Blackened Fish Tacos made with mahi-mahi and blackened seasonings is a unique way to serve up fish. These fish tacos are so full of flavor that your family will be begging for more! Once you add the coleslaw and creamy avocado dressing, your taste buds will thank you!
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Blackened Fish Tacos
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
Fish tacos are one of those foods that doesn’t seem to be as popular here in the UK, and I don’t know why – they’re delicious!
We had our first first tacos on our first trip to Florida in 2011 and if you enjoy eating fish, you have to try this blackened fish tacos recipe.
Blackening is a cooking technique used on fish, meat and even vegetables. It’s often associated with Cajun cuisine (so these tacos are Cajun-Tex-Mex!) and is simply the addition of a dry rub of herbs and spices onto buttered or oiled food which is then pan-fried in a very hot pan or skillet. The blackened effect comes from the cooking of the rub combined with the fat.
This recipe uses mahi-mahi, which is a fish from Hawaii (the Hawaiian translation of mahi-mahi is strong-strong), but can be found in all warm seas worldwide.
It is also known as lampuki, dorado, or dolphinfish (but it doesn’t have anything to do with dolphins, it’s because they jump out of the water like dolphins do!).
If you live in very warm or sub/tropical climates you’ll probably find this fish quite easily in your grocery store. Sadly, it’s highly unlikely here in the UK – however, it is a fish that freezes very well and can be bought frozen from online fishmongers. So if you’re looking to try a new type of fish, give mahi-mahi a try.
Mahi-mahi is a firm fish with a flaky texture and a sweet flavor. It is light pink when raw, but turns to a creamy white when cooked. Mahi-mahi pairs well with fruity or spicy flavours and salsas, and loves chilies!
This tropical fish is an excellent source of healthy, lean protein, and rich in Niacin, Vitamin B12, Phosphorus, and Selenium.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online. The complete list of ingredients with measurements is found in the recipe card.
- Fresh Produce – Green/White Cabbage, Red Cabbage, Kale, Carrot, Limes, Radishes, Garlic, Cilantro (Fresh Coriander), Avocado
- Protein – Mahi-Mahi or any other firm, white fish such as snapper, cod, halibut, or grouper.
- Greek Yogurt
- Onion Powder
- Garlic Powder
- Smoked Paprika
- Dried Thyme
- Dried Oregano
- Chili Powder
- Sea Salt
- Ground Black Pepper
- Cayenne Pepper
- Ground Cumin
- Apple Cider Vinegar
- Dijon Mustard
- Corn Tortillas
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Fish
One of the hero ingredients in this dish is of course fish, so here are some more recipes using the same:
- Pan-Seared Fish with Lime Butter Sauce
- Parmesan Haddock with Tomatoes & Basil Salad
- Lemon and Dill Salmon with Herb Salad (20-Minute Recipe!)
More Taco Recipes
Looking for more tacos to make? Check these recipes out next:
- Use one 12-oz/340g bag of shredded coleslaw mix instead of the sliced vegetables to reduce prep time.
- You can slice the fish before seasoning, but it takes longer to coat each piece individually and the blackened flavor will be much stronger if all sides are coated.
How Do I Make Blackened Fish Tacos?
Just check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
For the Blackened Seasoning
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1½ Tbsp smoked paprika
- 1 Tbsp dried thyme
- 1 Tbsp dried oregano
- 2 tsp sea salt
- 1 tsp black pepper
- ½ - 1 tsp cayenne pepper*
For the Coleslaw
- 3 cups green cabbage, thinly sliced
- 1 cup red cabbage, thinly sliced
- ½ cup kale leaves, finely chopped, optional
- 1 large carrot, shredded
- ⅓ cup Greek yogurt
- 1 Tbsp apple cider vinegar
- ¾ tsp ground cumin
- ¾ tsp spicy Dijon mustard
- 1 Tbsp fresh lime juice
- Sea salt and black pepper, to taste
For the Avocado Sauce
- 1 cup Greek yogurt
- 1 medium avocado, peeled and chopped
- 2 cloves garlic, peeled and finely minced|
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp chili powder
- 2 Tbsp fresh cilantro, finely chopped
- 3 Tbsp fresh lime juice*
- Sea salt and black pepper, to taste
- 2 Tbsp extra virgin olive oil
- 18-20 oz (500-550g) mahi-mahi or other firm white fish
- 4-5 large radishes, trimmed and thinly sliced
- 3 Tbsp fresh cilantro leaves (fresh coriander), chopped
- 8 (8-inch/20cm) corn tortillas
- Combine the ingredients for the Blackened seasoning in a small bowl and stir to combine. Set aside.
- To prepare the coleslaw, add the sliced cabbage, kale leaves (if using), and shredded carrot to a large, non-reactive bowl. Whisk the Greek yogurt, apple cider vinegar, ground cumin, Dijon mustard, and lime juice together in a smaller bowl and pour over top of the other vegetables. Season with salt and black pepper, to taste, and toss to combine. Set aside.
- To prepare the creamy avocado sauce place all ingredients in a food processor and blend until smooth. (*Add additional lime juice, if necessary, to reach desired consistency). Taste and adjust seasonings, to taste. Set aside.
- Generously season both sides of the mahi-mahi with the blackened seasoning and rub to cover the entire fish making sure it adheres well. Carefully slice the fish into bite-sized pieces and set aside.
Note: You can slice the fish before seasoning, but it takes longer to coat each piece individually and the blackened flavor will be much stronger if all sides are coated.
- Add the olive oil to a large skillet or frying pan over medium heat. Once heated, add the seasoned fish and cook for 3-4 minutes until opaque and flakey. Remove from heat and set aside.
- To serve, evenly divide the coleslaw and blackened fish between the 8 tortillas. Top with the sliced radishes and fresh cilantro leaves. Drizzle some creamy avocado sauce on top. Enjoy!
* Adjust the amount of cayenne to reach your desired level of heat.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1246Total Fat: 26gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 781mgSodium: 2401mgCarbohydrates: 34gFiber: 11gSugar: 9gProtein: 212g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Appetizer: Quick & Easy Spicy Salsa
- Side Dish: Instant Pot Cilantro Lime Rice
- Side Salad: Mexican Chopped Salad with Creamy Avocado Dressing
- Beverage: Brazilian Caipirinha Cocktail
- Dessert: Delicious & Easy Lemon Hand Pies
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!