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Blackened Mahi Tacos with Mango Salsa

Name: Blackened Mahi Tacos with Mango Salsa
Prep time: 11 min
Total time: 13 min
Cuisine: Mexican
Ingredients: mahimahi fillets — 454 g; mango — 100 g; red onion — 55 g; jalapeno — 100 g; cilantro — 15 g; limes — 195 g; salt — 5 g; green cabbage — 473 g; unsalted butter — 27 g; creole seasoning — 15 g; vegetable oil — 27 g; corn tortillas — 800 g; avocado — 150 g; sour cream — 59 g

Blackened Mahi Tacos with Mango Salsa reads citrus 5.5, sourness 5.4 and fruity 5.3 on Palate's 0–10 flavor X-ray — a Mexican main, about 13 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 3.9 / 10
Sweet & Fruity — 6.8 / 10
Sour & Bright — 7.1 / 10
Bitter & Earthy — 2.1 / 10
Rich & Fat — 3.7 / 10
Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Citrus 5.5 · Sourness 5.4 · Fruity 5.3 · Sweetness 5.1 · Richness 3.5 · Herbaceous 3.4 · Salinity 3.2 · Floral 3.0 · Umami 2.8 · Heat 2.2 · Funk & Ferment 2.0 · Bitterness 1.9 · Warm Spice 1.8 · Allium 1.8 · Marine & Briny 1.6 · Earthy 1.0 · Smoke 0.8 · Nutty 0.6

What's in it (14)

mahimahi fillets — 454 g
mango — 100 g
red onion — 55 g
jalapeno — 100 g
cilantro — 15 g
limes — 195 g
salt — 5 g
green cabbage — 473 g
unsalted butter — 27 g
creole seasoning — 15 g
vegetable oil — 27 g
corn tortillas — 800 g
avocado — 150 g
sour cream — 59 g

Time & effort: about 13 min (11 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 197.7 kcal, 6.2 g protein, 7 g fat, 31.3 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Make the mango salsa: in a medium bowl, combine the diced mango, half the red onion, the jalapeno, cilantro, and the juice of 1 lime with 1/4 teaspoon salt. Toss and set aside to let the flavors meld while you prep everything else.
Make the slaw: in a separate bowl, toss the shredded cabbage with the remaining red onion, the juice of 1 lime, and 1/4 teaspoon salt. Set aside.
Pat the mahi mahi completely dry. Brush both sides with the melted butter, then coat evenly with the Cajun seasoning and the remaining 1/2 teaspoon salt, pressing gently so it adheres.
Heat the vegetable oil in a large skillet or cast-iron pan over high heat until shimmering. Add the fillets and sear undisturbed until a deep blackened crust forms on the first side, 3 to 4 minutes.
Flip and cook until the second side is deeply browned and the fish flakes easily with a fork, another 3 to 4 minutes, until the center reaches 145F.
Transfer the fish to a plate and rest 2 minutes.
Warm the tortillas in a dry skillet over medium heat, 20 to 30 seconds per side until pliable and lightly charred in spots.
Whisk the sour cream with the remaining lime juice until pourable, to make a quick crema.
Flake the fish into large pieces, divide among the tortillas, top with slaw, mango salsa, and avocado, then drizzle with crema and scatter cilantro.

Dishes with a similar flavor shape

Blackened Mahi Mahi with Mango Salsa — American
Fish en Papillote with Herbs and Lemon — French
Montego Bay Grilled Fish With Caribbean Salsa — Caribbean
Roasted Vegetable and Halloumi Sheet Pan — Greek
Crispy Carnitas Tacos with Pickled Red Onion — Mexican

Keep reading: what citrus, sourness, fruity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.