Blackened Mahi-Mahi Tacos with Avocado-Lime Sauce

Name: Blackened Mahi-Mahi Tacos with Avocado-Lime Sauce
Prep time: PT20
Cook time: PT10
Total time: PT30
Yield: 8
Ingredients: 120 ml sour cream 60 ml water 1 medium ripe avocado 60 ml cilantro leaves (loosely packed) 2 tbsp fresh lime juice 1/2 tsp lime zest (about 1 lime) 1/2 tsp minced serrano pepper, seeds removed 1.5 tsp smoked paprika 1.5 tsp dark brown sugar 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp kosher salt 3/4 tsp ground cumin 1/4 tsp chili powder 1/4 tsp black pepper 680 g mahi-mahi fillets 1 tbsp vegetable oil 8 corn tortillas (15 cm / 6-inch) 8 lime wedges 240 ml diced tomatoes 240 ml thinly sliced red cabbage 240 ml thinly sliced green cabbage Cilantro for garnish (optional)

Published: 17.04.2026

Updated: 25.04.2026

🤤 Здорові рецепти щодня

Cooking time30 Portions8

Juicy blackened mahi-mahi tacos are flavorful yet simple to make: fillets get a spiced dry rub, are seared until a fragrant crust forms, and are finished with a silky avocado-lime sauce. Ready in about 30 minutes, they’re ideal for a quick family dinner or Taco Tuesday.

Caloric content: 172kcal

Ingredients

120 ml sour cream
60 ml water
1 medium ripe avocado
60 ml cilantro leaves (loosely packed)
2 tbsp fresh lime juice
1/2 tsp lime zest (about 1 lime)
1/2 tsp minced serrano pepper, seeds removed
1.5 tsp smoked paprika
1.5 tsp dark brown sugar
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp kosher salt
3/4 tsp ground cumin
1/4 tsp chili powder
1/4 tsp black pepper
680 g mahi-mahi fillets
1 tbsp vegetable oil
8 corn tortillas (15 cm / 6-inch)
8 lime wedges
240 ml diced tomatoes
240 ml thinly sliced red cabbage
240 ml thinly sliced green cabbage
Cilantro for garnish (optional)

Make the sauce

In a blender combine the sour cream, water, avocado flesh, cilantro leaves, lime juice, lime zest and minced serrano pepper. Blend until smooth, adding a little more water if needed to reach your desired consistency. Transfer to a bowl and chill in the refrigerator.

Mix the spice rub

In a small bowl whisk together the smoked paprika, dark brown sugar, garlic powder, onion powder, kosher salt, ground cumin, chili powder and black pepper until evenly combined.

Season the fillets

Sprinkle the spice mixture over both sides of the mahi-mahi fillets, gently pressing the rub into the fish so it adheres and forms an even coating.

Heat the skillet

Heat a large cast-iron or other heavy skillet over medium-high heat. Add the vegetable oil and heat until it is very hot and just starting to smoke so the pan surface is searing hot.

Sear the fish

Carefully place the fillets in the hot skillet and press down lightly with a spatula for a few seconds to ensure good contact. Cook about 2–3 minutes per side, until the exterior is darkened and the fish is cooked through.

Warm the tortillas

Warm the corn tortillas following the package instructions or heat them one by one in a dry skillet for 20–30 seconds per side, until they are pliable and warm.

Assemble the tacos

Layer a little red or green cabbage on each tortilla, add a portion of the blackened mahi-mahi, spoon on some diced tomatoes and drizzle with the avocado-lime sauce. Garnish with cilantro if desired and serve with a lime wedge.

Serving and storage

Serve the tacos immediately while the fish is hot and the tortillas are soft. Store any leftover sauce in an airtight container in the refrigerator for up to 2 days. Keep leftover fish separate and reheat quickly before serving.

Serve the tacos immediately while the fish is hot and the tortillas are soft. Store the avocado-lime sauce in an airtight container in the fridge for up to 2 days; keep the cooked fish separate and reheat briefly in the microwave for 15–30 seconds. If you prefer, swap sour cream for Greek yogurt or replace cilantro with parsley.