Blackened Mahi Mahi Tacos

These Blackened Mahi Mahi Tacos with Mango Slaw will be your new favorite fish taco! The spiciness of the fish combined with the sweetness of the slaw are the perfect combo!

You guys… these Blackened Mahi Mahi Tacos are EVERYTHING to me right now!

After living in Florida for several years, I’ve definitely had my fair share of fish tacos. I probably have them at least once a week when I go out to eat.

But eating out all the time can get a little spendy, so I’ve been trying to cut back a bit. I figured I could recreate my favorite fish tacos at home for a fraction of the price. Whoop Whoop!

For the past couple of weeks I’ve been experimenting with spices and have finally created the perfect Blackened Seasoning for this recipe!

Blackened Mahi Mahi Taco Recipe Ingredients

• 4 Mahi Mahi fillets 6oz each
• 3 Tbs Coconut Oil
• 2 Tbs ground Smoked Paprika
• 1 tsp ground Cayenne
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp dried Oregano
• 2 tsp Sea Salt
• 1 tsp Black Pepper
• Soft Tortilla Shells (I used gluten free corn tortillas)

Mango Slaw Ingredients

• 3 1/2 cups shredded Red Cabbage
• 1 Mango chopped
• 2 tsp EVOO
• 1/4 cup chopped Cilantro
• 1/2 tsp Sea Salt
• 1 Lime juiced

How to Make Mango Slaw

Now let’s just talk about this Mango Slaw for a second. Wowza!

It was super easy to make. I actually whipped this up before thawing out the Mahi, that way it could marinade in the fridge for a bit. This also helped soften up the Red Cabbage.

This Mango Slaw is the perfect fit for these tacos. It’s like a match made in taco heaven.

1. In a large bowl add Red Cabbage, Mango, EVOO, Cilantro, Salt, and Lime Juice.
2. Mix well and refrigerate until tacos are done.

How to Make Mahi Mahi Tacos

• In a small bowl mix together Paprika, Cayenne, Garlic Powder, Onion Powder, Oregano, Salt and Pepper.
• Spread mixture evenly over each Mahi Mahi fillet coating all sides.
• Add Coconut Oil to a large cast iron skillet, heat on med/high heat.
• When oil is melted and shimmering add Mahi Mahi fillets.
• Cook 4 minutes each side or until cooked all the way through (cook time can vary by the thickness of each fillet).
• Once fish is cooked, chop the fillets up into bite size pieces with your spatula.
• Add fish to heated Tortilla Shells, top with Mango Slaw.
• Serve immediately.

More Taco Topping Ideas

• Avocado
• Guacamole
• Tomatoes
• Salsa
• Sour Cream
• Cheese
• Jalapeños

Why you’ll love this Fish Taco Recipe

These Tacos are:

• Spicy
• Sweet
• Flaky
• Full of flavor
• and INSANELY delicious!

More Taco Recipes

• Spicy Shrimp Tacos with Avocado Cilantro Sauce
• Veggie Fajita Tacos
• Tilapia Fish Tacos with Avocado Cilantro Sauce
• Slow Cooker Hawaiian Chicken Tacos
• Caribbean Fish Tacos
• Baja Shrimp Tacos with Fiesta Avocado Salsa

If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!

I LOVE seeing what you guys cook up.

Cheers!

*This post first appeared on Tastefulventure on May 2019 and has recently been updated with new information and media to benefit the reader.

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More Blackened Seasoning Recipes

• Blackened Shrimp Quinoa Salad with Avocado Cilantro Dressing
• Blackened Chicken Caesar Salad
• Blackened Mahi Mahi Sandwich
• Blackened Tuna Steaks
• Black and Blue Burgers
• Blackened Shrimp Cobb Salad
• Blackened Flank Steak Tacos with Avocado Lime Sauce