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Blackened Mahi Mahi Fish Tacos with Chipotle Lime Crema

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Blackened Mahi Mahi Fish Tacos with Chipotle Lime Crema, aka the best way to feel like your dining in the Caribbean! 

Blackened Mahi Mahi Fish Tacos with Chipotle Lime Crema

Living on an island, you cannot go wrong with fish tacos. With the freshest fish on the ready, you're guaranteed the most insane flavor experience pretty much anywhere you go.

You'd be hard pressed to walk into a restaurant and not find them on the menu, and if you're anything like us, you'll order the same thing each time you eat out simply to find the best version.

Look at it this way. When you think Boston, you think Clam Chowder. When you think Maine, you think Lobster. Idaho, Potatoes. Louisiana, Crawfish and Gumbo. Well, with pretty much any Caribbean island, you think fish tacos. Sure there are plenty of other staples, but you catch my drift.

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Our obsession with fish tacos prompted us to create our own version at home so we could enjoy this amazing dish as often as we please. Let me tell you a little something about this recipe. We created and recreated this dish so many times before we were satisfied; each time tweaking the seasonings little by little until we felt it was worthy of a share.

We were so pleased with how these turned out that I'll be a little egotistical and say that these rival some of the best versions we have had here in Grand Cayman.

Blackened Mahi Mahi Fish Tacos with Chipotle Lime Crema

If you've been following my blog for any amount of time, you likely know that I wasn't always a fish person. I was pretty much anti-fish until I was 25 years old and moving to an island. Islander that's never really given fish a chance? Not in my husband's book.

Mahi Mahi is an island staple, and in my opinion, is one of the best white fishes to try if you're interested in weaning yourself onto fish. It's quite neutral, it doesn't have that fishy taste or smell to it, and it takes seasonings well.

One of the very first fish dishes that I tried and enjoyed was none other than Mahi Mahi fish tacos. Now I can't get enough!

Blackened Mahi Mahi Fish Tacos with Chipotle Lime Crema

We use only the freshest ingredients when making this dish, something that is blatantly obvious when you're eating it!

To me, there is nothing worse than biting into a fish that smells and tastes ‘fishy.' It's something that turns so many non-fish eating people off, which deters them from giving it another chance when they're finally offered FRESH fish.

I was guilty of that until I gave it another go. Fresh fish is one of the greatest things about living on an island, and something I will totally miss when it's time to move on to a new location.

Anyway, eat these bad boys on our homemade corn tortillas (recipe coming soon!) and you will be begging for the cook in your family to make these every week!

Blackened Mahi Mahi Fish Tacos with Chipotle Lime Crema

CHECK OUT THESE OTHER FISH DISHES:

– Baked Honey Dijon and Garlic Salmon
– Smoked Salmon Wonton Cups with Cucumber and Dill
– Island Style Mahi Mahi Ceviche
– Classic Tuna Salad with a Twist
– Sesame Crusted Seared Tuna

 

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Blackened Mahi Mahi Fish Tacos with Chipotle Lime CremaBlackened Mahi Mahi Fish Tacos with Chipotle Lime Crema

Blackened Mahi Mahi Fish Tacos with Chipotle Lime Crema

Print Recipe
 Blackened Mahi Mahi Fish Tacos
Blackened Mahi Mahi Fish Tacos with Chipotle Lime Crema
Servings
Ingredients
For The Fish
Chipotle Lime Crema
Toppings
Servings
Ingredients
For The Fish
Chipotle Lime Crema
Toppings
Blackened Mahi Mahi Fish Tacos with Chipotle Lime Crema
Instructions
  1. Clean and slice Mahi Mahi into half inch wide pieces and lightly sprinkle with kosher salt.
  2. Mix Cajun seasonings 1:1 ratio. Add 1/4 parts Cayenne Pepper and black pepper to Cajun mix. Sprinkle seasoning mix onto clean fish.
  3. Using a cooking brush, brush Scotch Bonnet Pepper Sauce onto both sides of the fish. (Add more if you like spice)
  4. Heat a nonstick pan over high heat with a thin layer of vegetable oil coating the bottom. Fry Mahi Mahi pieces on all sides until medium brown. Remove from pan and let rest on a paper towel to drain excess oil.
  5. As the fish cooks, mix the sour cream, mayo, sriracha, lime juice and cayenne pepper in a small bowl to make the Chipotle Lime Crema.
  6. To assemble fish tacos, add pieces of cooked Mahi Mahi in the center of a corn tortilla and top with cabbage, sliced tomatoes, red onions and scallions. Top with a dab of the Chipotle Lime Crema and a squeeze of lime juice! Enjoy!
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Comments

  5. I am not a fish person either but find myself making it often these days as it’s perhaps the fastest cooking protein! Really like your recipe. Pinning this.

    Reply

  13. I love fish tacos! We had them a lot in Texas, but not so much in Canada. I need to learn how to make them so I can enjoy them here as well. Thanks for the recipe!

    Reply

  14. I love this take on tacos! I definitely am looking for any new recipe for dinner ideas. This one will be making it into the rotation soon, thanks for sharing!

    Reply

  17. Haha, I was the same until I moved to Alaska…an Alaskan who doesn’t love halibut or salmon? Unheard of. Halibut seems like the same…a great neutral white fish that seems more like chicken than fish. I’ll have to try these…I live in Minnesota now, but friends send me Alaskan fish a couple times a year. Maybe I could try it with our walleye. Yum!

    Reply

  24. Oh this looks so good… I’m definitely coming back to this recipe later. I’ve only had mahi mahi tacos once and this looks like it’ll be much better.

    Reply

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