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Blackened Mahi Mahi Tacos with Pineapple Corn Salsa and Chipotle Lime Sauce Recipe

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These blackened mahi mahi tacos are a vibrant and flavorful twist on classic fish tacos, featuring tender, perfectly seasoned mahi mahi fillets broiled to flaky perfection. The tacos are topped with a juicy pineapple corn salsa and a creamy, smoky chipotle lime sauce, all wrapped in warm corn tortillas with crunchy purple cabbage and fresh cilantro for a refreshing finish.

Ingredients

Fish:

  • 1/2 tablespoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon fresh cracked black pepper
  • Pinch of cayenne
  • 1 lb mahi mahi, 4 fillets
  • 2 tablespoons avocado oil

Pineapple Corn Salsa:

  • 1 cup grilled or roasted corn (frozen roasted corn works well)
  • 1 cup pineapple, finely diced
  • 1/4 cup red onion, finely diced
  • 1 jalapeno, finely minced
  • 1/2 bunch cilantro, chopped
  • 1 lime, juiced
  • 1 teaspoon agave
  • 1 teaspoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked pepper

Chipotle Lime Sauce:

  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1 tablespoon adobo sauce
  • 1/2 lime, juiced (about 1-2 tablespoons)

Assembly:

  • Warm corn tortillas (or favorite tortillas)
  • Purple cabbage, finely shredded
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Prepare the Blackening Spice Mix: In a small bowl, thoroughly combine smoked paprika, onion powder, salt, garlic powder, oregano, black pepper, and cayenne to create the blackening seasoning.
  2. Season the Mahi Mahi: Pat the mahi mahi fillets dry with paper towels to remove excess moisture. Drizzle avocado oil evenly over each fillet, then rub the blackening spice blend onto all sides of the fish, ensuring an even coating. For enhanced flavor, marinate the fish for 20 to 60 minutes if time allows.
  3. Preheat the Broiler: Position an oven rack two notches from the top and preheat the oven’s broiler. The fish should be placed high enough for broiling but not too close to avoid burning the spices.
  4. Broil the Fish: Place the seasoned mahi mahi fillets on a lined baking sheet or broiler pan. Broil for approximately 8 minutes, until the fish is cooked through and flakes easily with a fork. Adjust cooking time by 1-2 minutes if necessary, depending on fillet thickness and oven variations.
  5. Make Pineapple Corn Salsa: While the fish cooks, combine roasted corn, diced pineapple, minced jalapeno, chopped cilantro, and red onion in a medium bowl. Add lime juice, agave syrup, olive oil, kosher salt, and freshly cracked pepper. Toss until well mixed and adjust salt to taste.
  6. Prepare Chipotle Lime Sauce: In a small bowl, whisk together sour cream, mayonnaise, finely chopped chipotle pepper, adobo sauce, and lime juice. If desired, thin the sauce with a splash of water for preferred consistency. Adjust heat by adding more adobo sauce and sweeten optionally with honey or maple syrup.
  7. Prepare Tortillas and Cabbage: Warm the corn tortillas over a dry skillet or microwave. Shred the purple cabbage finely and toss with a pinch of salt and a squeeze of lime juice for added flavor.
  8. Assemble the Tacos: Spread a generous layer of chipotle lime sauce on each warm tortilla. Top with a handful of shredded cabbage, flaked broiled mahi mahi, a generous scoop of pineapple corn salsa, fresh cilantro leaves, and finish with a squeeze of lime. Serve immediately and enjoy!

Notes

  • For a quick alternative, the Mexican street corn salad kit from Taylor Farms can be used in place of the cabbage and chipotle lime sauce; its dressing complements these tacos well.
  • The pineapple in the salsa can be substituted with fresh peach, nectarine, or mango for a different fruity note. Adding avocado is also a delicious option.
  • Adjust the spiciness of the chipotle sauce by varying the amount of adobo sauce or chipotle pepper added.
  • Broiling times can vary depending on oven strength and fillet thickness; monitor closely to avoid overcooking.
  • These tacos can be made gluten-free by ensuring the tortillas used are certified gluten-free.

Find it online: https://flavorspath.com/blackened-mahi-mahi-tacos-with-pineapple-corn-salsa-and-chipotle-lime-sauce-recipe/