two blackened mahi mahi tacos sitting on a wooden cutting board.

Blackened Mahi Mahi Tacos

  • Author: Jennifer Shreckengost
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 3 -4 1x


A spicy yet fresh blackened Mahi Mahi taco recipe that you’re sure to enjoy!



  • 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


  1. Prepare sriracha mayo ahead of time by mixing all ingredients in a small bowl. Store in the refrigerator until ready to serve
  2. Cut avocados into small chunks and set aside until ready to serve
  3. Mix all dry spices in a small bowl
  4. Rub spice mixture over both sides of the fish fillets until fully coated
  5. Place cast iron skillet on the burner and turn heat to high, then add 2 tbsp of avocado oil to the pan
  6. Once the oil is melted and pan is hot, reduce heat down to medium and add in fish fillets
  7. 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
  8. Remove fish from pan, and using two forks flake into small chunks
  9. Add cabbage to taco shell, then top with fish, avocado and sriracha mayo

  • Category: dinner
  • Cuisine: American

Keywords: mahi mahi tacos, blackened mahi mahi, gluten-free