Perfect Blackened Mahi-Mahi Tacos

These vibrant Blackened Mahi-Mahi Tacos feature flaky, spice-crusted fish and a zesty cabbage slaw, all nestled in warm tortillas. Inspired by coastal Mexican flavors with a Southern flair, they're ideal for a quick and flavorful weeknight dinner or a casual gathering. Ready in just 30 minutes with a delicious balance of heat, freshness, and lean protein.

Ingredients

• 1 lb mahi-mahi fillets, about 1-inch thick
• 2 tbsp blackened seasoning blend
• 1 tbsp olive oil
• 8 small corn or flour tortillas
• 1 cup purple cabbage, thinly shredded
• 1/4 cup fresh cilantro, chopped, plus extra for garnish
• 2 tbsp mayonnaise or Greek yogurt
• 1 tbsp lime juice
• 1/4 tsp salt
• Lime wedges, for serving

Directions

1. Prepare Slaw: In a medium bowl, combine the shredded purple cabbage and chopped cilantro. In a separate small bowl, whisk together the mayonnaise (or Greek yogurt), lime juice, and salt until smooth. Pour the dressing over the cabbage mixture and toss to combine. Set aside.
2. Season Mahi-Mahi: Pat the mahi-mahi fillets dry with paper towels. Sprinkle generously on both sides with the blackened seasoning blend, pressing it gently to adhere.
3. Cook Mahi-Mahi: Heat the olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat until just smoking. Critical Step: Place the seasoned mahi-mahi in the hot skillet. Cook for 3-4 minutes per side, or until the fish is flaky and cooked through with a dark, crusty exterior. Be careful not to overcrowd the pan; cook in batches if necessary.
4. Warm Tortillas: While the fish cooks, warm the tortillas according to package directions – either in a dry skillet, microwave, or wrapped in foil in the oven.
5. Assemble Tacos: Break the cooked mahi-mahi into large flakes or chunks. Divide the fish evenly among the warm tortillas.
6. Top the fish with a generous spoonful of the prepared cabbage slaw. Garnish with extra fresh cilantro and serve immediately with lime wedges for squeezing.