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Crispy Blackened Mahi Mahi Tacos with Creamy Chipotle Aioli

crispy blackened mahi mahi tacos - featured image
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These crispy blackened mahi mahi tacos feature a smoky, spicy crust paired with a creamy chipotle aioli, delivering bold flavors in under 30 minutes. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 4 mahi mahi fillets (about 6 ounces / 170 grams each), skin removed
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper (adjust for heat preference)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil or avocado oil (for searing)
  • 1/2 cup mayonnaise
  • 1–2 chipotle peppers in adobo sauce, minced
  • 1 tablespoon fresh lime juice
  • 1 small garlic clove, minced
  • Salt to taste
  • 8 small corn or flour tortillas (warmed before serving)
  • 1 cup shredded red cabbage
  • 1/2 cup fresh cilantro leaves, roughly chopped
  • 1 lime, cut into wedges
  • Optional: sliced avocado or pickled jalapeños for topping

Instructions

  1. Prepare the Blackening Spice Mix: In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, ground cumin, cayenne pepper, salt, and black pepper. Mix until well blended (about 2 minutes).
  2. Season the Mahi Mahi: Pat the mahi mahi fillets dry with paper towels. Sprinkle the blackening spice mix evenly over both sides of each fillet, pressing gently so the spices stick. Let them rest at room temperature for 10 minutes.
  3. Make the Creamy Chipotle Aioli: In a mixing bowl, whisk together mayonnaise, minced chipotle peppers, lime juice, and garlic until smooth. Taste and add a pinch of salt. Cover and refrigerate until ready to serve (about 5 minutes).
  4. Heat the Skillet: Place a cast iron skillet over medium-high heat and add the olive or avocado oil. Heat until shimmering but not smoking (2 to 3 minutes).
  5. Cook the Mahi Mahi: Lay the fillets in the hot skillet. Cook without moving for 3 to 4 minutes until a dark crust forms and edges look opaque. Flip gently and cook for another 3 minutes until fish flakes easily but remains moist. Remove from heat and let rest for 2 minutes.
  6. Warm the Tortillas: While the fish rests, warm tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap in foil and heat in a 350°F oven for 5 minutes. Keep covered to stay warm.
  7. Assemble the Tacos: Spread a spoonful of chipotle aioli on each warm tortilla. Top with a piece of blackened mahi mahi, shredded cabbage, and fresh cilantro. Add optional avocado slices or pickled jalapeños. Finish with a squeeze of fresh lime juice.
  8. Serve Immediately: Enjoy the tacos fresh while the fish is warm and tortillas are soft but slightly charred.

Notes

Patting the fish dry is key for a crispy crust. Use a hot cast iron skillet for best blackening results. Adjust cayenne and chipotle peppers to control spice level. Warm tortillas just before serving to avoid sogginess. Cook fish in batches if needed to avoid overcrowding the pan. For a dairy-free aioli, substitute vegan mayo. Baking method: bake seasoned mahi mahi at 425°F for 12 minutes, then broil 2 minutes to crisp edges.

Nutrition

Keywords: mahi mahi tacos, blackened fish, chipotle aioli, easy tacos, seafood tacos, quick dinner, spicy tacos, creamy sauce

Find it online: https://blingbite.com/crispy-blackened-mahi-mahi-tacos-recipe-easy-homemade-with-creamy-chipotle-aioli/