brush both sides of each fillet with 1.5 tbs olive oil. Sprinkle the spice mix evenly and press gently so it adheres, coating both sides.

Heat a large cast-iron or heavy skillet over medium-high heat until very hot (about 2–3 minutes). Add 1 tbs vegetable oil or clarified butter and swirl to coat.

Cook the fillets: place fillets in the hot skillet, leaving space between pieces. Cook 2.5–3 minutes without moving for a good sear. Flip and cook 1.5–3 minutes more depending on thickness, until internal temperature reaches 130–135°F (medium) and fish flakes easily. Remove to a plate and let rest 2 minutes, then flake into bite-sized pieces for tacos.

Combine vegetables: in a large bowl toss the thinly sliced red cabbage, green cabbage (if using), grated carrot, thinly sliced red onion, and chopped cilantro.

Make the dressing: whisk together lime juice, apple cider vinegar, olive oil, honey, kosher salt, and black pepper until emulsified.

Dress the slaw: pour the dressing over the cabbage mixture and toss thoroughly to coat. Taste and adjust seasoning with more salt or lime if needed. Let sit at room temperature for 10 minutes to soften slightly (or chill up to 30 minutes).

Make the base: in a medium bowl combine mayonnaise and sour cream (or Greek yogurt). Stir until smooth.

Add flavor: mix in the minced chipotle, adobo sauce, lime juice, minced garlic, chopped cilantro, dried dill (if using), kosher salt, and black pepper. Stir to combine.

Thin to desired consistency: whisk in buttermilk 1 tbs at a time until the dressing reaches a pourable but still creamy consistency suitable for drizzling over tacos. Taste and adjust chipotle/adobo for heat or lime for brightness. Chill for 10 minutes if time allows.

Warm tortillas: heat a dry skillet over medium-high heat. Warm each tortilla 20–30 seconds per side until pliable and lightly charred in spots, or wrap in foil and keep in a 250°F oven for 10 minutes.

Build tacos: place a spoonful of red cabbage slaw on each warm tortilla. Top with flaked blackened mahi mahi pieces.

Finish and serve: drizzle 1–2 tbs of chipotle lime ranch over each taco, add avocado slices if using, sprinkle with crumbled cotija, and garnish with cilantro leaves. Serve with lime wedges alongside for squeezing.