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!
- Prep Time: 15 mins
- Cook Time: 8 mins
- Total Time: 23 mins
- Yield: 6 1x
- Category: Main Dish
- Method: Skillet
- Cuisine: Seafood
Ingredients
Units
Scale
For the Tacos:
- 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)
For the Mango Slaw:
- 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
Instructions
- Start by making the Mango Slaw
- In a large bowl add Red Cabbage, Mango, EVOO, Cilantro, Salt, and Lime Juice
- Mix well and refrigerate until tacos are done
- 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
- Enjoy!
Notes
Nutrition facts do not include Tortilla shells as it can vary by what kind you use and what size they are.
