I am finally getting around to posting this blackened mahi mahi taco recipe. I was inspired by this amazing sauce on from these southwest chicken wraps, as I knew it would be so good on a fish taco. It has great smoky, lightly spicy chili flavor that goes great with the blackened fish.
I like mahi maih for these tacos because it is a such a sturdy, substantial fish and it holds up really well as a meaty component in these tacos. One tip I really did not learn until way too late, when using store bought corn tortillas, heat a dry skillet over high heat and add each tortilla to the skillet for a few seconds on each side and stack them right before serving. This makes the tortillas so fresh and pliable and almost like you made them yourself. I like to get a little bit of browning or blistering on them, but don’t leave them too long on the pan or they get dried out.
Blackened Mahi Mahi Tacos
Ingredients
For the fish:
- 1 lb mahi mahi filets
- 2 tbsp oil
- 1 tsp salt
- fresh black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp coriander
- 1/2 tsp dried oregano
- pinch of cayenne
For the sauce:
- 2 garlic cloves minced
- 1/2 cup mayo
- 1/2 cup sourcream
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1 tbsp lime juice
- 1-2 tbsp sauce from chiles in adobo
- 1 jalapeno from the chiles in adobo minced
- salt to taste
For the tacos:
- corn torillas warmed in a hot skillet
- shredded cabbage
- southwest sauce
Instructions
- For the sauce: combine all the ingredients and mix well. Taste and add more salt, spices, lime or adobo as needed.
- Heat a skillet over medium heat and dry the fish. Mix the spices and salt and pepper for the fish together then sprinkle over the filets. Place each in the skillet and cook over medium, flipping once or twice, until fully cooked and flaking. 6-10 minutes depending on the thickness and size of your fish.
- When fish is ready, warm the tortillas and serve with the sauce and cabbage.