Blackened Fish Tacos
An authentic homemade blackened seasoning blend lends its signature heat to these smoky blackened Mahi tacos. A kick of cajun flavor in every bite that is ready in under 30 minutes!
Servings: 10 tacos
Calories: 303kcal
Cost: $10
Ingredients
Fish
- 1 lb Mahi Mahi fillets 3-4 fillets
- 2 tablespoon butter
Cajun Blackening Seasoning
- 2 teaspoon Smoked Paprika regular is fine too
- ½ teaspoon Cayenne Pepper This is 3 pepper spicy rating, for less heat, add just a pinch or less.
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Dried Thyme
- ¼ teaspoon Oregano
- ¼ teaspoon Salt
- ¼ teaspoon White Pepper can use black pepper as a substitute
Fish Taco Topping Ideas
- 1 cup Mango diced
- ¼ cup Red Onion diced
- ¼ cup Cilantro chopped
- 3 Limes cut into wedges
- 1 Avocado sliced or chunked
- 3 cups Shredded Cabbage
- 10-12 6-inch Corn Tortillas
- 1 cup Avocado Crema
- 1 cup Sour Cream or Salsa
Instructions
- The key is to use a cast iron skillet over medium-high to high heat. If you don't have a cast iron pan, a regular steel pan will work. Note that the fish may not get the same "stick" to the pan while blackening.
- Combine 2 teaspoon Smoked Paprika, ½ teaspoon Cayenne Pepper, ½ teaspoon Onion Powder, ½ teaspoon Garlic Powder, ½ teaspoon Dried Thyme, ¼ teaspoon Oregano, ¼ teaspoon Salt, and ¼ teaspoon White Pepper in a small bowl. Pat 1 lb Mahi Mahi fillets dry. Generously sprinkle the fillets with the spice mixture on both sides, working the mixture into the surface evenly.
- Prepare the toppings while the fish rests coated in seasoning. Optional - in a bowl, squeeze two limes over the cabbage and stir in a few tablespoons of finely cut cilantro.
- Pre-heat pan thoroughly over medium-high heat. Once the pan is searing hot, add 2 tablespoon butter to the hot pan. Place the fish fillets in the pan immediately once the butter has melted, taking care not to let them touch.
- Allow fish fillets to form a blackish-brown crust on one side. Then flip the fillet to finish it off. Cook about 5 minutes total for ½-inch-thick fish (3-4 minutes one side and a minute or 2 on the other). Timing will depend on thickness.
- Prepare 10-12 6-inch Corn Tortillas. Heat a dry pan over medium heat. Once the pan is thoroughly heated up, cook about 15-30 seconds per side. Or try cooking tortillas directly over a med-low gas flame on each side to get the same roasting effect.
Notes
This method may produce lots of smoke, and that's ok! If you don't have a good hood vent over your stove, consider opening a window. It's a good idea in a small kitchen especially. The fish cooks fast, so it won't be long.
Storage Suggestions
Serve: Fish can keep at room temperature for up to 2 hours before it should be refrigerated.
Refrigerate: Store in the refrigerator, wrapped tightly in aluminum foil or in an airtight container for up to 4 days. Don’t cut up the meat until ready to reheat.
Nutrition
Serving: 2tacos | Calories: 303kcal | Carbohydrates: 41g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 150mg | Potassium: 600mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1400IU | Vitamin C: 50mg | Calcium: 54mg | Iron: 1mg
