Easy Mouth-Watering Blackened Mahi Mahi Tacos | Easy Fish Taco Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

jalapeño

🥗Healthier: banana pepper

💰Cheaper: bell pepper

Banana peppers are milder and more accessible.

avocado

🥗Healthier: mashed peas

💰Cheaper: guacamole

Mashed peas provide creaminess at a lower cost.

mahi mahi

🥗Healthier: tilapia

💰Cheaper: pollock

Tilapia is a leaner option, while pollock is more affordable.

Cut the Mahi Mahi into halves, about a little bit under 2 lbs total.

In a bowl or measuring cup, drizzle 3 tbsp of oil.

Squeeze in the juice of half an orange and half a lime, making sure to avoid seeds.

Add homemade blackening seasoning (cumin, cayenne pepper, onion powder, garlic powder, Old Bay) to the oil and citrus juice, and mix until thick.

Rub the marinade onto the Mahi Mahi, ensuring to cover every piece, and let it marinate for 15 minutes.

Prepare the salsa by combining diced mango, half a jalapeno, 1/4 red onion, red bell pepper, and fresh cilantro in a bowl.

Squeeze in the juice of 1 lime and a little bit of orange juice, then add salt and pepper to taste, mixing well.

Taste the salsa and adjust seasoning if necessary, then set aside.

For the crema sauce, combine 4 oz of sour cream, a little bit of jalapeno, fresh cilantro, 1 Chipotle in adobo sauce, 1 garlic, salt, pepper, and a little bit of milk in a blender and blend until smooth.

Heat a nonstick skillet over medium-high heat and drizzle with olive oil.

Add the marinated Mahi Mahi fillets to the skillet and cook for 3-4 minutes on one side until blackened and flaky.

Flip the fillets and cook for another 3-4 minutes until done, then remove from heat.

Heat tortillas in a nonstick skillet with a little oil, flipping until hot and slightly colored.

Assemble the tacos with the cooked Mahi Mahi, crema sauce, mango salsa, purple cabbage, and garnish with avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens