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Blackened Mahi Mahi Tacos Recipe Easy Homemade with Creamy Chipotle Crema

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These blackened mahi mahi tacos feature a smoky, spicy crust paired with a creamy chipotle crema and fresh toppings, making a quick, flavorful, and satisfying meal perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 lb (450 g) mahi mahi fillets, skinless and boneless
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper (adjust to heat preference)
  • 1/2 tsp dried oregano
  • Salt and black pepper to taste
  • 2 tbsp olive oil or avocado oil
  • 8 small (4-inch) corn or flour tortillas, warmed
  • 1/2 cup Mexican crema or sour cream (can substitute Greek yogurt)
  • 1–2 chipotle peppers in adobo sauce, minced
  • 1 tbsp fresh lime juice
  • 1 clove garlic, finely minced
  • Salt to taste
  • 1 cup shredded green cabbage
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 small red onion, thinly sliced (optional)
  • Fresh lime wedges for serving

Instructions

  1. Pat mahi mahi fillets dry with paper towels and cut into 3-4 inch taco-sized pieces.
  2. In a small bowl, mix smoked paprika, cumin, garlic powder, onion powder, cayenne, oregano, salt, and pepper to make the blackening spice blend.
  3. Generously coat the mahi mahi pieces with the spice blend on all sides, pressing gently to adhere.
  4. In a bowl, combine Mexican crema or sour cream, minced chipotle peppers, lime juice, minced garlic, and salt. Stir until smooth and refrigerate until serving.
  5. Heat a non-stick or cast iron skillet over medium-high heat. Add oil and heat until shimmering but not smoking.
  6. Add fish pieces in a single layer without crowding. Cook 3-4 minutes on the first side until dark and charred, then flip and cook another 3-4 minutes until fish flakes easily but remains moist.
  7. While fish cooks, warm tortillas in a dry skillet or wrap in foil and heat in a low oven for 2-3 minutes.
  8. Assemble tacos by placing a piece of blackened mahi mahi on each tortilla, drizzling with chipotle crema, and topping with shredded cabbage, cilantro, sliced red onion, and a squeeze of fresh lime juice.
  9. Serve immediately while warm.

Notes

Pat fish dry before seasoning to ensure a good sear. Do not overcrowd the skillet; cook in batches if needed. Warm tortillas in a dry skillet or over a gas flame for best texture. Chipotle crema can be made up to 2 days ahead and refrigerated. Adjust cayenne and chipotle peppers to control spice level. For gluten-free, use corn tortillas. For dairy-free crema, substitute with coconut yogurt or cashew cream.

Nutrition

Keywords: blackened mahi mahi tacos, fish tacos, chipotle crema, easy fish tacos, smoky fish tacos, quick dinner, weeknight meal, healthy tacos, gluten-free tacos

Find it online: https://breezybake.com/blackened-mahi-mahi-tacos-recipe-easy-homemade-with-creamy-chipotle-crema/