Blackened Mahi Mahi Tacos

A light and delicious take on the fish taco!


  • 1 lb mahi mahi filets, skinless and boneless
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 2 teaspoons chili powder, divided
  • 2 Tablespoons olive oil
  • 1 12 oz bag coleslaw (I used broccoli slaw)
  • 2/3 cup Greek yogurt, divided
  • 2 Tablespoons lime juice, divided
  • 1/4 cup chopped cilantro
  • 2 teaspoons Sriracha
  • 6 small flour tortillas


  1. Place filets on clean surface. Sprinkle each side with 1 teaspoon of garlic powder, onion powder, paprika, and chili powder.
  2. Place coleslaw and cilantro in medium bowl. In separate small bowl, combine 1/2 cup Greek yogurt, remaining chili powder, and 1 Tablespoon lime juice. Mix and add into coleslaw. Refrigerate until ready to serve.
  3. In a separate small bowl, combine remaining Greek yogurt, lime juice, and Sriracha. Stir well and refrigerate.
  4. In a large skillet, heat oil. Place fish filets in skillet and cook over medium heat, covered, for 5 minutes. Flip filets and heat for another 4 minutes.
  5. Break fish into small chunks and place in tortillas. Top with coleslaw and Sriracha sauce.

Fixate Container Count

2 tacos = 2๐Ÿ’›1โค๏ธ1 ๐Ÿ’š 1๐Ÿฅ„

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