Even if you’re landlocked you can still enjoy blackened Mahi Mahi tacos right at home! In fact, you can bring the beach right to your own kitchen with all of our Mahi Mahi Recipes!
Blackened Mahi Mahi Tacos
Skip the local cantina tonight and fix these blackened Mahi Mahi tacos! Until I met my husband, trying fish tacos was most likely out of the question. He’s pushed me out of my comfort zone and convinced me to give fish tacos a try. I have to admit, I think my blackened Mahi Mahi tacos might rank up there with the top three fish tacos I’ve ever had! This blackened Mahi Mahi is spicy, yet light and flaky. So. Dang. Good.
Where can I buy fresh Mahi Mahi?
Living in a landlocked area of the country, purchasing fresh fish can be a challenge. However, thanks to local organic markets it’s getting much easier. I always look for wild-caught Mahi Mahi, which you can usually find at most health/organic grocery stores.
Do I need a cast iron skillet to blacken Mahi Mahi?
Preferably, yes. Cast iron skillets handle high cooking temperatures much better than nonstick or stainless steel pans. If you don’t have a cast iron skillet available, you can also blacken your Mahi Mahi on the grill.
Is Mahi Mahi fishy tasting?
No, Mahi Mahi is a very mild white fish with a fairly neutral flavor profile.
Are Mahi Mahi tacos gluten-free?
Mahi Mahi itself is gluten-free. To ensure a gluten-free meal, I suggest using corn tortillas and make sure your spices are gluten-free as well.
How to blacken Mahi Mahi
- To blacken the fish you’ll want to use a cast iron skillet.
- Add in two tablespoons of avocado oil and heated the cast iron skillet on high.
- Then, I turn down the heat to medium just before adding the fish. Cook for 6 minutes on one side, then flip and cook for another 6 minutes. The seasonings will blacken but won’t burn.
- Remove the Mahi Mahi fillets from the skillet, and tear into small chunks. From there you can build your blacked Mahi Mahi fish tacos!
Try these other Mahi Mahi taco recipes!
- Mahi Mahi Fish Tacos with Jicama Slaw
- Mahi Mahi Fish Tacos with Chipotle Mango Salsa
- Grilled Mahi Mahi Fish Tacos
- 3 fresh or frozen wild-caught Mahi Mahi fillets
- 1 cup thinly sliced red cabbage
- 1 avocado
- 2 tbsp avocado oil
- 1 cup thinly sliced green cabbage
- 1 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 1/2 tsp onion powder
- 1 tsp cumin
- 1/2 tsp black pepper
- 1 tsp pink sea salt
- Organic corn tortillas (or tortillas of your choice)
For sriracha mayo:
- 3/4 cup mayo
- 3 tbsp sweet-hot chili sauce
- 2 tsp sriracha sauce
- 1 tsp red pepper flakes
- Prepare sriracha mayo ahead of time by mixing all ingredients in a small bowl. Store in the refrigerator until ready to serve
- Cut avocados into small chunks and set aside until ready to serve
- Mix all dry spices in a small bowl
- Rub spice mixture over both sides of the fish fillets until fully coated
- Place cast iron skillet on the burner and turn heat to high, then add 2 tbsp of avocado oil to the pan
- Once the oil is melted and pan is hot, reduce heat down to medium and add in fish fillets
- Cook approximately 4-5 minutes per side until it's blackened on the outside and cooked through. The fish will be done when it flakes easily with a fork
- Remove fish from pan, and using two forks flake into small chunks
- Add cabbage to taco shell, then top with fish, avocado and sriracha mayo
Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.