Mahi-mahi fillets get a hard sear in blackening spices until the crust is dark, toasty, and dangerously close to burnt—exactly where the magic lives. Smoky, bold, and built for tortillas.←Back to Taco Base Recipes
1.25 lb mahi-mahi fillets, cut into 3/4 in (2 cm) strips
2 tbsp avocado oil
1 tbsp smoked paprika
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
0.5 tsp dried thyme
0.5 tsp dried oregano
1 tsp kosher salt
0.5 tsp black pepper
1 lemon lemon wedges for serving
Make blackening spice: Mix smoked paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and black pepper in a small bowl. Set aside.
Prep fish: Pat mahi-mahi strips completely dry with paper towels. Like, really dry. Any moisture and you'll steam instead of blacken.
Coat: Brush both sides of fish with 1 tbsp oil, then press into the spice mix until heavily coated. Don't be shy—you want a thick crust.
Sear: Heat remaining oil in a cast-iron skillet over screaming-high heat until it's smoking. Add fish strips without crowding. Cook 2–3 minutes per side without moving them until the crust is deeply charred and fish is just cooked through.
Serve: Squeeze lemon over the top while still hot. The acid cuts through the richness and wakes everything up.
Mild option: Cut cayenne to 1/2 tsp for gentle heat.
Chef's Notes
The key is high heat and a completely dry surface. If your smoke alarm doesn't go off, your heat wasn't high enough. Cast iron is king here, but a heavy stainless pan works too.
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