Blackened Mahi-Mahi Tacos with a Chipotle Mayo

Do you remember that Mahi-Mahi filet that I picked up a few days ago? Well, it found its way into delicious blackened fish tacos smothered in a spicy chipotle mayo sauce. These tacos are fresh, light, and oh so delicious. YUM.

This taco recipe was inspired by a local seafood restaurant. Elliott and I always pick a table on the patio right next to the water to take in some sun (and beer). This is probably the only restaurant where I order the exact same thing every single time: blackened mahi-mahi tacos. The tacos are filled with just a few ingredients: fish, green cabbage, cheese, and a little spicy sauce. The ingredients are simple and fresh, which makes the tacos extra-tasty.

Mahi Mahi Tacos with a Chipotle Mayo

For my twist, I added fresh tomatoes, a cabbage blend, and lots of creamy chipotle mayo. Between the spicy sauce and the blackened mahi-mahi, your tastebuds are going to thank you.

I know that this is probably more of a spring/summer dish, but I refuse to accept the fact that the year is almost over. Comforting fall foods are wonderful, but I still like to throw in some dishes that remind me of the months past.

Seriously though… How is it November already?

Mahi Mahi Tacos with a Chipotle Mayo

As I mentioned in the recipe note, if you want a spicier chipotle mayo, use two peppers. I would start by blending one pepper with the mayo, then tasting it. It’s a lot easier to make the sauce more spicy than less spicy.

By the way, you’ll most likely have a bit of chipotle mayo left over. Save it in an airtight container for up to 1 week for later use as a dip for sweet potato fries, burger and sandwich spread, or even drizzled on top of crab cakes. Just invite me over when you do.

Blackened Mahi-Mahi Tacos with Chipotle Mayo
Prep time
Cook time
Total time
Serves: 6 tacos
For the Chipotle Mayo:
  • 1 whole chipotle pepper* (in adobo sauce)
  • ½ cup light mayo
  • 1 tsp lime juice
  • salt and pepper, to taste
For the Blackening Seasoning:
  • 1 tbsp paprika
  • 2 tsp dried Italian seasoning
  • 1 tsp cayenne pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp black pepper
For the Tacos:
  • 15 oz. mahi-mahi, skin removed
  • 6 small flour tortillas
  • ⅓ cup Monterey jack cheese, shredded
  • 1 cup cabbage, shredded
  • 2 roma tomatoes, diced
  • 2 tbsp cilantro (or flat leaf parsley), chopped
  1. First, prepare the chipotle mayo. Add the mayo, chipotle pepper, and lime juice to a blender and blend until smooth. Season with salt and pepper to taste, then refrigerate until ready for use.
  2. Mix the paprika, dried Italian seasoning, cayenne pepper, garlic powder, onion powder, and black pepper together in a small bowl. Set aside.
  3. Cut the filet of mahi-mahi in half lengthwise. Then, cut into large equal-sized pieces. Sprinkle the mahi-mahi with the blackening seasoning and set aside.
  4. Heat a skillet over medium-high heat. Spray with cooking spray and add the seasoned mahi-mahi pieces. Cook the pieces until each side has browned and the fish is flaky, about 3 to 4 minutes. Remove from heat and set aside.
  5. Heat the tortillas in a skillet over medium-high heat, about 30 seconds per side. Alternatively, heat the tortillas in a microwave under a damp paper towel in 30 second increments.
  6. Assemble the tortillas by laying a few pieces of the mahi-mahi down the center of each tortilla, then top it with ⅙th of the shredded cheese, cabbage, tomatoes, and cilantro. Drizzle with chipotle mayo and serve immediately.
*For a spicier chipotle mayo, use two chipotle peppers in adobo sauce.



Hi Anna! I made these for dinner tonight, and they were a hit! I substituted cod, but I will definitely be trying this again using Mahi Mahi. 


Thank you Marla!