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Blackened Mahi Mahi Tacos with Jalapeno Pineapple Salsa

By Britney
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4
mahi mahi tacos on a plate with pineapple salsa , cilantro, and limes.
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These Blackened Mahi Mahi Tacos are made with avocado crema and jalapeño pineapple salsa are super flavorful and easy to make!

Equipment

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Ingredients 

Blackened Seasoning Mix

  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Chili Powder
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Dried Thyme

Pineapple Salsa

  • 1 1/2 cups Pineapples, (cut into chunks)
  • 2 Jalapenos , (diced), seeds removed
  • 1/4 Red Onion, (diced)
  • 1/3 cup Cilantro, (chopped)
  • 2 tbsp Lime Juice
  • 1/2 cup Corn
  • 1 tsp Tajin
  • 1 tsp Cumin
  • 1/2 tsp Sugar
  • 1/2 tsp Kosher Salt

Fish

  • 4 Mahi Mahi Fillets, (about 1 lb)
  • 2 tbsp Olive Oil

Toppings/Assembly

Instructions 

  • Combine the smoked paprika, chili powder, garlic powder, cayenne pepper, oregano, and thyme together in a small bowl to make the blackened seasoning mix. 
  • Pat the mahi mahi fillets dry, then cover generously with the prepared blackened seasoning.
  • Add a drizzle of olive oil to a nonstick skillet over medium-high heat. Sear mahi mahi fillets for 3-5 minutes, until golden brown. Then flip and continue to sear until the flesh begins to become flaky, about 2-4 minutes depending on the thickness of the fillet. 
  • Combine all of the pineapple salsa ingredients in a bowl and mix together, then prepare the avocado crema.
  • Warm tortillas over an open flame by setting the stove to medium high heat and placing the tortilla on top of the grate. Warm for 30-60 seconds, until the edges begin to char. (if you have an electric stove, you can heat the tortillas in a skillet)
  • Put everything together - slater the avocado crema onto the tortilla, top with a mahi mahi fillet (cut the fillet in half lengthwise if it's too wide), then top with the pineapple salsa, a little extra tajin, cilantro, and lime juice.

Notes

  • If using fresh fish, be sure to cook it within 24 hours of purchase. Frozen fish can be stored up to 3 months when stored properly in the freezer. 
  • Serve Immediately: Fish tacos are best enjoyed fresh, so assemble and serve them as soon as the fish is cooked and the toppings are prepared.
  • Don't Overcook the Fish: Fish cooks quickly, so keep an eye on it to avoid drying it out. Cook until it’s just opaque and flakes easily with a fork, usually around 3-5 minutes per side. FYI - the internal temperature should be 145 degrees F if using a meat thermometer.
Substitutions and Variations
  • If you can't find mahi mahi, you can use halibut or swordfish instead.
  • Try a mango salsa instead of the pineapple salsa for a fun tropical spin! 
  • Add hot sauce on top for a little heat!
  • Grill the mahi mahi to up the smoky flavor! The open flame add that nice charcoal grill taste.

Nutrition

Calories: 273kcal, Carbohydrates: 16g, Protein: 33g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 124mg, Sodium: 448mg, Potassium: 903mg, Fiber: 2g, Sugar: 8g, Vitamin A: 1002IU, Vitamin C: 42mg, Calcium: 53mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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