Blackened mahi-mahi with a flavorful seared crust, warm tortillas, and chunky avocado salsa. Build Your Own tacos together, with extra salsa and chips for the table. Simple, fresh, and made for sharing.
Pat 1 lb mahi-mahi dry with paper towels and cut into generous taco-sized pieces. Dry fish gets a better sear. Wet fish just steams.
Rub the fish lightly with 1 Tbsp olive oil, then coat all sides with 1½–2 Tbsp blackening seasoning. Check whether your seasoning already contains salt before adding more.
Dice 2 Roma tomatoes, ½ cup red onion, and chop ¼ cup cilantro. Dice 2 avocados close to serving time to keep them bright.
Gently combine the avocados, tomatoes, red onion, cilantro, juice of 1 lime and salt to taste. Keep it chunky. Reserve half for the fish and serve the other half with tortilla chips. One smart move, two jobs.
Warm 6–8 small tortillas in a dry skillet for 20–30 seconds per side, or according to the package. Stack in a clean towel so they stay soft. Cold tortillas deserve a penalty flag.
Heat a large nonstick or cast-iron skillet over medium-high heat with 1–2 Tbsp neutral oil. Give the pan time to heat before adding the fish.
Place the fish in a single layer. Cook about 3–4 minutes per side, depending on thickness, until the surface is nicely blackened and the thickest piece reaches 145°F. Work in batches if needed. Let the crust form before flipping.
Transfer the cooked mahi-mahi to a platter. Spoon half the avocado salsa over the fish, leaving those blackened edges visible. Add lime wedges around the platter.
Set out the warm tortillas, fish platter, extra salsa and chips. Let everyone build their own tacos and finish with lime. No fussy plating, no assembly line—just great tacos.
Get the full dinner plan with Mexican Street Corn Rice, Seasoned Black Beans, Mexican Kiss cocktails, Corona with lime, prep, timeline, and Bonus Points.
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