Blackened mahi mahi is pan seared and served in warm corn tortillas, finished with a crisp cilantro-jalapeño coleslaw in this Mahi Mahi Fish Tacos recipe.
Thanks to my friends at Litehouse for sponsoring this post.
I have a small confession: I recently became a full-on coleslaw fan. For years I passed on coleslaw at summer barbecues, but after trying a creamy, bright coleslaw dressing from Litehouse, I was converted. It brings the ideal balance of sweet, tangy, and creamy that makes coleslaw sing—especially when paired with spicy, blackened fish.
Last week I wanted fish tacos and put together these blackened mahi mahi tacos topped with a fresh cilantro-jalapeño coleslaw. The contrast of the warm, charred fish with the crisp, cool slaw is outstanding. This meal comes together quickly and tastes like a summer celebration on a plate.
The coleslaw is simple: shredded red and green cabbage tossed with sliced red onion, red bell pepper, fresh cilantro, and thinly sliced jalapeños, all coated in a creamy coleslaw dressing. It provides crunchy texture, bright flavor, and a touch of heat that complements the smoky blackened seasoning on the fish.
Both the coleslaw and the blackened mahi mahi are easy to prepare, and the entire recipe takes about 20 minutes from start to finish. That makes it perfect for weeknight dinners, quick weekend lunches, or an easy main for casual gatherings.
Cilantro Jalapeño Coleslaw Ingredients
- 2 cups red cabbage, shredded
- 2 cups green cabbage, shredded
- ½ cup red onion, thinly sliced
- ½ cup red bell pepper, thinly sliced
- 2 large jalapeños, deseeded and thinly sliced (leave seeds for more heat)
- ¼ cup fresh cilantro, chopped
- ½ cup creamy coleslaw dressing
In a large bowl, combine the shredded cabbage, sliced onion and pepper, jalapeños, and cilantro. Add the coleslaw dressing and toss until everything is evenly coated. Chill the slaw until you’re ready to assemble the tacos—this helps the flavors meld and keeps the slaw crisp.
Blackened Mahi Mahi Fish Tacos Ingredients
- ½ tbsp paprika
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp cayenne pepper
- ¼ tsp black pepper
- ½ tsp dried thyme
- ½ tsp dried oregano
- 3 tbsp olive oil, divided
- 1 lb mahi mahi fillets
- 8 small 6″ corn tortillas, warmed
- 1 lime, cut into wedges
- 1 avocado, sliced
Mix the paprika, salt, garlic powder, onion powder, cayenne, black pepper, thyme, and oregano in a small bowl. Rub the fish with 1 tablespoon of olive oil, then press the spice mix onto both sides of the mahi mahi so it’s well coated.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add the mahi mahi and cook 3–4 minutes per side, until the fish is opaque and flakes easily. Remove from the pan and use a fork to break the fillets into bite-sized pieces.
Fill each warmed tortilla with the blackened mahi mahi, squeeze a lime wedge over the fish, add a few slices of avocado, and top with a generous scoop of cilantro-jalapeño slaw. Serve immediately while the fish is still warm and the tortillas are soft.
Tips, Variations & Serving Suggestions
- For more heat, keep the jalapeño seeds or add a dash of hot sauce to the slaw dressing.
- Substitute cod, halibut, or tilapia if mahi mahi isn’t available—adjust cook time for thickness.
- Make the slaw up to a day ahead; it will keep in the refrigerator and taste even better after the flavors meld.
- Serve with lime wedges, extra cilantro, pickled onions, or a drizzle of crema for added richness.
- To make this gluten-free, use certified corn tortillas and check labels on any prepared dressings.
The cilantro-jalapeño slaw is not only a perfect topper for these fish tacos, it also works wonderfully as a side for grilled chicken, shrimp, or vegetarian mains like roasted corn enchiladas. It’s crunchy, vibrant, and easy to customize.
Recipe: Blackened Mahi Mahi Fish Tacos with Cilantro Jalapeño Slaw
Servings
8 tacos
Prep Time
Approximately 14 minutes
Cook Time
Approximately 6 minutes
Total Time
About 20 minutes
Instructions
- Prepare the slaw: In a large bowl combine red and green cabbage, red onion, red bell pepper, jalapeños, and cilantro. Stir in the coleslaw dressing until well coated. Refrigerate until ready to serve.
- Make the blackening spice: In a small bowl mix the paprika, salt, garlic powder, onion powder, cayenne, black pepper, thyme, and oregano.
- Season the fish: Rub mahi mahi with 1 tablespoon olive oil, then press the spice mix onto both sides of the fillets.
- Cook the mahi mahi: Heat remaining 2 tablespoons olive oil in a heavy skillet over medium-high heat. Cook the fillets 3–4 minutes per side until opaque and flaky. Remove and break into pieces with a fork.
- Assemble tacos: Warm the tortillas, divide the fish among them, squeeze lime over each, add avocado slices, and top with the cilantro-jalapeño slaw. Serve immediately.
Nutrition Facts (per serving)
- Calories: 277 kcal
- Carbohydrates: 23 g
- Protein: 14 g
- Fat: 16 g (Saturated Fat: 2 g)
- Cholesterol: 45 mg
- Sodium: 331 mg
- Potassium: 551 mg
- Fiber: 5 g
- Sugar: 6 g
- Vitamin A: 1045 mg
- Vitamin C: 41 mg
- Calcium: 59 mg
- Iron: 2 mg
Which summer dishes will you pair this coleslaw with? Leave a comment and share how you enjoy these tacos or your favorite slaw pairings.