Blackened Mahi Mahi Tacos
Our blackened mahi mahi tacos are packed with bold flavor, pineapple salsa, and lime crema. They’re easy to customize and perfect for busy weeknights!
If you’re already a fan of our blackened mahi mahi, pineapple salsa, or baked mahi mahi, then you’re going to love these blackened mahi mahi tacos.
They’re loaded with bold seasoning, sweet pineapple salsa, and a creamy lime crema that pulls it all together.
I like serving them with extra pico de gallo or fish taco slaw on the side. They also taste great with mango salsa and our fish taco sauce.
There are about a million ways to make mahi mahi fish tacos. You can grill the fish, fry it, or blacken it like I did here.
Some folks add a creamy slaw, others go with a fruit salsa. You can top them with avocado slices, chipotle crema, or even a spicy aioli. There’s no wrong way to do it.
Tips
- Don’t skip patting the fish dry before seasoning. It helps everything stick and blacken properly.
- Use a nonstick or well-seasoned skillet for the best results.
- Warm the tortillas right before serving to keep them soft and pliable.
- If you’re feeding a crowd, set up a taco bar with a variety of toppings.
How to Store Leftovers
If you’ve got leftover mahi mahi tacos, store the fish, salsa, tortillas, and crema separately in airtight containers in the fridge.
The fish will keep for up to 2 days. Reheat it over low heat in a skillet or microwave.
Ingredients
For the Mahi Mahi:
- 1 teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- Pinch cayenne pepper, (optional) adjust to taste
- 1 pound mahi mahi fillets
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
For the Pineapple Salsa:
- 1 ½ cups fresh pineapple, finely diced
- ½ jalapeño, seeded and finely diced
- 2 tablespoons red onion, finely diced
- 1 tablespoon parsley, or cilantro (chopped)
- 1 teaspoon fresh lime juice
- Pinch of salt
For the Lime Crema:
- ⅓ cup sour cream
- 1 tablespoon lime juice
- ½ teaspoon lime zest
- Pinch of garlic powder
- Salt, to taste
For Assembly:
- 8 small flour tortillas, or corn tortillas
- Extra cilantro, or parsley (optional)
Instructions
- Season the Mahi Mahi: In a small bowl, mix the garlic powder, onion powder, paprika, oregano, salt, thyme, pepper, and cayenne. Pat the fish dry and coat both sides with the seasoning.1 teaspoon garlic powder¾ teaspoon onion powder¾ teaspoon smoked paprika½ teaspoon dried oregano½ teaspoon salt½ teaspoon dried thyme¼ teaspoon ground black pepperPinch cayenne pepper1 pound mahi mahi fillets
- Cook the Fish: Heat butter and oil in a large skillet over medium heat. Add mahi mahi and cook for 4–6 minutes per side, until cooked through and flaky. The internal temperature should be 145°F on a meat thermometer. Remove from heat and flake into bite-sized pieces.1 tablespoon unsalted butter1 tablespoon olive oil
- Make the Salsa: In a bowl, combine the pineapple, jalapeño, onion, parsley, lime juice, and salt. Stir well and refrigerate until ready to use.1 ½ cups fresh pineapple½ jalapeño2 tablespoons red onion1 tablespoon parsley1 teaspoon fresh lime juicePinch of salt
- Mix the Crema: Stir together the sour cream, lime juice, lime zest, garlic powder, and a pinch of salt. Taste, and adjust if needed.⅓ cup sour cream1 tablespoon lime juice½ teaspoon lime zestPinch of garlic powderSalt
- Warm the Tortillas: Heat the tortillas in a dry skillet or microwave just until warm and pliable.8 small flour tortillas
- Assemble Tacos: Add a portion of mahi mahi to each tortilla, top with pineapple salsa, and drizzle with lime crema. Garnish with extra herbs if desired.
Suggested Equipment
Notes
Nutrition
Meet Kim
Hi, I’m Kim Vargo! I love making scratch-made desserts and classic dinners that bring back a little nostalgia. Whether it’s a stovetop meal or a simple pasta bake, I’m all about good food made without the extra fuss.
