Delicious Blackened Mahi-Mahi Tacos topped with fresh Mango Salsa and creamy Chipotle Crema.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Pan-searing
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
1½ lbs (680 g) mahi-mahi fillets
2 tbsp olive oil
1 tbsp unsalted butter
Blackening Seasoning:
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp dried thyme
1 tsp ground cumin
½ tsp cayenne pepper (adjust to taste)
1 tsp kosher salt
½ tsp black pepper
Mango Salsa:
2 ripe mangoes, diced
½ red bell pepper, finely diced
¼ red onion, finely diced
1 jalapeño, seeded and minced
¼ cup chopped fresh cilantro
Juice of 1 lime
¼ tsp salt
Chipotle Crema:
½ cup sour cream
¼ cup mayonnaise
1–2 chipotle peppers in adobo sauce, finely minced
1 tbsp adobo sauce
Juice of ½ lime
1 clove garlic, minced
¼ tsp salt
For Serving:
8 small corn or flour tortillas
Shredded cabbage or coleslaw mix
Fresh cilantro
Lime wedges
Sliced avocado (optional)
Crumbled cotija cheese (optional)
Instructions
Make the Mango Salsa: In a medium bowl, combine diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt. Toss gently and refrigerate until ready to serve.
Make the Chipotle Crema: In a small bowl, whisk together sour cream, mayonnaise, minced chipotle peppers, adobo sauce, lime juice, garlic, and salt. Refrigerate until needed.
Season the Fish: Pat the mahi-mahi dry with paper towels. In a small bowl, mix all the blackening seasoning ingredients. Rub both sides of the fish with olive oil and coat generously with the seasoning mixture.
Cook the Fish: Heat a large cast-iron skillet over medium-high heat. Add the butter. Cook the fish for 3–4 minutes per side, depending on thickness, until blackened and the fish flakes easily with a fork (internal temperature 145°F/63°C). Remove from the pan and let rest for 2–3 minutes. Break into large bite-sized flakes.
Warm the Tortillas: Heat tortillas in a dry skillet for 20–30 seconds per side, or wrap in foil and warm in a 300°F (150°C) oven for 5–7 minutes.
Assemble the Tacos: Add a layer of shredded cabbage to each tortilla. Top with the blackened mahi-mahi. Spoon over the mango salsa. Drizzle generously with the chipotle crema. Garnish with fresh cilantro, avocado slices, and cotija cheese if desired.
Notes
Adjust the cayenne pepper in the blackening seasoning to control the spice level.
For a milder salsa, remove the seeds from the jalapeño.
Feel free to substitute other types of fish if mahi-mahi is not available.