Get ready to transform your dinner routine with these mind-blowing Blackened Mahi Mahi Tacos that combine the perfect balance of spicy, sweet, and zesty flavors! Imagine tender, perfectly seasoned fish with a smoky blackened crust, nestled in warm corn tortillas and topped with a vibrant jalapeno pineapple salsa that will transport your palate straight to a tropical paradise. This isn't just another taco recipe - it's a culinary adventure that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 mahi mahi fillets
- 2 tablespoons blackening seasoning
- 8 corn tortillas
- 1 cup diced pineapple
- 1 jalapeno, minced
- 1/4 cup chopped cilantro
- 1 lime, juiced
Instructions
- Prepare the Jalapeno Pineapple Salsa: In a medium bowl, combine diced pineapple, minced jalapeno, chopped cilantro, and fresh lime juice. Mix thoroughly and set aside to allow flavors to meld while preparing the fish.
- Pat the mahi mahi fillets dry with paper towels to ensure even seasoning and better searing. Evenly coat both sides of each fillet with blackening seasoning, pressing the spices gently into the fish to create a uniform crust.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add a thin layer of oil and allow the pan to get very hot, creating a smoking point that will help develop the blackened crust.
- Carefully place the seasoned mahi mahi fillets into the hot skillet. Cook for approximately 3-4 minutes on each side, or until the fish is deeply browned and cooked through, with an internal temperature of 145°F.
- While the fish is cooking, warm the corn tortillas. Either heat them briefly on a separate skillet or wrap in foil and warm in a preheated oven at 350°F for 2-3 minutes.
- Once the fish is cooked, remove from heat and let rest for 2-3 minutes. Using a fork, gently break the fillets into large chunks suitable for taco filling.
- Assemble the tacos by placing the blackened mahi mahi chunks into the warm corn tortillas. Top generously with the prepared Jalapeno Pineapple Salsa.
- Serve immediately, with additional lime wedges on the side for extra brightness and to allow diners to adjust the citrus flavor to their preference.
Tips
- Pat the fish dry before seasoning to ensure a crispy, even crust
- Use a cast-iron skillet for the best blackening results - the high heat creates that signature dark, flavorful exterior
- Don't overcrowd the pan when cooking the fish to maintain proper heat and achieve perfect searing
- Let the fish rest for a few minutes after cooking to help retain its moisture
- For extra flavor, try toasting your corn tortillas directly over a gas flame for a few seconds
- If you're sensitive to heat, remove the jalapeno seeds before chopping to reduce the spice level
- Fresh ingredients are key - use ripe pineapple and freshly squeezed lime juice for the most vibrant salsa
Nutrition Facts
Calories: 345kcal
Carbohydrates: g
Protein: 32g
Fat: 4g
Saturated Fat: g
Cholesterol: 90mg
