Blackened Fish Tacos

Blackened fish tacos are a delicious and easy way to enjoy a taco night at home. The key to making them is to get the fish nicely blackened on the outside while keeping it moist and flaky on the inside.

I use Mahi-Mahi

I like to use mahi-mahi for these tacos, but you could also use cod, snapper, or any other white fish. The fish is simply seasoned with a blend of cumin, smoked paprika, garlic powder, and chili powder, then pan-fried until crisp. I like to serve the tacos on soft tortillas with shredded cabbage, diced avocado, and a dollop of sour cream or yogurt. Blackened fish tacos are best enjoyed fresh, so be sure to make them just before you're ready to eat!

What is so good about Mahi-Mahi

Most people who have mahi-mahi for the first time are surprised by how good it is. The fish has a firm texture and a mild, sweet flavor that pairs well with a variety of condiments and side dishes. Mahi-mahi is also an excellent source of protein and omega-3 fatty acids, making it a healthy option for those who are looking to add more seafood to their diet. In addition, mahi-mahi is relatively easy to cook, and can be prepared in a variety of ways. Whether you grill it, fry it, or bake it, mahi-mahi is sure to be a hit at your next meal.

This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.

Jump to:

• I use Mahi-Mahi
• What is so good about Mahi-Mahi
• Ingredients
• Instructions
• Substitutions
• Storage
• Top 5 tips
• Blackened Fish Tacos

Ingredients

Blackened Seasoning Ingredients:

1 T. onion powder
1 T. garlic powder
1½ T. smoked paprika
1 T. dried thyme
1 T. dried oregano
2 t. sea salt
1 t. black pepper
½ t. - 1 t. cayenne pepper*

* Adjust amount of cayenne to reach desired level of heat 

Coleslaw Ingredients:

3 c. green cabbage, thinly sliced
1 c. red cabbage, thinly sliced
Optional: ½ c. kale leaves, finely chopped
1 large carrot, shredded
⅓ c. Greek yogurt
1 T. apple cider vinegar
¾ t. ground cumin
¾ t. spicy Dijon mustard
1 T. fresh lime juice
Sea salt and black pepper, to taste

Remaining Ingredients:

2 T. extra virgin olive oil
18-20 oz. mahi-mahi or another firm white fish
4-5 large radishes, trimmed and thinly sliced
3 T. fresh cilantro leaves, chopped
8 8-inch corn or gluten-free tortillas

Instructions

Directions:

1. Combine the ingredients for the Blackened seasoning in a small bowl and stir to combine. Set aside.
   
   
2. To prepare the coleslaw, add the sliced cabbage, kale leaves (if using), and shredded carrot to a large, non-reactive bowl. Whisk the Greek yogurt, apple cider vinegar, ground cumin, Dijon mustard, and lime juice together in a smaller bowl and pour over top of the other vegetables. Season with salt and black pepper, to taste, and toss to combine. Set aside.
   
   
3. Generously season both sides of the mahi-mahi with the blackened seasoning and rub to cover the entire fish and to make sure it adheres well. Carefully slice the fish into bite-sized pieces and set aside.
   
   Note: You can slice the fish before seasoning, but it takes longer to coat each piece individually and the blackened flavor will be much stronger if all sides are coated.
   
   
4. Add the olive oil to a large cast iron or other skillet over medium heat. Once heated, add the seasoned fish and cook until opaque and flakey, approximately 3-4 minutes per side. Remove from heat and set aside.
   
   
5. To serve, evenly divide the creamy coleslaw and blackened fish between the 8 tortillas. Top with the sliced radishes and fresh cilantro leaves. If desired, drizzle some Creamy Avocado Sauce on top. Enjoy!  

Substitutions

There are a few substitutes you could use when making mahi-mahi Blackened Fish Tacos. For the mahi-mahi, you could use another type of white fish like halibut, cod, or tilapia. For the blackening spice blend, you could use Cajun seasoning. And for the tortillas, you could use soft tacos or even lettuce wraps. So if you're in a pinch, there are a few ways you can still make delicious mahi-mahi Blackened Fish Tacos.

Storage

Blackened Fish Tacos can be stored in the fridge for 2-3 days. If you are not going to eat them within that time frame, it is best to freeze them. When storing mahi-mahi Blackened Fish Tacos in the fridge, be sure to place them in an airtight container. This will help to keep them fresh and prevent them from drying out. When reheating mahi-mahi Blackened Fish Tacos, it is best to do so in the oven or on the stovetop. Microwaving mahi-mahi Blackened Fish Tacos can cause them to become rubbery and dry out.

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