Can I use a different fish instead of mahi mahi?

Yes. The blackened seasoning works well with many types of fish. If you’re using a firm fish like cod, halibut, or grouper, you can follow the recipe as written. For more delicate fish like tilapia, keep the fillets whole while cooking, then gently flake the fish once cooled slightly before assembling the tacos. Cutting mahi mahi into strips works especially well because it’s firm, cooks quickly, and allows the seasoning to coat evenly.

Are these fish tacos spicy?

They’re more smoky and savory than spicy. If you want more heat, add hot sauce, extra chili powder, or a pinch of cayenne to the seasoning.

Can I make these in the air fryer?

Yes. Cook the seasoned fish strips at 400°F for 7–10 minutes , flipping halfway, until opaque and flaky. Air frying keeps the fish juicy with minimal effort.

Why isn’t the fish crispy?

This recipe is designed for juicy, boldly seasoned fish , not a breaded or crispy crust. When using the oven method , the fish won’t get deeply charred, but it stays moist and cooks evenly. Just make sure the pieces aren’t crowded on the pan. If you prefer a more traditional blackened look, the stovetop method with butter will give you more char. I personally prefer the oven method because it’s hands-off and doesn’t require babysitting the fish.

Blackened Fish Tacos with Mahi Mahi (Easy Recipe for Two)

Name: Blackened Fish Tacos with Mahi Mahi
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 small mahi mahi fillets (about 10–12 oz total), thawed and pat very dry; 1½–2 tsp neutral oil (avocado or vegetable oil); 1 tsp smoked paprika; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp ground coriander; ¼ tsp black pepper; ¼ tsp brown sugar; ½ tsp Tajín; Kosher salt, to taste (only if needed, as Tajín is already salty); Street-size tortillas (either flour or corn), shredded cabbage or lettuce, avocado slices, pickled red onions, sour cream, lime wedges or hot sauce of your choice

Blackened Fish Tacos with Mahi Mahi

Blackened fish taco with mahi mahi, cabbage, pickled red onions, jalapeño, and corn, held in a warm tortilla.

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Bold, smoky blackened mahi mahi tacos perfectly portioned for two. A simple weeknight dinner with juicy fish and fresh toppings.

Author: George
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 servings 1x
Category: Main
Method: Baking
Cuisine: American, Mexican

Ingredients

Fish

2 small mahi mahi fillets (about 10–12 oz total), thawed and pat very dry
1½–2 tsp neutral oil (avocado or vegetable oil)

Blackened-Style Seasoning

1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp ground coriander
¼ tsp black pepper
¼ tsp brown sugar
½ tsp Tajín
Kosher salt, to taste (only if needed, as Tajín is already salty)

For Serving (Optional)

Street-size tortillas (either flour or corn), shredded cabbage or lettuce, avocado slices, pickled red onions, sour cream, lime wedges or hot sauce of your choice

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Instructions

Pat the mahi mahi very dry, then cut each fillet lengthwise into 3–4 large strips.
Toss the fish gently with oil until lightly coated.
Mix all the seasoning ingredients together, then sprinkle evenly over all sides of the fish.
Cook the fish (choose one method):
- Oven or Air Fryer (Easy & Juicy): Preheat to 400°F. Arrange the fish strips in a single layer and cook for 7–10 minutes, flipping halfway, until opaque and flaky.
- Stovetop (More Charred Flavor): Heat a non-stick skillet over medium to medium-high heat and add a small amount of butter. Cook the fish strips for about 1 minute per side, briefly searing the edges as needed, until cooked through.
Warm the tortillas, then assemble the tacos with the fish and your desired toppings. Serve right away.

Notes

Tajín substitute: If you don’t have Tajín, replace it with ½ tsp kosher salt. Serve the tacos with lime wedges for a similar citrusy finish.
Cutting the fish into large strips helps it cook evenly, stay juicy, and fit neatly into street-size tortillas.
Baking keeps the fish moist and hands-off, while the stovetop method gives a deeper blackened char.
Toppings are flexible: Build your tacos with a balance of flavors - something fresh (like shredded cabbage), something creamy (sour cream or avocado), something tart (pickled onions or extra Tajín), and something spicy (hot sauce), only if you want it.

Find it online: https://www.myeclecticbites.com/blackened-fish-tacos/