Crispy Blackened Mahi-Mahi Tacos Recipe Easy Homemade with Fresh Cabbage Slaw

why make this recipe

Crispy Blackened Mahi-Mahi Tacos are a delicious and fun way to enjoy fish. The combination of juicy, well-seasoned mahi-mahi with fresh cabbage slaw wrapped in warm tortillas makes a perfect meal. These tacos are not only full of flavor, but they are also easy to make at home. You can adjust the spice level to your liking, and the fresh ingredients make each bite refreshing. Whether for a weeknight dinner or a casual get-together, these tacos are sure to impress.

how to make Crispy Blackened Mahi-Mahi Tacos

Ingredients:

• 1 lb mahi-mahi fillets, skin removed
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• ½ tsp cayenne pepper (adjust to taste)
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp vegetable oil or avocado oil
• 2 cups shredded green cabbage (about 5.3 oz)
• 1 cup shredded red cabbage (about 2.6 oz)
• 1 small carrot, julienned or grated
• ¼ cup fresh cilantro, roughly chopped
• 2 tbsp fresh lime juice
• 1 tbsp apple cider vinegar
• 1 tsp honey or agave syrup
• Salt and pepper to taste
• 8 to 10 small corn or flour tortillas, warmed
• Optional toppings: sliced avocado, pickled jalapeños, sour cream or crema, fresh lime wedges

Directions:

1. Mix the blackening seasoning by combining smoked paprika, garlic powder, onion powder, cumin, cayenne, oregano, salt, and black pepper in a small bowl.
2. Pat the mahi-mahi fillets dry with paper towels. Evenly coat each fillet with the blackening seasoning and press gently. Let them rest for 5 minutes.
3. To prepare the cabbage slaw, toss the shredded green cabbage, red cabbage, carrot, and cilantro in a large bowl.
4. In a smaller bowl, whisk together lime juice, apple cider vinegar, honey, salt, and pepper, then pour this mix over the cabbage and toss well. Let sit while cooking the fish.
5. Heat a cast-iron or heavy skillet over medium-high heat. Add 2 tablespoons of oil and heat until shimmering but not smoking.
6. Sear the seasoned mahi-mahi fillets in the hot pan without crowding, cooking for 3 to 4 minutes per side until the crust is dark and the fish flakes easily, about 8 minutes total.
7. Warm the tortillas in a separate dry skillet over medium heat for 30 seconds per side or wrap them in foil and heat in a 250°F oven for 10 minutes.
8. Assemble the tacos by placing pieces of blackened mahi-mahi on the tortillas, topping with cabbage slaw and any optional toppings you like. Serve immediately with lime wedges.

how to serve Crispy Blackened Mahi-Mahi Tacos

Serve the tacos hot, fresh out of the skillet, with lime wedges on the side for an extra burst of flavor. Optional toppings such as sliced avocado, pickled jalapeños, or a dollop of sour cream add richness and texture. These tacos work well for a casual meal or a special gathering.

how to store Crispy Blackened Mahi-Mahi Tacos

If you have leftovers, store the components separately. Keep the blackened mahi-mahi in an airtight container in the fridge for up to 2 days. The cabbage slaw can also be stored in another container, and it’s best eaten within a day or two for freshness. Reheat the mahi-mahi in a skillet and warm the tortillas before serving.

tips to make Crispy Blackened Mahi-Mahi Tacos

• Adjust the cayenne pepper based on your spice preference. If you like it mild, use less or omit it.
• Make sure your skillet is hot before adding the fish to get a great crust.
• Don’t overcrowd the pan when searing the mahi-mahi. It cooks better when there’s space.
• Use fresh ingredients for the slaw for the best flavor.

variation

You can substitute mahi-mahi with other firm white fish like tilapia or snapper. For a vegetarian option, try using grilled veggies or a black bean mix instead. You can also switch up the slaw by adding things like sliced radishes or a touch of pineapple for sweetness.

FAQs

1. Can I use frozen mahi-mahi?
Yes, you can use frozen mahi-mahi, but make sure to thaw it completely before cooking for even seasoning and cooking.

2. What type of tortillas should I use?
You can use either corn or flour tortillas, depending on your preference. Corn tortillas have a stronger flavor, while flour tortillas are softer and can hold more filling.

3. Can I make the slaw in advance?
Yes, you can prepare the slaw a few hours in advance. Just keep it covered in the refrigerator until you are ready to serve. This allows the flavors to meld together nicely.