Blackened Fish and Shrimp Tacos

Every once in awhile the folks who hang out in Murph's Kitchen get to try new things and at other times they get to make special requests. Tonight is one of those nights. I decided yesterday on blackened fish tacos tonight and my daughter, Meghan, made a request for shrimp tacos as well. No sweat! Once you make the blackening spice mix, sautéing a little shrimp and offering two varieties of tacos is no big deal.

After many a fishing trip to Guaymas, Mexico with my dear friends, Michael and Norman Don aboard their 29 foot Albermarle: Doc Marlin, I have come to crave fresh mahi mahi in every possible form. Norman, the dentist, and Michael, the orthodontis,are great fishermen, avid fooodies like myself and have taken superb care of my family for many years.


The first step is to catch or buy some really white mahi and make your blackened spice mix. I make all my rubs in advance and will cover the recipes as we move through the summer. Making your rubs and spice mixes in large batches saves time, money and allows you to be more spontaneous in your cooking. I usually have a couple of dry rubs, one for ribs and one for chicken in my cupboard along with a beer can chicken mix, steak rub and my own version of house seasoning. All of these save time and can be easily stored in little jars. I was out of blackening spice so made up a quick batch today.

Blackened Spice Mix

2 Tbsp Hungarian Hot Paprika

1 Tbsp XX Hot New Mexico Dried Red Chili Powder

1 Tbsp Smoked Paprika

2 Tsp Kosher Salt

1 tsp Garlic Powder

1 tsp Dried Thyme

1 tsp White Pepper

1 Tsp Fine Grind Black Pepper

1/4 Tsp Ground Cumin

1 tsp dried Basil

Mix all ingredients in a bowl, double or triple if you make blackened dishes often!

Blackened Spice Rub









Blackened Mahi and Sauteed Shrimp Tacos
Serves 4-6


One Pound Fresh Mahi Mahi
Blackened Spice Mix
1/2 Pound large Shrimp, peeled, deveined and tails trimmed off
Olive Oil
2 Whole Lemons
1/4 Head Finely Shredded Cabbage
1/2 Cup Shredded Fresh Cilantro
2 Medium Tomatoes Chopped
1 Avocado Sliced
One Dozen White Corn Tortillas
Hidden Valley Spicy Ranch Dressing

Murph and Mr. Mahi on the back of Doc Marlin

Given that certain members of my clan prefer the shrimp over the mahi, I make this a serve yourself,  "Taco Night" special.

Start by heating a small saute pan over medium heat  for the shrimp and a good sized cast iron skillet for the mahi on medium heat as well.  Cast iron takes a bit longer to heat up so it will get good and hot while you are cooking the shrimp.  I use a large, square cast iron griddle pan but any good cast iron frying pan will do.

Once the saute pan is hot add a tablespoon or so of olive oil and add the shrimp.  Stir or flip frequently as your skillset dictates and as soon as the shrimp begins to turn pink add about a teaspoon of the blackened spice mix.  Keep stirring or flipping for another minute over high heat for another minute and finish by squeezing the juice of one lemon over the shrimp.  Turn shrimp off and keep covered while preparing the fish.

Slice the Mahi in 1/2 inch strips and lay all the strips out on a large plate.  Lightly cover the fish with olive oil and turn the fish to lightly coat.   Once all the strips have a thin film of oil sprinkle with the blackened spice mix.  Turn and repeat the process to coat both sides of the mahi.  I actually use a special spice shaker with large holes to cover the fish evenly.  Once coated test the iron frying pan to make sure it is quite hot.  I usually throw a few drops of water on the pan and if it sizzles and quickly steams off the pan should be just right.

Quickly add the mahi in even rows and shake a bit more spice on top of the filet's.  This is clearly a "season to taste" type of dish.  Just make sure the crowd can stand the heat.  The fish will cook and blacken quickly and should be flipped with a good skinny spatula rather soon after it goes on.  Once both sides are blackened- about 3-7 minutes, remove the fillet strips from the pan and place on a paper towel to drain.

We like to serve this dinner on our island in the kitchen with the cabbage, tomatoes, cilantro, mahi, shrimp, lemons, avocados, shredded cheese and Spicy Ranch all ready to go.

Chow Line!

The Finished Product

Build your tacos and enjoy!