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Blackened Mahi-Mahi Tacos with Mango Salsa and Chipotle Crema Recipe

Blackened Mahi-Mahi Tacos with Mango Salsa & Chipotle Crema

There's something so special about a taco night, isn't there? The excitement in the air, the vibrant colors of fresh ingredients, and the delicious aroma filling your kitchen can make any evening feel like a fiesta. Today, I am thrilled to share with you a recipe that is not only easy but also packed with flavor: Blackened Mahi-Mahi Tacos with Mango Salsa and Chipotle Crema. Trust me, you will want to keep this one in your back pocket for quick dinners or gatherings with friends!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Blackened Mahi-Mahi
  • 4 fillets Mahi-Mahi Fresh fish is key for a great taco!
  • 2 tbsp paprika This adds a beautiful color and smokiness.
  • 1 tbsp cayenne pepper Just the right kick for flavor.
  • 1 tbsp garlic powder Because garlic makes everything better!
  • 1 tbsp onion powder Adds depth to the spice blend.
  • 1 tsp dried thyme A touch of herby goodness.
  • 1 tsp dried oregano Complements the spices nicely.
  • 1 tsp salt Essential for enhancing flavors.
  • 1 tsp black pepper A little warmth goes a long way.
  • 2 tbsp olive oil For frying the fish and adding richness.
For the Mango Salsa
  • 1 ripe mango diced, sweet and juicy, it brightens up the tacos.
  • 0.5 red onion finely chopped Adds crunch and a bit of bite.
  • 1 jalapeño seeded and minced For a spicy kick!
  • 0.25 cup fresh cilantro chopped, the fresh herb flavor is a must.
  • 1 lime juice Freshness and acidity to balance the sweetness.
For the Chipotle Crema
  • 0.5 cup sour cream Creamy and tangy base.
  • 2 tbsp mayonnaise Adds extra creaminess.
  • 1-2 chipotle peppers in adobo sauce, minced Smoky and spicy flavor.
  • 1 lime juice Brightens up the crema.
For Assembly
  • corn or flour tortillas Warm them up for the best texture.
  • shredded cabbage optional, adds crunch and freshness.
  • lime wedges For a zesty finish!

Equipment

  • Skillet
  • Bowls

Method
 

  1. Step 1: Prepare the Blackened Mahi-Mahi: In a small bowl, mix together the paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper. Rub this spice mixture evenly over the Mahi-Mahi fillets, making sure to coat them well.
  2. Step 2: Heat the olive oil in a skillet over medium-high heat. Once hot, add the fillets and cook for about 3-4 minutes on each side, or until the fish is blackened and cooked through. Remove from heat and set aside.
  3. Step 3: Make the Mango Salsa: In a bowl, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and a sprinkle of salt. Mix everything together and set aside to let the flavors meld.
  4. Step 4: Prepare the Chipotle Crema: In a separate bowl, whisk together the sour cream, mayonnaise, minced chipotle peppers, lime juice, and salt until well combined. Taste and adjust the seasoning if needed.
  5. Step 5: Assemble the Tacos: Warm the tortillas in a skillet or microwave until soft. On each tortilla, place a portion of the blackened Mahi-Mahi, top it with mango salsa, drizzle some chipotle crema, and add shredded cabbage if you like. Serve with lime wedges on the side for that extra zing!

Notes

These tacos are best enjoyed fresh, but if you have leftovers, store the components separately in airtight containers in the refrigerator. The fish will last for about 2 days, while the salsa and crema will stay fresh for about 3-4 days. Just reheat the fish gently before assembling your tacos again!