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costco hacks

    Blackened Fish Tacos with Peach Salsa

    Blackened Mahi Tacos

    Fish tacos are one of my favorite things to eat, but I always considered them to be something I could only get in a restaurant. The thought of cooking fish tacos at home seemed intimidating, but I found that it is one of the simplest, quickest, kid-friendly, and healthiest weeknight meals I could make!

    Fish can be expensive compared to other proteins. However, using them in tacos is a great way to stretch this often pricy ingredient. Tortillas are an inexpensive vessel and I love to compliment the, full-flavored fish with a fun condiment, such as fresh peach salsa. The balance of spicy, sweet, sour, and salty makes for a memorable, super-satisfying, and delicious meal.

    You can also use frozen fish in this dish. I highly recommend Costco’s frozen Wild Pacific Mahi-Mahi. It’s a firm, white-fleshed, mild tasting fish.

    Traditionally, blackened fish is cooked in a skillet. However, as a home cook making weeknight meals for my family, that technique is a bit too messy for me. Instead of cooking the fish on a skillet, I like to place the filet, spices, lemon, and butter inside a sealed pouch. This technique steams the fish and keeps it moist. Clean up is also a breeze.

    One more hack, when cooking fish, I always try to cook it the night before trash day. That way, you can take the leftovers directly to the outdoor trash can. Your house won’t smell like fish for days to come!

    Blackened Fish Tacos with Peach Salsa

    Print Recipe
    Serves: 4-6 Cooking Time: 20 minutes


    • 4 filets of Mahi-Mahi Mahi-Mahi, thawed (I recommend the frozen Costco brand)
    • 4 pieces of parchment paper or aluminum foil
    • Vegetable oil
    • 1/2 tsp garlic powder
    • 1 tsp teaspoon kosher salt
    • 1/2 tsp black pepper
    • 1 tsp paprika
    • 1/2 tsp dried oregano
    • 1 1/2 teaspoons brown sugar
    • 4 tsp unsalted butter, divided
    • 4 slices of lime or lemon
    • 15-20 corn tortillas



    Preheat oven to 400 degrees.


    Dry both sides of thawed fish filets with a paper towel. Place each piece of fish in aluminum foil or parchment paper. (Should be large enough to create a “pouch” for the fish.) Lightly brush each filet with oil


    In a small bowl, combine garlic powder, salt, pepper, paprika, oregano, and sugar. Mix well. Sprinkle each filet generously with seasoning. Top each filet with one tsp of butter and a slice of lime (or lemon). Fold foil or parchment paper into a pouch and seal well. Place pouches on sheet pan. Cook for 8-10 minutes, or until filets are opaque.


    Meanwhile toast corn tortillas over an open flame (on gas stove), or in a hot pan. Toasting them brings out their nutty flavor and they taste best when the edges are slightly charred.


    Fish should easily flake with a fork. Divide and place in toasted tortillas and top with Fresh Peach Salsa.