Blackened Mahi-Mahi Tacos with Mango Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Spicy blackened mahi-mahi fillets served in warm tortillas topped with a sweet and tangy mango salsa for a vibrant summer meal. This mexican-inspired summer cookout ready in about 25 minutes blends cut into 4 pieces mahi-mahi fillets, blackening seasoning, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Rub 2 tbsp blackening seasoning evenly over 1 lb mahi-mahi fillets cut into 4 pieces.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned mahi-mahi and cook for 3-4 minutes per side until blackened edges form and fish flakes easily with a fork.
  3. Step 3: While fish cooks, combine 1 cup diced ripe mango, 1/2 cup finely chopped red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 2 tbsp fresh lime juice, 1 minced small jalapeño, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper in a bowl. Stir gently to make mango salsa.
  4. Step 4: Warm 8 small corn tortillas on a dry skillet or in the oven wrapped in foil.
  5. Step 5: Assemble tacos by placing a piece of blackened mahi-mahi in each tortilla and topping with generous spoonfuls of mango salsa. Serve immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Blackened Mahi-Mahi Tacos with Mango Salsa take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Blackened Mahi-Mahi Tacos with Mango Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Blackened Mahi-Mahi Tacos with Mango Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Blackened Mahi-Mahi Tacos with Mango Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Blackened Mahi-Mahi Tacos with Mango Salsa?

Mexican summer cookout like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes