Mini Blackened Mahi Mahi Tacos Recipe

Combine chopped tomatoes, red onion, minced jalapeño and chopped cilantro in a bowl. Add lime juice, olive oil, salt and pepper. Stir gently to combine. Taste and adjust salt or lime. Let sit at room temperature while preparing other components (15–30 minutes) to allow flavors to meld.

In a medium bowl whisk together rice vinegar, lime juice, honey and mayonnaise until smooth. Season with salt and pepper. Add shredded green and red cabbage, carrot and chopped cilantro. Toss to coat evenly. Chill briefly if desired (10 minutes).

In a small bowl combine mayonnaise, minced chipotle, adobo sauce, lime juice, minced garlic and salt. Mix until homogeneous. Taste and add more chipotle or adobo for extra heat. Refrigerate until assembly.

Whisk together sour cream, lime zest, lime juice and salt until smooth. Adjust lime or salt to taste. Refrigerate until ready to use.

Pat the mahi mahi dry with paper towels and cut into 12 equal bite-size pieces (about 1–1.5 oz each) for mini tacos.

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, ground cumin, cayenne, salt and black pepper to make the blackening spice.

Brush or toss the fish pieces with 1 tablespoon olive oil to lightly coat. Sprinkle the blackening spice evenly over all sides, pressing gently so it adheres.

Heat a large nonstick or cast-iron skillet over medium-high heat until very hot. Add 1 tablespoon butter and swirl to coat. Add fish pieces in a single layer (work in two batches if needed) and sear 1.5–2 minutes per side until a dark crust forms and the fish is opaque and flakes easily. Avoid overcooking; internal temperature should reach about 135–140°F (57–60°C) for moist fish. Remove to a plate and keep warm.

Warm a tablespoon of vegetable oil in a skillet over medium heat. Working in batches, briefly warm each mini tortilla 20–30 seconds per side until pliable and lightly charred in spots. Keep wrapped in a clean towel to stay warm and soft.

Build the tacos

Place a warm mini tortilla on your work surface. Spread about 1 teaspoon of chipotle aïoli across the center, then add a small spoonful (about 1 tablespoon) of island slaw.

Top the slaw with one piece of blackened mahi mahi. Add about 1 teaspoon of tomato relish on top of the fish, then drizzle approximately 1 teaspoon of lime sour cream over everything.

Garnish each taco with a few cilantro leaves or micro cilantro and a small piece of pickled red onion if using. Serve immediately with lime wedges alongside.