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Blackened mahi mahi fish tacos on a platter with mango and sauce.
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5 from 13 votes

Blackened Fish Tacos

An authentic homemade blackened seasoning blend lends its signature heat to these smoky blackened Mahi tacos. A kick of cajun flavor in every bite that is ready in under 30 minutes!
Prep Time7 minutes
Cook Time13 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Cajun
Servings: 10 tacos
Calories: 303kcal
Author: Rachel
Cost: $10

Ingredients

Fish

  • 1 lb Mahi Mahi fillets 3-4 fillets
  • 2 tablespoon butter

Cajun Blackening Seasoning

  • 2 teaspoon Smoked Paprika regular is fine too
  • ½ teaspoon Cayenne Pepper This is 3 pepper spicy rating, for less heat, add just a pinch or less.
  • ½ teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Dried Thyme
  • ¼ teaspoon Oregano
  • ¼ teaspoon Salt
  • ¼ teaspoon White Pepper can use black pepper as a substitute

Fish Taco Topping Ideas

  • 1 cup Mango diced
  • ¼ cup Red Onion diced
  • ¼ cup Cilantro chopped
  • 3 Limes cut into wedges
  • 1 Avocado sliced or chunked
  • 3 cups   Shredded Cabbage
  • 10-12 6-inch Corn Tortillas
  • 1 cup Avocado Crema
  • 1 cup Sour Cream or Salsa

Instructions

  • The key is to use a cast iron skillet over medium-high to high heat. If you don't have a cast iron pan, a regular steel pan will work. Note that the fish may not get the same "stick" to the pan while blackening.
  • Combine seasonings in a small bowl. Pat the fish fillets dry. Generously sprinkle the fillets with the spice mixture on both sides, working the mixture into the surface evenly.
  • Prepare the toppings while the fish rests coated in seasoning. Optional - in a bowl, squeeze two limes over the cabbage and stir in a few tablespoons of finely cut cilantro.
  • Pre-heat pan thoroughly over medium-high heat. Once the pan is searing hot, add butter to the hot pan. Place the fish fillets in the pan immediately once the butter has melted, taking care not to let them touch.
  • Allow fish fillets to form a blackish-brown crust on one side. Then flip the fillet to finish it off. Cook about 5 minutes total for ½-inch-thick fish (3-4 minutes one side and a minute or 2 on the other). Timing will depend on thickness.
  • Prepare the tortillas. Heat a dry pan over medium heat. Once the pan is thoroughly heated up, cook about 15-30 seconds per side. Or try cooking tortillas directly over a med-low gas flame on each side to get the same roasting effect.

Notes

This method may produce lots of smoke, and that's ok! If you don't have a good hood vent over your stove, consider opening a window. It's a good idea in a small kitchen especially. The fish cooks fast, so it won't be long. 
Storage Suggestions
Serve: Fish can keep at room temperature for up to 2 hours before it should be refrigerated.
Refrigerate: Store in the refrigerator, wrapped tightly in aluminum foil or in an airtight container for up to 4 days. Don’t cut up the meat until ready to reheat.

Nutrition

Serving: 2tacos | Calories: 303kcal | Carbohydrates: 41g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 150mg | Potassium: 600mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1400IU | Vitamin C: 50mg | Calcium: 54mg | Iron: 1mg