Print

Blackened Mahi Mahi Tacos Recipe with Easy Mango Pineapple Salsa

blackened mahi mahi tacos - featured image
Print Recipe

A quick and flavorful recipe featuring smoky blackened mahi mahi paired with a sweet and tangy mango pineapple salsa, perfect for a fresh and satisfying taco meal.

Ingredients

Scale
  • 4 mahi mahi fillets (about 6 oz / 170 g each), skin removed
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • ½ tsp cayenne pepper (adjust to taste)
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil or avocado oil (for searing)
  • 1 cup fresh mango, diced (ripe but firm)
  • 1 cup fresh pineapple, diced (sweet and juicy)
  • ½ red bell pepper, finely chopped
  • ¼ red onion, finely chopped
  • 1 small jalapeño, seeded and minced (optional)
  • 2 tbsp fresh cilantro, chopped
  • Juice of 1 lime
  • Salt to taste
  • 8 small corn or flour tortillas (warmed)
  • Optional toppings: shredded cabbage, avocado slices, sour cream or crema, fresh lime wedges

Instructions

  1. Prepare the blackening spice blend by mixing smoked paprika, garlic powder, onion powder, oregano, cumin, cayenne, salt, and black pepper in a small bowl.
  2. Pat the mahi mahi fillets dry with paper towels. Generously coat each side with the spice blend, pressing lightly to adhere. Set aside for 10 minutes.
  3. Make the mango pineapple salsa by combining diced mango, pineapple, red bell pepper, red onion, jalapeño, and cilantro in a medium bowl. Add lime juice and salt to taste. Stir gently and chill.
  4. Heat a cast iron or non-stick skillet over medium-high heat. Add 2 tablespoons of oil and heat until shimmering but not smoking.
  5. Cook the mahi mahi fillets in the hot skillet for 3-4 minutes per side until a dark crust forms and the fish flakes easily but remains moist inside.
  6. Warm the tortillas on a dry skillet or over a gas flame until pliable and slightly charred.
  7. Assemble the tacos by breaking the cooked mahi mahi into chunks and placing on tortillas. Top with mango pineapple salsa and optional toppings like shredded cabbage, avocado slices, and sour cream.
  8. Serve immediately with fresh lime wedges.

Notes

Use corn tortillas for gluten-free option. Adjust cayenne pepper to control spice level. Rest seasoned fish before cooking to enhance flavor. Warm tortillas while fish cooks. For dairy-free, substitute sour cream with coconut yogurt or vegan cashew crema. Frozen mango and pineapple can be used if fresh is unavailable; thaw and drain excess juice to avoid soggy salsa.

Nutrition

Keywords: blackened mahi mahi, fish tacos, mango pineapple salsa, quick dinner, seafood tacos, easy recipe, tropical salsa

Find it online: https://pokirecipes.com/blackened-mahi-mahi-tacos-recipe-with-easy-mango-pineapple-salsa/