Blackened Mahi Mahi Tacos with Pineapple Salsa
Servings: 4 Servings
Ingredients
For the Mahi Mahi:
- 1 teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- Pinch cayenne pepper (optional) adjust to taste
- 1 pound mahi mahi fillets
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
For the Pineapple Salsa:
- 1 ½ cups fresh pineapple finely diced
- ½ jalapeño seeded and finely diced
- 2 tablespoons red onion finely diced
- 1 tablespoon parsley or cilantro (chopped)
- 1 teaspoon fresh lime juice
- Pinch of salt
For the Lime Crema:
- ⅓ cup sour cream
- 1 tablespoon lime juice
- ½ teaspoon lime zest
- Pinch of garlic powder
- Salt to taste
For Assembly:
- 8 small flour tortillas or corn tortillas
- Extra cilantro or parsley (optional)
Instructions
- Season the Mahi Mahi: In a small bowl, mix the garlic powder, onion powder, paprika, oregano, salt, thyme, pepper, and cayenne. Pat the fish dry and coat both sides with the seasoning.1 teaspoon garlic powder, ¾ teaspoon onion powder, ¾ teaspoon smoked paprika, ½ teaspoon dried oregano, ½ teaspoon salt, ½ teaspoon dried thyme, ¼ teaspoon black pepper, Pinch cayenne pepper, 1 pound mahi mahi fillets
- Cook the Fish: Heat butter and oil in a large skillet over medium heat. Add mahi mahi and cook for 4–6 minutes per side, until cooked through and flaky. The internal temperature should be 145°F on a meat thermometer. Remove from heat and flake into bite-sized pieces.1 tablespoon unsalted butter, 1 tablespoon olive oil
- Make the Salsa: In a bowl, combine the pineapple, jalapeño, onion, parsley, lime juice, and salt. Stir well and refrigerate until ready to use.1 ½ cups fresh pineapple, ½ jalapeño, 2 tablespoons red onion, 1 tablespoon parsley, 1 teaspoon fresh lime juice, Pinch of salt
- Mix the Crema: Stir together the sour cream, lime juice, lime zest, garlic powder, and a pinch of salt. Taste, and adjust if needed.⅓ cup sour cream, 1 tablespoon lime juice, ½ teaspoon lime zest, Pinch of garlic powder, Salt
- Warm the Tortillas: Heat the tortillas in a dry skillet or microwave just until warm and pliable.8 small flour tortillas
- Assemble Tacos: Add a portion of mahi mahi to each tortilla, top with pineapple salsa, and drizzle with lime crema. Garnish with extra herbs if desired.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 tacos. Actual calories will vary depending on the ingredients used.
- The blackened seasonings we use are on the milder side. If you want a spicier version, add some chili powder or more cayenne.
- If you don't like pineapple salsa, try mango salsa or coleslaw instead.
- You can also swap the lime crema for fish taco sauce.
- Store leftovers in separate containers in the refrigerator for up to 2 days.
Nutrition Facts
Blackened Mahi Mahi Tacos with Pineapple Salsa
Serving Size
2 tacos
Amount per Serving
Calories
415
% Daily Value*
Fat
16
g
25
%
Saturated Fat
6
g
30
%
Trans Fat
0.1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
102
mg
34
%
Sodium
841
mg
35
%
Potassium
689
mg
20
%
Carbohydrates
41
g
14
%
Fiber
4
g
16
%
Sugar
9
g
10
%
Protein
27
g
54
%
Vitamin A
747
IU
15
%
Vitamin C
35
mg
42
%
Calcium
146
mg
15
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
