Blackened Mahi-Mahi Tacos – Think fresh mahi-mahi, crispy cabbage, melty cheese, smoky chipotle mayo, and a sprinkle of cilantro… all packed into warm tortillas. These tacos are seriously addictive. And yep, they’re quick too, so you can go from craving to eating in about 20 minutes.
Funny enough, these tacos have almost become a bit of a ritual for me. Every time Elliott and I are at this tiny waterfront place—somewhere we never thought we’d love so much—we always sit on their sunny little patio, soaking in that salty air with a couple of cold beers in hand. I’ve tried other dishes on the menu, but let’s be real—these blackened mahi-mahi tacos are it.
Normally, I’m the one who tries something new every visit, but these tacos? They’ve got me hooked. It’s like they were made just for lazy afternoons with good weather and no rush. And as much as I love that spot by the water, being able to make them at home means we don’t have to wait for our next visit to get that exact flavor. Simple ingredients, but the way they come together is pure magic.
What makes this Blackened Mahi-Mahi Tacos with a Chipotle Mayo recipe truly special?
Ever tried a recipe that you’re sure will be good, and then it’s just… even better? These mahi-mahi tacos are that dish. The blackened seasoning is smoky, spicy, and bold—total magic on fresh mahi-mahi. And then there’s the chipotle mayo: a smoky, creamy dream that I’ll admit I probably overdo every time I make these. Plus, with crisp cabbage, melty cheese, and cilantro all wrapped in a warm tortilla, it’s a restaurant experience right at home. And for anyone on the clock, this all comes together fast—like, dinner-in-20-minutes fast.
What You Need To Make This Blackened Mahi-Mahi Tacos with a Chipotle Mayo Recipe
The beauty of these tacos? It’s all in the ingredients, which are both humble and bold in flavor. Here’s what each brings to the table:
- Chipotle Pepper in Adobo Sauce: This little powerhouse gives the mayo its smoky, spicy kick. More peppers, more heat—it’s as simple as that.
- Light Mayo: A bit lighter on the calories but still all the creaminess we need to balance out the spice.
- Lime Juice: Just a little, but enough to brighten up the sauce and cut through that mayo richness.
- Blackening Seasoning: Paprika, Italian seasoning, cayenne, garlic, and onion powder—it’s like a smoky symphony. And if you’ve never blackened anything before, just trust me, it’s worth it.
- Mahi-Mahi: Mild, flaky, and somehow perfect for tacos. A few minutes on the skillet, and it’s pure perfection.
- Monterey Jack Cheese: Creamy, slightly tangy, and it melts into those warm tortillas just right.
- Shredded Cabbage: Crisp and crunchy, because you need something to balance out all that creamy, spicy, cheesy goodness.
- Roma Tomatoes & Cilantro: These bring a touch of freshness and color, and cilantro? Well, if you’re a fan, you know why it’s a must.
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Steps To Make Blackened Mahi-Mahi Tacos with a Chipotle Mayo
These tacos come together so easily you might even end up adding them to your weekly rotation. Here’s how to get them just right:
- Prepare the Chipotle Mayo
First things first, blend up your mayo, chipotle pepper, and lime juice until it’s smooth and creamy. You can taste it to see if it needs a pinch of salt, but honestly, the flavors here are pretty hard to mess up. This is where you can adjust the heat, too—more chipotle if you’re feeling bold. Pop it in the fridge to chill while you make the rest. It’ll thicken up a bit and get even better. - Mix the Blackening Seasoning
In a small bowl, combine the paprika, Italian seasoning, cayenne, garlic, onion powder, and black pepper. It’s a little smoky, a little spicy, and full of flavor. You’re going to love it. This part’s easy to overlook, but it’s worth taking the time to get this seasoning just right—it’ll make that fish sing. - Prepare the Mahi-Mahi
Cut your mahi-mahi into even pieces, then sprinkle each piece with that gorgeous seasoning blend. Make sure they’re evenly coated—it’s the seasoning that really gives it that “blackened” effect when cooked. Give it a few minutes to let the seasoning settle before it hits the skillet. - Cook the Mahi-Mahi
Heat a skillet on medium-high, add some cooking spray, and add your mahi-mahi. It doesn’t take long, so stay close by. Just a few minutes per side until the fish is beautifully browned and flakes easily. This part can go from perfect to overcooked fast, so keep an eye on it! Once done, set it aside for a minute to cool slightly. - Warm the Tortillas
For the tortillas, you’ve got options. Either warm them in a dry skillet for about 30 seconds per side or go the microwave route, with a damp paper towel to keep them soft. I usually go with the skillet, but honestly, either way works just fine. - Assemble the Tacos
Now, here’s the fun part: lay down some pieces of mahi-mahi on each tortilla, then sprinkle on some shredded cheese, cabbage, tomatoes, and cilantro. Drizzle a bit of that chipotle mayo over the top, and there you have it—tacos that are almost too good to share.
Storage Options:
Got leftovers? Lucky you! Just store any leftover mahi-mahi in an airtight container in the fridge for up to two days. The chipotle mayo is good for about a week in the fridge, so keep that handy for more tacos (or whatever else you want to slather it on). For best results, store the tortillas and toppings separately so things don’t get soggy. Then, just reheat and assemble when you’re ready for round two.
Variations and Substitutions:
These tacos are already pretty customizable, but here are a few ideas to make them your own:
- Make it Spicier: Love the heat? Throw in an extra chipotle pepper or some sliced jalapeños. It’ll definitely wake up your taste buds.
- Switch the Fish: If you can’t find mahi-mahi, don’t sweat it. Cod, snapper, or tilapia work great too. Just look for a firm fish that’ll hold up to the blackening.
- Go Low-Carb: Swap the tortillas for lettuce wraps for a lighter, low-carb option that’s still totally satisfying.
- Cheese Substitute: Monterey Jack is classic here, but crumbled cotija cheese is a great option if you want something with a little more tang.
- Add Some Avocado: If you’re an avocado fan, a few slices on top add a creamy richness that really plays well with the chipotle and the blackened fish.
These tacos are delicious as-is, but don’t be afraid to get creative with them! You’ll have your own signature version before you know it.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Blackened Mahi-Mahi Tacos with a Chipotle Mayo
Ingredients
For the Chipotle Mayo:
- 1 whole chipotle pepper in adobo sauce
- ½ cup light mayonnaise
- 1 teaspoon lime juice
- Salt and pepper to taste
For the Blackening Seasoning:
- 1 tablespoon paprika
- 2 teaspoons dried Italian seasoning
- 1 teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
For the Tacos:
- 15 ounces mahi-mahi skin removed
- 6 small flour tortillas
- ⅓ cup Monterey jack cheese shredded
- 1 cup green cabbage shredded
- 2 Roma tomatoes diced
- 2 tablespoons fresh cilantro or flat-leaf parsley, chopped
Instructions
Prepare the Chipotle Mayo
- Begin by combining the mayonnaise, chipotle pepper, and lime juice in a blender. Blend until the mixture is smooth. Season with salt and pepper to taste. Once complete, refrigerate the chipotle mayo until it is needed.
Prepare the Blackening Seasoning
- In a small bowl, thoroughly mix the paprika, Italian seasoning, cayenne pepper, garlic powder, onion powder, and black pepper. Set the prepared seasoning blend aside for later use.
Season the Mahi-Mahi
- Cut the mahi-mahi fillet lengthwise, then into large, evenly sized portions. Sprinkle the blackening seasoning over each piece, ensuring an even coating on all sides. Set the seasoned fish aside momentarily.
Cook the Mahi-Mahi
- Preheat a skillet over medium-high heat, lightly spraying it with cooking spray. Place the seasoned mahi-mahi in the skillet and cook for approximately 3 to 4 minutes per side, or until each side is browned and the fish flakes easily. Remove the fish from heat and set aside.
Warm the Tortillas
- Heat the tortillas either in a dry skillet over medium-high heat for around 30 seconds per side or in the microwave covered by a damp paper towel for 30-second intervals until warm and soft.
Assemble the Tacos
- Place a few pieces of mahi-mahi down the center of each tortilla. Top each tortilla with a portion of shredded cheese, cabbage, diced tomatoes, and fresh cilantro. Drizzle with the prepared chipotle mayo and serve immediately.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
