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Flavorful Blackened Mahi Mahi Tacos with Easy Mango Pineapple Salsa

blackened mahi mahi tacos - featured image
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These blackened mahi mahi tacos feature a smoky, spicy crust paired with a fresh, zesty mango pineapple salsa, delivering a perfect balance of bold flavors and tropical brightness in about 30 minutes.

Ingredients

Scale
  • 1 lb mahi mahi fillets, skin removed, cut into taco-sized pieces
  • 2 tablespoons Cajun seasoning blend (store-bought or homemade with paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, pepper)
  • 2 tablespoons olive oil, for searing
  • 1 cup fresh mango, diced
  • 1 cup fresh pineapple, diced
  • ½ cup red bell pepper, finely chopped
  • ¼ cup red onion, finely diced
  • 2 tablespoons fresh cilantro, chopped
  • 1 small jalapeño, seeded and minced (optional)
  • 2 tablespoons freshly squeezed lime juice
  • Salt and pepper to taste
  • 8 small corn or flour tortillas, warmed
  • Optional toppings: sour cream or crema, avocado slices, shredded cabbage or lettuce

Instructions

  1. Pat the mahi mahi pieces dry with paper towels. Sprinkle the Cajun seasoning evenly over all sides of the fish pieces. Let sit at room temperature for 5-10 minutes.
  2. In a medium bowl, combine diced mango, pineapple, red bell pepper, red onion, cilantro, and jalapeño if using. Squeeze lime juice over the mix, season with salt and pepper, and toss gently to combine. Set aside.
  3. Heat a cast iron or non-stick skillet over medium-high heat. Add 2 tablespoons olive oil and heat until hot but not smoking.
  4. Place the seasoned fish pieces in the skillet in a single layer without overcrowding. Cook for 3-4 minutes per side (6-8 minutes total) until a dark, crispy crust forms and fish flakes easily with a fork.
  5. While the fish cooks, warm the tortillas over a low flame or in a dry skillet for about 30 seconds per side until soft and slightly charred, or cover with a clean towel to keep warm.
  6. Assemble the tacos by spooning blackened mahi mahi onto each tortilla. Top generously with mango pineapple salsa and optional toppings like avocado slices, sour cream, or shredded cabbage.
  7. Serve immediately with lime wedges on the side.

Notes

Patting the fish dry before seasoning is crucial for a good sear. Use medium-high heat to avoid drying out the fish. The salsa can be made a few hours ahead; add lime juice just before serving to keep it bright. For gluten-free, use corn tortillas. For dairy-free, skip sour cream or use coconut yogurt.

Nutrition

Keywords: blackened mahi mahi tacos, fish tacos, mango pineapple salsa, Cajun seasoning, quick dinner, seafood tacos, tropical salsa

Find it online: https://chrisfeasts.com/flavorful-blackened-mahi-mahi-tacos-with-easy-mango-pineapple-salsa-recipe/