Blackened Mahi Mahi Tacos
A weeknight staple, best enjoyed on the patio with a cold beer
There’s just something about tacos that turns any weeknight into a little celebration. These Blackened Mahi Mahi Tacos are my go-to when I want something fresh, flavorful, and satisfying that doesn’t take forever in the kitchen.
The fish gets coated in smoky spices and roasted until tender and flaky, while a creamy avocado-cilantro sauce ties everything together. Add some crunchy slaw and warm tortillas, and you’ve got the perfect balance of spice, tang, crunch, and creaminess in every bite.
Best part? This recipe is weeknight-friendly, yet feels special enough to serve to guests, especially if you’re sitting outside with a cold beer in hand.
Ingredients
2–4 Mahi Mahi fillets
Avocado oil (or olive)
Corn (or flour) tortillas
Spices for fish:
Salt
Pepper
Cumin (1 TB)
Garlic powder (1 TSP)
Onion powder (1 TSP)
Smoked paprika (1 TB)
Oregano (1 TSP)
Thyme (1 TSP)
Cole Slaw mix (shredded green and red cabbage and carrots)
2 limes
1 bunch of cilantro
½ cup Greek yogurt
1 avocado
2 TB hot sauce (your favorite – I like Cholula)
Directions
Preheat oven to 425°F.
Combine seasonings in a shallow dish.
Pat fish dry with a paper towel. Coat all over with avocado oil.
Coat fish in spices and set on a cookie sheet/baking dish lined with parchment paper.
Place fish in oven for 10 minutes.
While fish is baking, make the sauce – combine yogurt, avocado, ½ bunch of cilantro, juice of 1 lime, and hot sauce in a food processor until smooth (or mash everything together in a bowl).
Microwave the tortillas in a damp cloth in 30-second intervals until pliable.
Once fish is done, squeeze lime juice on top and assemble tacos: tortilla, fish, cabbage, sauce, and extra cilantro.
Tips & Serving Suggestions
Charred tortillas: Heat them directly over a gas flame or skillet for that irresistible charred edge.
Extra toppings: Add pickled onions, queso fresco, or fresh jalapeño slices if you like more texture and heat.
Make it a meal: Pair with chips and guacamole, Mexican street corn, or a light side salad.
These tacos are quick, fresh, and downright crave-worthy. Once you make them, don’t be surprised if they become part of your regular weeknight rotation.
