Blackened Mahi-Mahi Tacos with Mango Salsa and Slaw

This is a quick, throw together meal that can be made in less than 20 minutes. These fish tacos can easily be made fresh or with the leftovers from my Blackened Mahi-Mahi and Fresh Mango Salsa recipe. Either way these are the perfect addition to Taco Tuesday or any relaxing evening!

Blackened Mahi-Mahi Tacos with Mango Salsa and Cabbage Slaw



  • 8 corn tortillas
  • Avocado oil (If you do not have a gas stove)

Mango Salsa:

  • 1 mango, diced into small chunks
  • 1/2 jalapeno, finely diced (remove seeds for a milder salsa, leave them if you want a more spicy salsa)
  • 1/2 shallot, finely diced
  • 1/2 small red bell pepper, finely diced
  • 1/4 cup cilantro, finely chopped
  • 1 tsp Trader Joe’s Chili Lime seasoning
  • Juice from 1/2 lime

Blackened Mahi-Mahi:

  • 4 Mahi-Mahi filets (I used frozen wild-caught Mahi-Mahi filets from Trader Joes) **If using frozen filets, thaw first in cool water for about 20-30 minutes
  • Any blackening seasoning (I used a local seasoning by Spicin’ and Dicin’ called “Once You Go Black”) **I LOVE their seasonings, they have so many great spice blends. I am not affiliated with them in anyway, but they make excellent spices and this is a wonderful time to support a local business! I have bought a bunch for myself and for gifts. Be sure to their spices out, you won’t regret it!
  • 2 tbsp avocado oil
  • 1 tbsp grass-fed butter

Quick Cabbage Slaw:

  • 1 cup thinly sliced red cabbage
  • 1/8 cup shredded carrots
  • 2 tbsp cilantro, finely chopped
  • 2 tbsp Greek yogurt
  • Juice from 1/2 lime
  • 1/4 tsp apple cider vinegar
  • 1/4 tsp cumin
  • 1/4 tsp sea salt
  • 1/4 tsp garlic powder


Mango Salsa:

  1. Combine diced mango, jalapeno, shallot, red bell pepper, 1/4 cup cilantro, 1 tsp chili lime seasoning, and juice from 1/2 lime. Stir and place in fridge to incorporate flavors while cooking. You can also prep this up to 3 days in advance and store in an airtight container until you are ready to use.

Blackened Mahi-Mahi:

  1. Drizzle avocado oil in skillet (I used cast iron) and heat over medium-high heat.
  2. Pat fish dry with paper towel.
  3. Slice fish filet into small strips.
  4. Coat all sides of fish strips in blackening seasoning.
  5. Place strips into pan – being sure not to overcrowd pan
  6. Cook fish on the first side for about 2 minutes.
  7. Using a spatula, flip fish strips to opposite side and cook for an additional 2 minutes. Fish should be white and flake easily with a fork when finished cooking.
  8. Remove immediately from heat and set aside.

**If using leftover Mahi-Mahi, just cut into strips and reheat over low heat in a skillet until warm

Quick Cabbage Slaw:

  1. Combine 1 cup thinly sliced red cabbage, 1/8 cup shredded carrots, 2 tbsp finely chopped cilantro, 2 tbsp Greek yogurt, 1/4 tsp cumin, 1/4 tsp garlic powder, 1/4 tsp sea salt, 1/4 tsp apple cider vinegar, and lime juice.
  2. Place in fridge until ready to use. Slaw can be made up to 3 days in advance and stored in an airtight container until ready to use.


  1. Option A: If you have a gas stove, set burner to low and set directly on the grate for 1-2 minutes per side until toasted. **Keep a close eye on these so they do not burn.
  2. Option B: If you do not have a gas stove, heat 1 tbsp avocado oil in a skillet. Once oil is hot, place tortillas in the skillet, one at a time. Cook for 30 seconds-1 minute on each side until lightly fried. **These will not brown, they will just get crispier


  1. Set tortillas onto plate (2 per person)
  2. Place fish from half of a filet into each tortilla – about 4-5 slices of fish
  3. Top each taco with 2 tbsp of cabbage slaw
  4. Finish each taco with 2 tbsp fresh mango salsa
  5. Optional: Garnish with additional cilantro and lime
  6. Enjoy on it’s own or with a refreshing margarita!

**Recipe serves 4 people, makes 8 tacos


Published by partnersincooking

Healthy living for a long life together <3 Blog focused on healthy recipes, cleaner beauty, and all things wellness.

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