Blackened Mahi Mahi Tacos
Ingredients
- 1 lb mahi mahi fillets
*see note below
- 1 tablespoon unsalted butter
*salted will work too, consider reducing salt in blackening seasoning mix.
- 1 tablespoon ground cumin
- 1 teaspoon ancho chili powder
*regular chili powder will also work
- 1 teaspoon smoked paprika
*regular paprika will do the trick but smoked is EXTRA delicious.
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 3 cups coleslaw mix
*see note below
- ½ cup 0% Fat Greek yogurt
*see note below
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons white wine vinegar
- 10 small corn tortillas
*or flour if preferred
- Optional toppings: Baja sauce
sour cream, shredded cheese, lime wedges, jalapeno slices, avocado slices, chopped cilantro, salsa, guacamole.
Directions
- 1
Rinse fish fillets and pat dry. Set aside.
- 2
Combine ingredients for blackening seasoning in a small mixing bowl and whisk well. Sprinkle seasonings on both sides of your mahi mahi and rub in so it thoroughly covers each fillet.
- 3
Measure butter into a sauté pan and place on medium heat. Once butter has fully melted, add fish fillets and fry on each side for 3-4 minutes.
- 4
Once the mahi mahi is flaky and internal temperature has reached 137°F, it is done. Keep in mind that some fillets may cook slower or faster depending on thickness (I highly recommend using a meat thermometer to check your fish).
- 5
Allow fillets to rest and make your slaw. Combine coleslaw mix, Greek yogurt, salt, pepper and white wine vinegar. Mix until ingredients are well incorporated. (*Tip: if you like sweeter coleslaw, add some honey)!
- 6
Assemble tacos and add desired toppings. Enjoy! (*Tip: I like to heat my tortillas on a frying pan to give them some warmth and color, it takes a little extra time but is very tasty. You can also wrap them in damp paper towels and microwave for 30 seconds to soften them up a bit)!
Blackened Mahi Mahi Tacos
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About this Recipe
Craving a vibrant, flavorful dinner that's both healthy and ready in a flash? These Blackened Mahi Mahi Tacos bring restaurant-quality taste to your table in less than 30 minutes, making them perfect for any busy weeknight.The secret lies in perfectly seared mahi mahi, coated in a robust blackening seasoning blend of cumin, ancho chili powder, and smoked paprika, creating a beautiful crust and flaky interior. Paired with a simple yet tangy homemade slaw made with Greek yogurt and white wine vinegar, every bite is a delightful contrast of textures and flavors.You'll savor succulent, tender mahi mahi with a rich, smoky, and subtly spicy kick, balanced by the bright, crisp crunch of the vinegar-dressed coleslaw. Piled high on warm corn tortillas and adorned with your favorite fresh toppings like creamy avocado, zesty lime, and a drizzle of Baja sauce, these tacos are a refreshing and satisfying meal. Despite their gourmet appeal, they come together with surprising ease, proving that healthy and delicious can go hand-in-hand.Feel free to make these tacos your own! If you don't have ancho chili powder, regular chili powder works well, and standard paprika can substitute for smoked, though smoked adds an extra layer of deliciousness. For the slaw, you can use your preferred coleslaw mix. You can also swap small corn tortillas for flour tortillas if that's your preference, and get creative with toppings—shredded cheese, salsa, or guacamole are all fantastic additions alongside the recommended sour cream and fresh cilantro.These Blackened Mahi Mahi Tacos are an ideal choice for a casual weeknight dinner or a light weekend lunch. Serve them with plenty of lime wedges for an extra burst of freshness, and arrange a colorful spread of optional toppings to let everyone build their perfect taco.