These Blackened Mahi Mahi Tacos are bold, fresh, and incredibly easy to make at home. Made with our fresh mahi mahi, perfectly seasoned and seared until golden, then topped with a bright charred corn slaw and a squeeze of fresh lime, this recipe delivers restaurant-quality flavor in just 20 minutes. Whether you're hosting taco night or looking for a quick weeknight seafood dinner, these tacos are light, flavorful, and guaranteed to impress.
Directions:
1. Pat the mahi dry.
This helps the seasoning stick and gives you a better sear.
2. Season the fish.
Drizzle both fillets with a little olive oil. Season generously with salt + pepper, then coat both sides with your blackening seasoning (or a mix of paprika, cumin, garlic powder, and chili powder).
3. Make the corn slaw.
Heat a skillet over medium-high heat and cook corn kernels for 2–3 minutes until lightly charred. In a bowl, mix the charred corn with shredded cabbage (or slaw mix), diced red onion, chopped cilantro, a spoonful of mayo (or Greek yogurt), lime juice, and a pinch of salt. Set aside.
4. Cook the mahi.
Heat a skillet over medium-high heat with a small amount of oil.
Cook mahi for 3–4 minutes per side until blackened and cooked through (it should flake easily with a fork).
Squeeze fresh lime juice over the fish when it’s done.
5. Warm the tortillas.
Warm tortillas in a dry skillet for 15–30 seconds per side, or microwave briefly.
6. Assemble the tacos.
Flake the mahi into large pieces. Add to tortillas and top with corn slaw. Finish with extra cilantro, hot sauce, crema, or avocado if you want.
7. Serve.
Serve immediately with lime wedges on the side.
