Blackened Fish Tacos
These blackened fish tacos are made with seasoned mahi mahi, a creamy Cajun-style sauce, and fresh toppings for an easy, flavor-packed dinner.
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.
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