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Blackened Mahi Mahi Tacos

Blackened mahi mahi tacos pair skillet-seared fish with crisp cilantro slaw and a tangy lime crema. The fish gets a dark, spicy crust, then is tucked into warm corn tortillas with lime wedges on the side.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Slaw
  • 1 bag (12 oz) coleslaw mix
  • 0.25 cup fresh cilantro chopped
  • 1 tbsp apple cider vinegar
  • 0.5 tsp kosher salt
Lime crema
  • 0.5 cup sour cream
  • 1 tbsp fresh lime juice
  • 1 tsp hot sauce
Blackened mahi mahi
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 0.5 tsp cayenne pepper
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1.5 lb mahi mahi fillets cut into 8 equal pieces and patted dry
  • 1 tbsp neutral oil divided
For serving
  • 8 corn tortillas 6-inch
  • 1 lime cut into wedges

Equipment

  • 1 12-inch skillet
  • 1 microwave

Method
 

Make the slaw
  1. Toss the coleslaw mix, cilantro, apple cider vinegar, and kosher salt in a medium bowl; set aside for at least 10 minutes.
Make the lime crema
  1. Stir the sour cream, lime juice, and hot sauce together in a small bowl until smooth.
Season and cook the fish
  1. Combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne, kosher salt, and black pepper in a small bowl.
  2. Rub the spice mixture over all sides of the mahi mahi pieces.
  3. Heat a 12-inch skillet over medium-high heat until very hot, about 2 minutes.
  4. Add 1 1/2 teaspoons of the oil and half the fish in a single layer.
  5. Cook the fish for 2–3 minutes per side, until the seasoning is darkened and the thickest pieces reach 145°F; transfer to a plate and repeat with the remaining oil and fish.
Warm and assemble
  1. Stack the tortillas between damp paper towels and microwave until warm and pliable, 30–45 seconds.
  2. Divide the fish among the tortillas, top with the slaw and lime crema, and serve with lime wedges.

Notes

For the best crust, pat the mahi mahi dry before rubbing it with the spices. Refrigerate leftover fish, slaw, and crema separately for up to 2 days; freezing is not recommended. Plain Greek yogurt can replace the sour cream.