blackened mahi mahi tacosSkip the local cantina tonight and fix these blackened mahi mahi tacos! Until I met my husband, trying fish tacos was most likely out of the question. He’s pushed me out of my comfort zone and convinced me to give fish tacos a try. I have to admit, I think my blackened mahi mahi tacos might rank up there with the top three I’ve ever had! This blackened mahi mahi is spicy, yet light and flaky. So. Dang. Good.

blackened mahi mahi tacosLiving in a landlocked area of the country, purchasing fresh fish can be a challenge. However, thanks to local organic markets it’s getting much easier. I always look for wild-caught seafood. Mahi Mahi is a great fish to use for tacos if you’re looking for a milder fish flavor.

blackened mahi mahi tacos

To blacken the fish you’ll want to use a cast iron skillet. Other pans aren’t capable of delivering the high heat needed to blacken and not burn. I added in two tablespoons of ghee and heated the cast iron skillet on high until the ghee had melted, coating the pan. Then, I turned down the heat to medium just before adding the fish. The seasonings will blacken but won’t burn and the result is De. Lic. Ious! For this round of tacos I used organic corn tortillas and warmed them in the oven. Next time I plan to make my own Paleo approved tortillas, when my stainless steel skillet and I are getting along better. Add in fresh cabbage, avocado, lime, and sriracha¬†mayo and you’ve got yourself a winning fish taco recipe!

Blackened Mahi Mahi Tacos

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 3 -4
Author Jennifer Shreckengost


  • 3 frozen wild-caught mahi mahi fillets
  • 1 cup thinly sliced red cabbage
  • 1 avocado
  • 2 tbsp ghee
  • 1 cup thinly sliced green cabbage
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 1/2 tsp onion powder
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 1 tsp pink Himalayan salt
  • Organic corn tortillas or tortillas of your choice
  • For sriracha mayo:
  • 3/4 cup Palo mayo - I use Primal Kitchen mayo
  • 3 tbsp sweet/hot chili sauce
  • 2 tsp sriracha sauce
  • 1 tsp red pepper flakes


  1. Prepare sriracha mayo ahead of time by mixing all ingredients in a small bowl. Store in the refrigerator until ready to serve
  2. Cut avocados into small chunks and set aside until ready to serve
  3. Mix all dry spices in a small bowl
  4. Rub spice mixture over both sides of the fish fillets until fully coated
  5. Place cast iron skillet on burner and turn heat to high, then add 2 tbsp of ghee to the pan
  6. Once the ghee is melted and pan is hot, reduce heat down to medium and add in fish fillets
  7. Cook approximately 4-5 minutes per side until it's blackened on the outside and cooked through. The fish will be done when it flakes easily with a fork
  8. Remove fish from pan, and using two forks flake into small chunks
  9. Add cabbage to taco shell, then top with fish, avocado and sriracha mayo