Blackstone Mahi Mahi Tacos
Finally we had a day that wasn’t awful so I could make this healthy griddle recipe for Blackstone Mahi Mahi Tacos.
How to Make Blackstone Mahi Mahi Tacos
These mahi mahi fillets were frozen from my local grocery store.
I just thawed them out and seasoned with cajun seasoning, chili powder, kosher salt, and pepper.
Set everything I needed on a tray and headed out to the patio.
Here’s how to make Blackstone Mahi Mahi Tacos
Preheat your Blackstone griddle to medium heat.
Then a squirt of cooking oil of choice and the mahi mahi.
These will cook for 3 to 4 minutes on one side, then flip.
Once flipped I added more oil to the grill and the street size corn tortillas.
The tortillas cook 1 to 2 minutes per side.
Once done, put everything back on the tray and head inside to assemble the tacos.
For the sauce I simply mixed tartar sauce with Sriracha for a spicy and tangy kick.
To each corn tortilla place some slaw or lettuce first then flake some of the fish to add over top.
Then a drizzle of the spicy tartar sauce and a lime wedge on the side.
Squeeze the lime over the Blackstone Mahi Mahi Tacos and enjoy!
More Blackstone griddle recipes like Blackstone Mahi Mahi Tacos…
Blackstone Chicken Phillies
Hibachi Chicken Fried Rice
Blackstone Chicken Teriyaki Quesadillas
These were so good dipped in yum yum sauce!
Blackstone Street Corn Fritters
And Blackstone Egg Roll In A Bowl
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Blackstone Mahi Mahi Tacos
Blackstone Mahi Mahi Tacos start with mahi mahi and corn tortillas grilled on the blackstone and topped with spicy tartar sauce
Ingredients
- 12 ounces mahi mahi
- 2 teaspoons cajun seasoning
- 1 teaspoon chili powder
- kosher salt, pepper
- cooking oil of choice
- 12 street size corn tortillas
- 8 ounces tartar sauce
- 2 to 4 tablespoons sriracha (more or less depending on spice preference)
- 1 cup slaw or lettuce
- lime wedges
Instructions
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Pat the mahi mahi with paper towels and season both sides with the cajun seasoning, chili powder, kosher salt, and pepper.
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Preheat the Blackstone griddle to medium heat. Add some cooking oil and cook the fish for 3 to 4 minutes.
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Flip the fish and add more oil to the other side of the griddle, spread evenly and add the corn tortillas. Cook the fish 2 to 3 more minutes and flip the corn tortillas after a minute.
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Remove the fish and remove the corn tortillas after they are crisped to your liking.
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Mix the tartar sauce and Sriracha. Flake the fish into smaller pieces.
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Assemble the tacos by placing slaw or lettuce on the corn tortillas, top with the fish and spicy tartar sauce. Serve with the lime wedges to squeeze over top.
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