Friday, February 3, 2012

Guest Post: Blackened Mahi Mahi Tacos

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Hey guys. It’s Chris again guest blogging about these delicious Mahi Mahi tacos I made. Amy usually cooks every day and she’s such a good cook that I usually just sit back and enjoy the meals. The other day I realized that I hadn’t cooked anything in a while and I decided to go with something that I’ve cooked before, which are fish tacos.
We’ve had good and bad experiences with making fish tacos and we’ve found that the best experiences are when we use Mahi Mahi. I found a great dry rub recipe online for the fish and also used the leftover spices from the dry rub to make a spicy sour cream. Try this recipe and you’ll be hooked!

Printable Recipe


Fish seasoning:
  • 1 tbsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. cayenne pepper
  • 1 1-pound mahi-mahi fillet
  • Cheddar cheese, shredded
  • Limes, for serving
  • 1/2 cup sour cream
  • 1 tbsp. leftover fish seasoning

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Combine all dried spices in a small bowl. Sprinkle over fish, reserving about 1 tablespoon. Brush grill grate with oil. Grill fish until cooked through, about 5 minutes per side. Using a fork, coarsely shred fish.

Meanwhile, combine sour cream and reserved seasoning. Set aside.

Fill tortillas with fish. Drizzle with crema. Squeeze fresh lime wedges over tacos and sprinkle with grated cheese.


Source: Adapted from Epicurious


  1. Looks great. Have you tried tilapia? That's our fav for fish tacos. Just season the fillets with a dry rub, and bake in the oven at 350 for 8-10 minutes.

  2. We haven't tried tilapia, but we'll definitely give it a go next time! Thanks for the idea!


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