Keto Dinner | Blackened Mahi Mahi Fish Tacos Recipe with Mango Salsa

Blackened Mahi Mahi Fish Tacos Recipe with Mango Salsa: delicious mahi mahi fish tacos seasoned with a homemade blackened seasoning served up with a fresh mango salsa and avocado crema.

Blackened Mahi Mahi fish Tacos are probably my favorite style of tacos around, no joke.  I like that they are nice and light and when the mahi mahi fish is extremely fresh like in this recipe, they are absolutely incredible!  The zip you get from the blackened seasoning on the mahi mahi is the perfect compliment to the sweet fresh mango salsa in these tacos.  These guys are winners and a must make!

The crazy thing is that it can be any recipe too, even a grilled cheese for crying out loud.  I never thought I’d be at this point in my cooking career but I remember reading about it from my favorite chef, Thomas Keller who literally started to feel the exact same transition and his joy for all things cooking.  I think the foregone conclusion is that I’m getting old, dang it!  Yup, I even enjoy making blackening seasoning for this blackened mahi mahi.

So I came up with this blackened mahi mahi recipe when trying to come up with new dinner ideas to cook that are on the some what healthier side.  Of course we are always trying to lose weight, but don’t always succeed at it.  It’s hard with a husband who doesn’t eat vegetables and doesn’t really like chicken except for dark meat.

Blackened Mahi Mahi Tacos Recipe

Prep Time: 30 mins

Cook Time: 10 mins

Total Time: 40 mins

Servings: 10 servings

Ingredients:

For the Blackening Seasoning:

• ½ teaspoon of dry oregano
• 1 ½ teaspoons of sea salt
• 2 pounds of Mahi Mahi fish fillets patted dry
• 3 tablespoons of olive oil
• ½ teaspoon of crushed red pepper flakes
• ½ teaspoon of onion powder
• ½ teaspoon of garlic powder
• 1 teaspoon of chili powder
• ½ teaspoon of paprika
• ½ teaspoon of chipotle powder

For the Vegetables:

• 1/2 cup fresh cilantro leaves for garnish
• 10 fresh lime sliced wedges for garnish
• 1 cup cotija cheese for garnish
• 1 cup each of shredded red and green cabbage
• 2-15 ounce cans of drained rinsed and heated black beans
• 10 corn tortilla shells

For the Crema:

• juice of 1 lime
• sea salt and fresh cracked pepper to taste
• 1 avocado
• 1 cup of Mexican crema

For the Salsa:

• 1 thinly sliced green onion
• juice of 1 lime
• 2 tablespoons of olive oil
• sea salt and fresh cracked pepper to taste
• 2 small diced mangos
• ½ small diced red onion
• 1 seeded and small diced jalapeño
• ½ seeded and small diced red bell pepper

Instructions:

1. First, Blackening Seasoning: Combine all herbs and spices into a small bowl and season each side of the mahi mahi well. Note: there will be some leftover after you get done seasoning the fish.
2. Second, In a large saute pan on high heat with olive oil, saute the fish until it is browned and cooked through out. Set aside.
3. Next, Crema: Mash the avocado in a medium size bowl and whisk together the remaining ingredients and keep cool.
4. Salsa: Combine all ingredients in a medium size bowl and keep cool.
5. To Plate: Layer on top of a heated corn tortilla: heated beans, cabbages, blackened mahi mahi, crema, salsa, cilantro leaves, cotija cheese and garnish with lime wedges.

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