Blackened Mahi Tacos from Bahama Breeze feature tender, spiced mahi-mahi fillets, fresh shredded cabbage, zesty mango salsa, and creamy avocado slices nestled in warm corn tortillas, delivering a vibrant blend of smoky, tangy, and refreshing flavors.
Equipments
- Grill or stovetop skillet
- Tongs
- Chef’s knife
- Cutting board
- Mixing bowls
- Spatula
- Measuring spoons
- Citrus juicer (optional, for salsa)
- Spoon
- Serving plates
Ingredients
- 1 lb (450g) mahi-mahi fillets
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups shredded cabbage
- 2 ripe mangos
- 1 small red bell pepper
- 1/4 cup red onion
- 1 jalapeño
- 1/4 cup fresh cilantro
- 1 lime
- 1 avocado
- 8 small corn tortillas
Ensure the mahi-mahi fillets are fresh and firm for the best texture and flavor in your blackened mahi tacos. Use freshly ground spices like paprika, cayenne pepper, and garlic powder to enhance the authentic smoky and spicy notes. Ripe mangos and fresh cilantro are essential for a vibrant mango salsa that balances the heat of the jalapeno. Opt for small, warm corn tortillas to complement the tender fish and crunchy cabbage without overpowering the dish. Your Blackened Mahi Tacos from Bahama Breeze copycat menu will achieve the perfect harmony of smoky, tangy, and refreshing flavors when these ingredients are carefully selected and prepared.
Instructions
- Preheat grill or skillet to medium-high heat.
- Mix paprika, cayenne, garlic powder, onion powder, dried thyme, oregano, salt, and black pepper in a bowl.
- Pat mahi-mahi dry and coat fillets evenly with olive oil.
- Rub spice mixture on both sides of mahi-mahi fillets.
- Grill or sear mahi-mahi for 3-4 minutes per side until cooked through.
- Dice mangos, red bell pepper, and red onion for salsa.
- Seed and finely chop jalapeño, then chop cilantro.
- Juice lime.
- Combine mangos, red bell pepper, red onion, jalapeño, cilantro, and lime juice in a bowl to make mango salsa.
- Slice avocado.
- Warm corn tortillas on skillet or grill.
- Flake cooked mahi-mahi into large chunks.
- Assemble tacos: layer cabbage on tortillas, add mahi-mahi, top with mango salsa and avocado slices.
- Serve immediately.
Substitution
Blackened Mahi Tacos from Bahama Breeze copycat menu combines expertly seasoned mahi-mahi fillets with fresh mango salsa and creamy avocado for an authentic taste. If mahi-mahi is unavailable, you can substitute with other firm white fish such as tilapia or cod, which also hold up well to blackening spices. In case fresh mango is out of season, pineapple or peach can provide a similarly sweet contrast in the salsa. When grilling is not an option, a stovetop skillet with a bit of oil effectively replicates the blackening process. Make sure to warm your corn tortillas gently to prevent cracking before assembling your tacos.
Tips
Ensure mahi-mahi fillets are patted dry before applying the olive oil and spice rub to help the seasoning adhere properly and promote better searing. Avoid overcrowding the grill or skillet to ensure even cooking and develop a nice blackened crust on the fish. When preparing the mango salsa, finely dice all ingredients uniformly for balanced texture and flavor distribution in each bite. Warm your corn tortillas just before assembling tacos to prevent them from becoming dry or brittle, enhancing your overall taco experience.
Nutritions
Blackened Mahi Tacos provide a balanced source of lean protein from mahi-mahi, which is rich in omega-3 fatty acids and low in calories. The shredded cabbage offers dietary fiber and essential vitamins like vitamin C and K, contributing to digestive health. Mango salsa adds antioxidants, vitamins A and C, and natural sweetness without added sugars, while avocado supplies heart-healthy monounsaturated fats and potassium. Your meal is enhanced by whole corn tortillas, delivering complex carbohydrates and maintaining gluten-free appeal.
Storage
Store leftover blackened mahi-mahi fillets in an airtight container in the refrigerator for up to 2 days to maintain freshness. Keep the mango salsa separate in a sealed container to preserve its vibrant flavor and prevent sogginess. Your corn tortillas and avocado slices are best stored at room temperature and consumed promptly to avoid drying out or browning.
Variation or Alternatives
You can substitute mahi-mahi with other firm white fish like swordfish or grouper for a similar texture and flavor. Swap out the corn tortillas for flour or whole wheat tortillas to change the base while retaining authenticity. To enhance smoky flavor without a grill, sear the fish in a cast iron skillet over high heat and finish in the oven. For a creamier salsa, blend some avocado into the mango salsa before topping your tacos.
Allergies
Mahi-mahi, a type of fish, can cause allergic reactions in individuals with seafood allergies. The corn tortillas and spices like paprika or cayenne pepper might also trigger sensitivities or allergic responses in some people. You should carefully check all ingredients and consult with your allergist if you have known food allergies before enjoying Blackened Mahi Tacos.
Why this recipe?
Blackened Mahi Tacos at Bahama Breeze are celebrated for their perfectly seasoned, tender mahi-mahi fillets that deliver a bold, smoky flavor profile. The tacos combine fresh ingredients like vibrant slaw and zesty sauces, creating a balanced and refreshing taste experience. You will appreciate the dish's unique blend of spices and textures, making it a standout option on the menu. Trying to make a copycat version at home allows you to recreate the restaurant-quality flavors tailored to your personal preferences.