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Crispy Blackened Mahi Mahi Tacos Recipe with Easy Fresh Cabbage Slaw

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A quick and easy recipe featuring crispy blackened mahi mahi fillets topped with a fresh, tangy cabbage slaw, perfect for a flavorful weeknight meal or casual gathering.

Ingredients

Scale
  • 4 mahi mahi fillets (about 6 ounces or 170 grams each), skin removed
  • 2 tablespoons paprika (smoked if possible)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (adjust to heat preference)
  • 1 teaspoon dried oregano
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil or avocado oil (for searing)
  • 2 cups green cabbage, finely shredded (about 150 grams or 5.3 oz)
  • 1 cup red cabbage, finely shredded (about 75 grams or 2.6 oz)
  • 1 small carrot, julienned or shredded
  • 1/4 cup fresh cilantro, roughly chopped
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey or agave syrup
  • 2 tablespoons mayonnaise (use dairy-free if preferred)
  • Salt and pepper, to taste
  • 8 small corn or flour tortillas (6-inch diameter)
  • Optional: sliced avocado, lime wedges, hot sauce

Instructions

  1. Prepare the Blackening Spice Mix: In a small bowl, combine 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon dried oregano, 1 teaspoon thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well to blend all the spices.
  2. Season the Mahi Mahi: Pat the fish fillets dry with paper towels. Sprinkle the spice mix evenly over both sides of each fillet, pressing gently to adhere. Set aside on a plate.
  3. Make the Fresh Cabbage Slaw: In a large bowl, combine shredded green and red cabbage, julienned carrot, and chopped cilantro. In a separate small bowl, whisk together lime juice, apple cider vinegar, honey, mayonnaise, salt, and pepper until smooth. Pour dressing over cabbage mix and toss well to coat. Let sit at room temperature while cooking the fish.
  4. Heat the Skillet: Place cast-iron or non-stick skillet over medium-high heat and add 2 tablespoons olive or avocado oil. Heat until hot but not smoking.
  5. Cook the Mahi Mahi: Place seasoned fillets in hot skillet. Cook without moving for 3-4 minutes until edges are golden brown and crust forms. Flip gently and cook another 3-4 minutes until fish flakes easily but remains moist.
  6. Warm the Tortillas: While fish cooks, warm tortillas on a dry skillet or over gas flame about 20 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel.
  7. Assemble the Tacos: Place a piece of blackened mahi mahi on each tortilla. Top generously with fresh cabbage slaw. Add optional avocado slices, lime squeeze, or hot sauce. Serve immediately.

Notes

Pat fish dry before seasoning for best crust. Use medium-high heat to avoid burning spices. Let slaw sit while cooking fish to soften slightly. Warm tortillas properly for best texture. Store fish and slaw separately if making ahead. Adjust cayenne pepper for spice preference. Use gluten-free corn tortillas for gluten-free diet. Mayonnaise can be swapped with vegan mayo or Greek yogurt for dairy-free option.

Nutrition

Keywords: mahi mahi tacos, blackened fish tacos, cabbage slaw, quick fish tacos, easy weeknight dinner, seafood tacos, gluten-free tacos

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