Blackened Mahi Mahi Fish Tacos With Mango Salsa (Air Fryer)

Welcome the vibrant flavors of summer with these irresistible blackened mahi mahi fish tacos! They feature tender, seasoned mahi mahi, sweet mango salsa, crunchy cabbage, and a zesty lime crema. Perfect for enjoying on warm days, taco night, and celebrating Cinco de Mayo!

Course Main Course

Prep Time 45

Cook Time 10

Total Time 55

Servings

Calories 376kcal

Author Rebecca Taig

Ingredients

For The Fish

4 (4 ounce) mahi mahi fillets, skinless, thawed
1 tablespoon (15ml) olive oil
1 ½ teaspoons smoked paprika
1 teaspoon salt
¾ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cumin
½ teaspoon dried oregano
½ teaspoon black pepper
⅛ teaspoon cayenne

Toppings

4 ounces red cabbage, shredded
½ recipe mango salsa
½ recipe lime crema

For Serving

8 corn tortillas, warmed
lime wedges, for garnish
fresh cilantro, for garnish

Instructions

Prepare the mango salsa and lime crema. In a large bowl, add the diced mango, red pepper, red onion, minced jalapeno, and chopped cilantro. Drizzle with lime juice and add a pinch of salt. Stir all the ingredients together until well combined. In a separate medium-sized bowl, add the sour cream, lime juice, lime zest, and salt. Stir the ingredients together until smooth and well combined. Keep the mango salsa and lime crema aside until you're ready to assemble the tacos.
Prepare the Mahi Mahi. Thoroughly pat the mahi mahi fillets dry with paper towels. Then, lightly coat both sides with olive oil. Set the fish aside temporarily. In a small bowl, mix the smoked paprika, garlic powder, onion powder, cumin, oregano, cayenne pepper, salt, and black pepper. Generously coat all sides of the oiled mahi mahi with the spice mixture, pressing gently to help it adhere.
Air fry the mahi mahi. Preheat your air fryer to 390°F for 3 minutes. Place the seasoned mahi mahi in a single layer in the basket, ensuring not to overcrowd. You may need to cook in batches. Air fry for 5-7 minutes, depending on thickness, until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F.
Assemble the tacos. Warm your corn tortillas for a few seconds on a skillet. Flake the cooked mahi mahi with a fork. Fill the warm corn tortillas with the flaked mahi mahi, a spoonful of lime crema, and some shredded red cabbage. Top each taco with a generous spoonful of the prepared mango salsa. Serve with lime wedges and fresh cilantro.

Notes

Don't overcook: Mahi mahi is a lean fish that can dry out easily. Cook it just until it's opaque and flakes easily with a fork. An internal temperature of 145°F is ideal.
Layer ingredients: Start with the fish, then add your desired toppings, thinking about how the flavors will combine.
Two tacos per serving: One piece of mahi mahi can be divided between two tacos.

Nutrition