Blackened Mahi-Mahi Tacos with Mango Salsa & Chipotle Crema

Ingredients

For the Blackened Mahi-Mahi

1 pound Mahi-Mahi fillets, sliced into taco-sized strips

1 tablespoon olive oil

1 tablespoon blackened seasoning (or a blend of smoked paprika, garlic powder, cayenne pepper, and dried oregano)

1/2 teaspoon salt

For the Fresh Mango Salsa

1 ripe mango, peeled and cut into small cubes

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, roughly chopped

1 jalapeño pepper, seeded and finely minced

Juice of 1 fresh lime

For the Chipotle Crema

1/2 cup sour cream (or plain Greek yogurt for a lighter option)

1–2 chipotle peppers in adobo sauce, finely chopped

1 tablespoon fresh lime juice

Pinch of salt

For the Tacos & Garnishes

8 small tortillas (corn or flour)

1/4 cup cotija cheese, crumbled (optional)

Fresh lime wedges, for serving

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Instructions:

1. Prepare the Mango Salsa

In a medium mixing bowl, combine the diced mango, finely chopped red onion, cilantro, minced jalapeño, and fresh lime juice.

Gently toss everything together until well mixed. Set aside for a few minutes so the flavors can meld.

2. Make the Chipotle Crema

In a small bowl, whisk together the sour cream (or Greek yogurt), finely minced chipotle peppers, lime juice, and a pinch of salt.

For a deeper smoky flavor, add a small spoonful of the adobo sauce from the chipotle can. Mix until smooth and creamy.

3. Season the Fish

Pat the Mahi-Mahi strips dry using paper towels.
Coat them evenly with the blackened seasoning and salt, making sure each piece is well covered for maximum flavor.

4. Cook the Fish

Heat the olive oil in a skillet over medium-high heat.

Place the seasoned fish in the pan and cook for about 3–4 minutes per side, until a dark, flavorful crust forms and the fish becomes opaque and flakes easily with a fork.

Remove from heat once cooked through.

5. Warm the Tortillas

Heat the tortillas in a dry skillet over medium heat or microwave them for 15–20 seconds until warm, soft, and flexible.

6. Assemble the Tacos

Break the cooked Mahi-Mahi into large, tender chunks.

Divide the fish evenly among the warm tortillas.

Top each taco with a generous spoonful of mango salsa and sprinkle with crumbled cotija cheese if desired.

7. Finish and Serve

Drizzle the tacos with the smoky chipotle crema and serve immediately with fresh lime wedges on the side for extra brightness.