Bring bold tropical flavor to your table with these Sheet Pan Blackened Mahi-Mahi Tacos. Smoky, spice-crusted mahi-mahi is roasted to perfection, then paired with a sweet pineapple-jalapeño slaw and finished with a silky coconut-lime crema. It’s the perfect balance of heat, sweetness, and creaminess—all made on a single sheet pan for effortless cleanup.
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
27 minutes
Servings
4 (Makes 8 tacos)
🔥🔥🔥 Ingredients
For the Sheet Pan Blackened Mahi-Mahi
- 1½ lbs mahi-mahi, cut into cubes
- 2 tbsp avocado oil
- 1 tbsp blackened seasoning (or Cajun blend)
For the Crunchy Pineapple Slaw
- 2 cups shredded green cabbage
- 1 cup fresh pineapple, finely diced
- 1 jalapeño, minced
- Juice of 1 lime
For the Coconut Crema
- ½ cup sour cream (or plain Greek yogurt)
- ¼ cup coconut cream
- Juice of ½ lime
- Pinch of salt
For Assembly
- 8 soft flour or corn tortillas
🔥🔥🔥 Instructions
1. Roast the Blackened Mahi-Mahi
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
Place the mahi-mahi cubes directly on the sheet pan. Drizzle with avocado oil, then sprinkle generously with blackened seasoning. Toss gently to coat evenly and spread into a single layer.
Roast for 10–12 minutes, or until the fish is deeply crusted, smoky, and flakes easily with a fork.
2. Make the Pineapple Jalapeño Slaw
In a medium bowl, combine shredded green cabbage, diced pineapple, minced jalapeño, and fresh lime juice.
Toss well and let sit for a few minutes so the flavors meld and the slaw stays crisp, juicy, and refreshing.
3. Whisk the Coconut Crema
In a small bowl, whisk together sour cream (or Greek yogurt), coconut cream, lime juice, and a pinch of salt.
Mix until smooth, thick, glossy, and pourable. Adjust lime or salt to taste for a brighter finish.
4. Assemble the Tacos
Warm the tortillas until soft and pliable.
Fill each tortilla with a generous portion of blackened mahi-mahi, then pile high with the pineapple-jalapeño slaw.
Finish with a heavy drizzle of coconut-lime crema, allowing it to coat every bite in creamy tropical flavor.
Serve immediately for the best contrast of hot, smoky fish and cool, refreshing toppings.
Tips for the Best Blackened Mahi-Mahi Tacos
- Don’t overcrowd the sheet pan to ensure proper charring.
- Fresh pineapple gives the best sweetness and texture.
- Adjust jalapeño based on your heat preference.
- Warm tortillas just before serving to prevent cracking.
- Add avocado slices or pickled red onions for extra richness.
Why You’ll Love This Recipe
- Ready in under 30 minutes
- Bold smoky + sweet + creamy flavor combination
- Easy sheet pan cooking with minimal cleanup
- Fresh tropical twist on classic fish tacos
- Perfect for summer dinners, parties, or Taco Tuesday
