These blackened fish tacos are made with seasoned mahi mahi, a creamy Cajun-style sauce, and fresh toppings for an easy, flavor-packed dinner. The fish cooks quickly in a skillet, making this a great option for weeknight taco nights when you want something fast but still satisfying.
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A Quick Look at the Recipe
✅ Recipe Name: Blackened Fish Tacos
🕒 Ready In: ~25 minutes
👪 Serves: 4 servings
🍽 Calories: ~460 per serving
🥣 Main Ingredients: Mahi mahi, blackened seasoning, tortillas, coleslaw, pico de gallo, Cajun sauce
📖 Dietary Info: Dairy-free; gluten-free option
👌 Difficulty: Easy - quick skillet cooking and simple assembly
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The mahi mahi is lightly coated in blackened seasoning and pan-seared until flaky, then tucked into warm tortillas with coleslaw, pico de gallo, and a drizzle of sauce made with mayonnaise, honey, capers, and spices. The combination of smoky, creamy, and fresh flavors keeps these tacos balanced and easy to customize.
If you enjoy simple taco dinners like this one, you may also like our Cod Fish Tacos, Chicken Taco Soup, or Taco Casserole that come together fast.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love these Blackened Fish Tacos:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Blackened Fish Tacos:
- Recipe Notes & Tips:
- How to Store:
- Blackened Fish Tacos FAQs:
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- Blackened Fish Tacos
Why You'll Love these Blackened Fish Tacos:
Quick skillet cooking: The fish cooks fast, making these tacos easy to pull together on busy nights.
Bold, balanced flavor: Blackened seasoning adds smoky spice without overpowering the fish.
Creamy and fresh contrast: The Cajun-style sauce pairs perfectly with crisp slaw and pico de gallo.
Easy to customize: Adjust the spice level or toppings to suit your taste.
Great for weeknight taco night: Simple ingredients and fast assembly make these tacos a go-to dinner option.
Key Ingredients:
- mahi-mahi. A firm, mild fish that holds up well to blackened seasoning and cooks quickly in a skillet.
- blackened seasoning. Adds bold, smoky flavor that gives these tacos their signature taste.
- coleslaw. Adds crunch and freshness to balance the seasoned fish.
- pico de gallo. A fresh mix of roma tomatoes, red onion, jalapeño, lime juice, and cilantro. Adds brightness and a touch of heat.
- remoulade. Made with mayonnaise, spices, honey, and capers for a smooth, flavorful finish.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it gluten-free: Use corn tortillas or lettuce wraps instead of flour tortillas and confirm your blackened seasoning is gluten-free.
- Make it dairy-free: The recipe is naturally dairy-free as written; just be sure the mayonnaise you use is dairy-free.
- Use a different fish: Cod, tilapia, or halibut work well if mahi mahi isn't available; adjust cook time based on thickness.
- Adjust the spice level: Use more blackened seasoning for extra heat or reduce it slightly for milder tacos.
- Change the slaw: Use shredded cabbage or a vinegar-based slaw instead of creamy coleslaw if preferred.
How to Make Blackened Fish Tacos:
- Heat the olive oil in a large skillet over medium-high heat.
- Pat the mahi mahi dry with paper towels and season evenly on all sides with the blackened seasoning.
- Add the fish to the hot skillet and cook for 3-4 minutes per side, or until the fish is opaque, flakes easily with a fork, and has a lightly blackened exterior. Remove from heat and break the fish into large chunks.
- While the fish cooks, prepare the sauce by stirring together the mayonnaise, Cajun seasoning, paprika, honey, capers, and chopped cilantro until smooth.
- Warm the tortillas according to package instructions.
- Assemble the tacos by filling each tortilla with blackened fish, coleslaw, and pico de gallo. Drizzle with the sauce and serve immediately.
Recipe Notes & Tips:
- Pat the fish dry before seasoning: This helps the blackened seasoning adhere and creates better browning in the skillet.
- Use medium-high heat: A hot pan is key for achieving a lightly blackened exterior without overcooking the fish.
- Don't overcook the fish: The fish is done when it flakes easily with a fork; overcooking can make it dry.
- Warm the tortillas: Heating the tortillas before assembling makes them more flexible and prevents tearing.
- Serving suggestions: Serve with Chopped Mexican Salad or pair with Guacamole for a complete taco night.
How to Store:
For best texture, store all components separately and assemble just before serving.
Fish: Store leftover cooked mahi mahi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to avoid drying it out.
Slaw & pico de gallo: Keep in separate airtight containers for up to 3 days. Stir before using, as liquid may settle.
Remoulade: Store in a sealed jar or container in the fridge for up to 1 week.
Blackened Fish Tacos FAQs:
Firm white fish like mahi mahi, cod, halibut, or tilapia works best for blackened fish tacos because it holds its shape and cooks quickly without falling apart.
To keep blackened fish tacos from being too spicy, use less blackened seasoning or choose a mild blend. The creamy sauce and fresh toppings also help balance the heat.
Blackened fish tacos are best assembled just before serving, but the sauce and toppings can be prepared ahead to save time.
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Blackened Fish Tacos
Ingredients
- 1 tablespoon olive oil
- 1 pound mahi mahi
- 1 teaspoon blackened seasoning
- 1 cup coleslaw
- 1 cup pico de gallo
- 1 cup mayonnaise
- 2 teaspoons cajun seasoning
- 1 teaspoon paprika
- 2 teaspoons honey
- 1 teaspoon capers
- ¼ cup fresh cilantro, chopped roughly
- 4 flour tortillas
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Pat the mahi mahi dry with paper towels and season evenly on all sides with the blackened seasoning.
- Add the fish to the hot skillet and cook for 3-4 minutes per side, or until the fish is opaque, flakes easily with a fork, and has a lightly blackened exterior. Remove from heat and break the fish into large chunks.
- While the fish cooks, prepare the sauce by stirring together the mayonnaise, Cajun seasoning, paprika, honey, capers, and chopped cilantro until smooth.
- Warm the tortillas according to package instructions.
- Assemble the tacos by filling each tortilla with blackened fish, coleslaw, and pico de gallo. Drizzle with the sauce and serve immediately.
Nutrition
Notes
- Pat the fish dry before seasoning: This helps the blackened seasoning adhere and creates better browning in the skillet.
- Use medium-high heat: A hot pan is key for achieving a lightly blackened exterior without overcooking the fish.
- Don't overcook the fish: The fish is done when it flakes easily with a fork; overcooking can make it dry.
- Warm the tortillas: Heating the tortillas before assembling makes them more flexible and prevents tearing.
- Serving suggestions: Serve with Chopped Mexican Salad or pair with Guacamole for a complete taco night.
Jennifer says
I have been following this recipe for years! I don’t usually like pico, fish (other than Mahi Mahi, or fish tacos at that but my husband does. And we both LOVE these, and at this point I crave them and suggest this as a dinner option. The Pico, slaw and sauce are actually perfection. All the stars for us both getting (and enjoying) fish tacos!
Priya Dogra says
I tried this recipe yesterday. It was really refreshing, tasty and comforting. For me it was the best fish tacos recipe I have ever tried making.
Yvonne says
Honestly some of the best fish tacos I’ve ever had!! SO GOOD!!
Biza Mabry says
This was so very yummy! I will for sure be making this yummy goodness again.
Shay says
Hi Biza! Glad you liked the recipe!:D
Lydia says
We made this tonight and it was amazing! Fresh and packed with flavor! We will definitely make this again.
Shay says
Hi Elle, that's very true! I checked my notes and seem to have made a typo in the recipe (whoops!), I've fixed it now - thanks for bringing that to my attention! Even with the typo though, my calculation only added up to about 1 tablespoon per person for the meal, which is technically still in the safe zone! The goal with Living Chirpy is to recreate our favorite food in a healthier way, using whole ingredients as far as possible. Not every recipe you find on here will be strict low-carb, as the only carbs we're worried about is the processed type. Thanks for checking out the blog!