Get ready to transform your ordinary dinner into an extraordinary culinary adventure with these mouthwatering Blackened Mahi Mahi Tacos! Imagine perfectly spiced, crispy fish nestled in warm tortillas, topped with a zesty cilantro lime crema that will transport you straight to a beachside paradise. These tacos aren't just a meal - they're a flavor-packed journey that combines the bold Tex-Mex spirit with fresh, vibrant ingredients that will have your family and friends begging for seconds.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Tex-Mex
Serves: 4 servings
Ingredients
- Mahi Mahi fillets
- Blackening spice
- Tortillas
- Cilantro
- Lime juice
- Sour cream
- Cabbage, shredded
Instructions
- Begin by gathering all your ingredients: Mahi Mahi fillets, blackening spice, tortillas, fresh cilantro, lime juice, sour cream, and shredded cabbage. Ensure that everything is prepped and ready to go for a smooth cooking process.
- In a small bowl, combine the blackening spice with a tablespoon of olive oil to create a paste. If you don’t have blackening spice, you can make your own by mixing paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper.
- Pat the Mahi Mahi fillets dry with paper towels. This helps the blackening spice adhere better and ensures a nice crust when cooking.
- Coat each Mahi Mahi fillet generously with the blackening spice paste, making sure to cover both sides evenly. Let the fillets sit for about 5 minutes to allow the spices to penetrate the fish.
- While the fish is marinating, prepare the cilantro lime crema. In a small bowl, mix together the sour cream, lime juice, and chopped fresh cilantro. Stir until well combined. Adjust the lime juice and cilantro to taste, then set aside.
- Heat a large skillet over medium-high heat. Once hot, add a tablespoon of oil (such as vegetable or canola oil) to the pan.
- Carefully place the seasoned Mahi Mahi fillets in the hot skillet. Cook for about 3-4 minutes on each side, or until the fish is cooked through and has a nice blackened crust. The internal temperature should reach 145°F (63°C).
- Once cooked, remove the fillets from the skillet and let them rest for a minute. Then, using a fork, flake the fish into bite-sized pieces.
- Warm the tortillas in the same skillet for about 30 seconds on each side, or until they are pliable and slightly toasted.
- To assemble the tacos, take a warm tortilla and add a generous portion of the flaked Mahi Mahi. Top with shredded cabbage and drizzle with the cilantro lime crema.
- Garnish the tacos with additional chopped cilantro and a squeeze of lime juice if desired. Serve immediately and enjoy your Blackened Mahi Mahi Tacos!
Tips
- Pat the fish dry before seasoning to ensure a crispy, well-adhered spice crust
- Use fresh, high-quality Mahi Mahi for the best flavor and texture
- Don't overcrowd the skillet when cooking to achieve proper blackening
- Let the fish rest for a minute after cooking to retain moisture
- Warm tortillas just before serving to enhance their flavor and pliability
- Adjust the blackening spice to your heat preference - add more cayenne for extra kick
- For a lighter crema, substitute Greek yogurt for sour cream
- Fresh cilantro and lime juice are key to bright, vibrant flavors
- Serve immediately for the best taste and texture experience
Nutrition Facts
Calories: 300kcal
Carbohydrates: g
Protein: g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 85mg
