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Mix up taco night with a little Caribbean flair and make these easy Blackened Mahi-mahi Tacos with Caribbean Slaw for dinner this week!
I am all about that taco life. I'm not even kidding; we eat some Mexican food weekly in our house. It's one thing I can usually count on my husband and kids to eat even when they want to be in the pickiest of moods when it comes to food. As much as we love it sometimes, it's nice to mix up flavors and add in new recipes that usually get added to the list of favorites that they add back into the rotation because they know they love them just as much.
With my husband in the Army, we've moved a LOT over the years, and one thing I always love was to find something that made that area special. When we lived in Washington, I used to love driving up to the Pikes Peak Fish Market. Okay, so this is usually something I reserved for when my husband was away at training or deployed since he doesn't like fish. Our daughters and I will eat it, no problem. Our youngest now teases him about how different types of fish taste, but he still won't eat it. Anyways one of the times we went, I want to say our daughter was like three and a half. One of the vendors offered her a sample of mahi-mahi. She thought it was the funniest thing on the planet when they said it, so of course she had to try it. Let's just say it became something she started asking for a lot more after that.
This recipe combines the love of some good mahi-mahi with a little Caribbean flair and some spice that will heat any good taco Tuesday, giving off a party-in-your-mouth type of feeling. Don't worry though, this recipe still comes together in no time at all, making it even easier to enjoy any night of the week, no matter how busy we are.
What does mahi taste like?
Mahi is a delicious fish to start with if you or someone you know is getting into eating fish. It has a pleasant neutral smell and taste, not that fishy taste or smell that most people associate with fish.
I also love that mahi-mahi takes different flavors and spices well, so it lends it to be very versatile, no matter if you're stripping down the spices for something more simple or bringing the heat like in these fish tacos.
I always recommend buying the freshest fish when possible and using it quickly before it goes bad—living nowhere near a good fish market these days though I will usually buy it frozen, and I have no problems with it.
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What does blackened mean?
No, we aren't burning the mahi-mahi. Blackening is referring to the spice mixture that is rubbed over the fish. It's traditionally used a lot in Cajun cooking and adds a nice bit of heat to the fish making this recipe anything but dull. My favorite homemade spice mixture is below.
Cajun Spice
While you can easily buy a ready-made Cajun spice mixture, I am a huge advocate for making my own blends. This way, I know there is a smaller chance of the spice mixture containing filler ingredients or anti-caking ingredients that can contain gluten or grains.
Ingredients
- 2 TBS Smoked Paprika
- 2 TBS Salt
- 2 TBS Garlic Powder
- 1 TBS Ground Black Pepper
- 1 TBS Ground White Pepper
- 1 TBS Onion Powder
- 1 TBS Dried Oregano
- 1 TBS Dried Basil
- 1 TBS Dried Thyme
- 1 - 2 TBS Cayenne (depending on desired heat level)
Mix everything into a small bowl until combined. Store it in a sealed container or jar until ready to use.
Can I make these without the Caribbean slaw?
In my opinion, this is what makes the flavors POP. This slaw has a sweet and tangy flavor that balances the heat of the blackened fish. Could you leave it off? Sure, but I'm just going to leave it as I don't recommend it.
Caribbean Slaw
This slaw is really easy to make and has tons of flavor. I like to make this ahead of time so it has time to sit before I cook off the fish. It also tastes great with other meats like chicken and pork chops if you aren't feeling like fish.
More Recipes with Heat
Louisiana Red Beans and Cauliflower Rice
Easy Sheet Pan Chicken Fajitas
These are my go-to weeknight tacos when I'm feeling like mixing things up. These are quick, healthy, and oh so delicious; you'll want to keep coming back to them too. Bonus they are gluten/ grain-free (I love Siete grain-free tortillas) as well as dairy-free and paleo-friendly.
Blackened Mahi-mahi Tacos with Caribbean Slaw
Ingredients
- 2 lbs Mahi Mahi fresh or defrosted if frozen
- 4 TBS Acovado Oil divided
- 2 TBS Lime Juice
- 2 TBS Mayonnaise
- 1 ½ TBS Cajun Spice Blend see above or below
Caribbean Slaw
- 2 C Shredded Red Cabbage
- 2 C Shredded Green Cabbage
- 1 Large Carrot shredded
- ½ C Red Onion thinly sliced
- ½ C Cilantro
- 1 C Mango small diced
- 1 ½ TBS Avocado Oil
- 2 TBS Coconit Aminos
- 2 TBS Honey
- Juice of a lime
- 1 teaspoon Salt
- ½ teaspoon Pepper
Instructions
For the Slaw
- Put the cabbage, carrots, onion jalapeno, mango, and cilantro to a bowl and mix till combined.
- Add the remaining ingredients to a small bowl and mix till combined.
- Toss the sauce and vegetables and allow it to chill for about 20 minutes in the fridge to let the flavors come together.
- Eat it by itself or add it to your tacos; the possibilities are endless.
- Set it aside to rest while you make the fish.
For the Fish
- Cut the mahi-mahi into about 1-inch pieces, and place the pieces into a bowl.
- Combine the remaining ingredients into a small bowl and mix.
- Pour the sauce over the Mahi- Mahi and let it rest while you heat your skillet.
- In a pan, over medium heat, add the additional avocado oil.
- When the pan is hot, place the pieces of mahi-mahi pieces into the pan.
- Cook the pieces on all sides until the pieces have started to become golden, and the fish is cooked.
- Remove the fish from the pan, and let it rest, to drain any excess oil.
- Heat your tortillas if desired, and serve topped with the Caribbean slaw.
Notes
-
- 2 TBS Smoked Paprika
- 2 TBS Salt
- 2 TBS Garlic Powder
- 1 TBS Ground Black Pepper
- 1 TBS Ground White Pepper
- 1 TBS Onion Powder
- 1 TBS Dried Oregano
- 1 TBS Dried Basil
- 1 TBS Dried Thyme
- 1 – 2 TBS Cayenne (depending on desired heat level)
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