Blackened mahi mahi fish tacos with fresh, homemade coleslaw are super easy to make and come together in just 30 minutes. They're perfect as a quick weeknight meal and are even quite healthy, low calorie and gluten free. Simply season and fry your fish, mix up your slaw and portion both into corn tortillas. Add all of your favorite taco toppings and enjoy your mouthwateringly delicious dinner!
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Austin (my husband) and I went to Cabo San Lucas, Mexico with some friends back in October of 2021. We did so many fun things on that trip. We laid by the pool and drank skinny margaritas, stuffed our faces at many incredible restaurants and walked on the beach.
One day we went deep sea fishing with our group, and besides my tendency towards sea sickness, it was a blast! We caught a ridiculous amount of dorado (Spanish for Mahi Mahi) and these street tacos have been the BEST, tasty way to enjoy our bounty.
Oh and I highly recommend whipping up some healthy queso, homemade baja sauce or this poblano cream sauce as taco toppings if you've got a spare minute. They're SOO delicious and flavorful!
Why you'll love this recipe:
There are so many reasons to make this amazing recipe! For starters, it's extremely delicious, fast, easy, healthy and gluten free. It's also a great pescatarian meal. Tacos are highly customizable and you can add any topping your heart desires. Get creative and mix things up with all of your favorites.
You can also make your tacos keto-friendly by using La Banderita Carb Counter Tortillas (note, however, that these are not gluten free)!
Ingredients and substitutions:
- Mahi mahi: you can buy mahi mahi at most grocery stores! Check at the meat counter or frozen seafood section.
- Unsalted butter: salted will work too, consider reducing salt in your blackening seasonings mix.
- Blackening seasoning mix (similar to cajun seasonings): you can buy a blackening seasoning mix or make your own. I use ground cumin, ancho chili powder, smoked paprika, garlic powder, onion powder and salt!
- Coleslaw: combine coleslaw mix with Greek yogurt, salt pepper and white wine vinegar for a fresh, creamy homemade slaw. You can use mayo instead of Greek yogurt if preferred (or go half and half). I like using yogurt because it's still delicious but lower in calories!
- Corn tortillas: I enjoy heating my tortillas in a frying pan (this can be done with or without oil) before loading them up. It does take a little extra time but if you've got some to spare, it is very tasty. You can also wrap your tortillas in a damp paper towel and microwave for 30 seconds. This will warm and soften them up a bit.
How to make mahi mahi tacos:
Time needed: 30 minutes.
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!
- Season fish
Mix up blackening seasoning. Sprinkle it onto the mahi mahi fillets and rub into each until completely covered.
Place a frying pan on the stovetop and turn heat to medium. Add unsalted butter and allow it to melt completely. Add fish to the hot pan and sear for 3-4 minutes on each side until it reaches and internal temp of 137°F. Remove from heat and set aside.
- Make slaw
Combine coleslaw mix, Greek yogurt, salt, pepper and white wine vinegar in a bowl and mix until well combined.
- Assemble tacos
Add blackened mahi mahi and coleslaw to corn tortillas. You can heat the tortillas first if desired (I either heat in a frying pan or wrap them in a damp paper towel and microwave for 30 seconds).
- Add toppings
Add your favorite toppings and enjoy!
- Don't overcook: be careful not to overcook your mahi mahi, it won't take that long to fry. Also, be aware that your fillets will likely vary in cook time (depending on thickness). I really recommend using a meat thermometer so you know when each is piece of fish is done! This will help to prevent overcooking which can result in dry meat.
- Baja sauce
- Salsa or queso
- Diced mango
- Diced pineapple
- Sour cream
- Shredded cheese
- Lime wedges
- Jalapeno slices
- Avocado slices
- Chopped cilantro
If you have extra mahi mahi leftover after making your tacos, store it in an airtight container in the refrigerator for up to 3 days. Leftover mahi mahi can be used to make more tacos, it's also really delicious mixed into a salad!
Frequently asked questions:
Mahi mahi is a mild flavored, white fish with a slightly sweet undertone. It tastes somewhat similar to tilapia (though it's texture is much more dense).
The tropical mahi mahi is also commonly called a Dorado (in Spanish) or dolphinfish. It's a ray-finned fish and a member of the Coryphaenidae family. (source: wikipedia)
Mahi mahi should be cooked to an internal temperature of 137°F (59°C).
You can get mahi mahi at most grocery stores. Check at the meat counter or look in the frozen seafood section. If you don't have luck there, you can google "fish monger near me." Call up the nearest and see if they carry, or can order, mahi mahi!
Mahi mahi is low calorie/high protein (about 20 grams for every 3 ounces) and has a decent amount of vitamins and minerals. It also contains omega 3 fatty acids which are good for your heart. (source: healthbenefitstimes.com)
Store cooked mahi mahi in an air tight container in the refrigerator for up to 3 days.
Blackened mahi mahi fillets have been covered in blackening seasonings and sautéed/fried in butter to create a dark colored, crispy "crust" on the outside of the fish.
Dorado is the Spanish word for Mahi Mahi.
Craving Mexican food? Here are some more great recipes!
- Creamy Taco Soup (Healthy/Low Carb)
- Easy Homemade Guacamole
- Shredded Beef Tostadas
- Beef Taco Stuffed Peppers
- Chicken Taco Stuffed Peppers
- Classic Skinny Margaritas | Just 5 Ingredients!
- Taco Salad Bowls With Shredded Chicken
- Low Carb Taco Casserole
- Chicken Tinga Enchiladas
- Shredded Beef Enchiladas
- Tasty Shrimp Tostadas
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Blackened Mahi Mahi Tacos
- 1 lb mahi mahi fillets *see note below
- 1 tablespoon unsalted butter *salted will work too, consider reducing salt in blackening seasoning mix.
- 1 tablespoon ground cumin
- 1 teaspoon ancho chili powder *regular chili powder will also work
- 1 teaspoon smoked paprika *regular paprika will do the trick but smoked is EXTRA delicious.
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 3 cups coleslaw mix *see note below
- ½ cup 0% Fat Greek yogurt *see note below
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons white wine vinegar
- 10 small corn tortillas *or flour if preferred
- Optional toppings: Baja sauce, sour cream, shredded cheese, lime wedges, jalapeno slices, avocado slices, chopped cilantro, salsa, guacamole. *see note below
Recipe notes:Mahi Mahi: you can purchase mahi mahi at most grocery stores! Check at the meat counter or in the frozen seafood section. Coleslaw mix: buy pre-bagged, pre-shredded coleslaw mix in the produce section at the grocery store. You can also make your own if you prefer by thinly slicing cabbage, red cabbage and carrots. Greek yogurt: substitute mayonnaise or light mayo if preferred (you can also use half mayo and half Greek yogurt). Corn tortillas: make your tacos keto-friendly by substituting La Banderita Carb Counter Tortillas (note, however, that these are not gluten free)! General: I highly recommend making a batch of this amazing, homemade baja sauce. It's extremely good on fish tacos!
- Rinse fish fillets and pat dry. Set aside.1 lb mahi mahi fillets
- Combine ingredients for blackening seasoning in a small mixing bowl and whisk well. Sprinkle seasonings on both sides of your mahi mahi and rub in so it thoroughly covers each fillet.1 tablespoon ground cumin, 1 teaspoon ancho chili powder, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt
- Measure butter into a sauté pan and place on medium heat. Once butter has fully melted, add fish fillets and fry on each side for 3-4 minutes.1 tablespoon unsalted butter
- Once the mahi mahi is flaky and internal temperature has reached 137°F, it is done. Keep in mind that some fillets may cook slower or faster depending on thickness (I highly recommend using a meat thermometer to check your fish).
- Allow fillets to rest and make your slaw. Combine coleslaw mix, Greek yogurt, salt, pepper and white wine vinegar. Mix until ingredients are well incorporated.3 cups coleslaw mix, ½ teaspoon salt, ½ teaspoon pepper, 2 tablespoons white wine vinegar, ½ cup 0% Fat Greek yogurt
- Assemble tacos and add desired toppings. Enjoy! (*Tip: I like to heat my tortillas on a frying pan to give them some warmth and color, it takes a little extra time but is very tasty. You can also wrap them in damp paper towels and microwave for 30 seconds to soften them up a bit)!10 small corn tortillas, Optional toppings: Baja sauce, sour cream, shredded cheese, lime wedges, jalapeno slices, avocado slices, chopped cilantro, salsa, guacamole.
Did you make this recipe?!
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Mary Anne Russo says
These look delish! A refreshing meal!
Garlic Salt & Lime says
Oh yes, very much so!
Such a great recipe. It reminds me of the fish tacos I had when I lived in CA. Also, I too prefer corn tortillas and heat them up in a cast iron pan.
Garlic Salt & Lime says
Yes! I use my cast iron pan every chance I get - it's the best!
Yum, Stacey! Taco Tuesday is just a day away! xo
Garlic Salt & Lime says
Yes! Taco Tuesday is the best day of the week!