The Best Blackened Mahi Mahi Tacos with Cilantro Lime Sauce

5 from 1 vote

The Best Blackened Mahi Mahi Tacos with Cilantro Lime Sauce

These Mahi-Mahi tacos are filled with smokey, tangy, spicy flavor that seared to perfection. A nice topping of crunchy cabbage slaw and creamy spicy cilantro lime sauce makes a fish lover out of the toughest critic.

Prep Time20

Cook Time15

Total Time35

Course: light lunch or dinner, quick-easy meal

Cuisine: Mexican-American, Tex-Mex

Servings: servings

Calories: 463kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

Mahi Mahi

24 oz Mahi Mahi filets 4 filets at 6 oz. each
1 Tablespoon Olive oil
2 Tablespoons Unsalted butter
1 Lime cut into wedges

Blackened Seasoning

2 Tablespoons Smoked paprika
1 Tablespoon Cayenne powder more if you want it spicier
1 Tablespoon Onion powder
1 Tablespoon Garlic powder
1 teaspoon Black pepper
1 teaspoon Sea salt
½ teaspoon Dried basil
½ teaspoon Dried oregano
½ teaspoon Dried thyme

Cilantro Lime Sauce

12 ounces Sour cream
2 Cloves garlic minced
1 Bunch fresh cilantro chopped
2 Tablespoons Lime juice fresh
3 Tablespoons Olive oil
Salt to taste

Tortillas

12 Corn tortillas
Non-stick Cooking Spray
Shredded cabbage slaw mix for topping Store bought

Instructions

Blackened Seasoning

In a small bowl, add all the ingredients for the seasoning and mix well. Set aside.

Mahi Mahi

Gently pat the fish filets with paper towels until dry to the touch.
Season the filets on one side by pressing the blackened mix onto the fish. Turn the filets over and repeat.
Add the butter and oil to a large skillet and heat over medium-high heat until melted.
add the filets to the skillet and cook approximately 5 minutes per side or until golden brown.
Transfer filets to a serving plate and squeeze the lime or lemon wedge over them, let rest for about 3 minutes.
Cut the filets into bit-size pieces to add them to the tacos.

Cilantro Lime Sauce

Add all of the ingredients to a food processor and mix until smooth.

Tortillas

Spray a medium size skillet with the non-stick cooking spray and cook the tortillas over medium heat, adding two or three tortillas to the skillet at a time.
Let them cook approximately 30 seconds on each side or until golden brown.
Assemble the tacos beginning with the mahi mahi, top with shredded cabbage slaw and cilantro lime sauce.
Serve warm.

Notes

Additional toppings include avocado slices, guacamole, shredded Mexican cheese and sour cream.

Flour tortillas pair well with this dish if you are not a fan of corn tortillas.

refrigerate leftover mahi mahi within two hours of cooking in an airtight container, or wrap rightly with heavy duty aluminum foil.

Leftover mahi mahi should be safe for you to eat for a maximum of 3 days after it has been cooked. These filets reheat nicely in an air fryer at 350℉ for 3-5 minutes.

Leftover Blackened seasoning may be store in an air-tight container away from light.

Nutrition