Mahi Mahi was on sale and we decided to take the fish taco route! Make some sauces, put out some salsa and build tacos until you're stuffed!
I know we found a recipe online that we worked from, but I can't for the life of me find it now! So here is what we did:
Ingredients:
For the blackened fish tacos:
Approx. 14 oz. Mahi Mahi Fillets
1 1/2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
3/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon brown sugar
2 tablespoons vegetable (or olive) oil
Corn Tortillas
For the slaw:
1/4 red cabbage, thinly sliced
1/4 green cabbage, thinly sliced
1/2 medium onion, thinly sliced
1/4 cup chopped cilantro
Juice of 1 lime
For the avocado sauce:
1/4 cup Greek yogurt (I used 0% fat Greet yogurt)
1/2 rip avocado, pitted and skinned
1 tablespoon chopped cilantro
Juice of 1/2 lime
1 tablespoon water
salt to taste
Instructions:
Prepare the blackening spice mix: in a small bowl, combine the paprika, dried oregano, garlic powder, cayenne pepper, cumin, salt and sugar
Season the fish fillets: pat the fish fillets dry on both sides with paper towels and liberally sprinkle on the blackening spice mix. Flip fillets over and repeat so both sides are well coated.
Prepare the avocado sauce: blend all the ingredients in a food processor until your desired consistency is reached. Add a little more water if needed, chill until ready to serve.
To make the cabbage slaw: toss all ingredients together in a large bowl, chill until ready to serve.
Cook the fish: Grill fillets 3 to 6 minutes on each side or until fish is done and flakes easily. If you're cooking indoors: heat oil in a large skillet or cast iron grill pan on medium-high heat. Add the fish and cook for 4-5 minutes on each side or until the outside is blackened and the fish flakes apart easily. Transfer to serving dish.
Assemble the tacos, or serve family-style as we did! Goes great with your favorite Mexican beer!
Enjoy!
I know we found a recipe online that we worked from, but I can't for the life of me find it now! So here is what we did:
Ingredients:
For the blackened fish tacos:
Approx. 14 oz. Mahi Mahi Fillets
1 1/2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
3/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon brown sugar
2 tablespoons vegetable (or olive) oil
Corn Tortillas
For the slaw:
1/4 red cabbage, thinly sliced
1/4 green cabbage, thinly sliced
1/2 medium onion, thinly sliced
1/4 cup chopped cilantro
Juice of 1 lime
For the avocado sauce:
1/4 cup Greek yogurt (I used 0% fat Greet yogurt)
1/2 rip avocado, pitted and skinned
1 tablespoon chopped cilantro
Juice of 1/2 lime
1 tablespoon water
salt to taste
Instructions:
Prepare the blackening spice mix: in a small bowl, combine the paprika, dried oregano, garlic powder, cayenne pepper, cumin, salt and sugar
Season the fish fillets: pat the fish fillets dry on both sides with paper towels and liberally sprinkle on the blackening spice mix. Flip fillets over and repeat so both sides are well coated.
Prepare the avocado sauce: blend all the ingredients in a food processor until your desired consistency is reached. Add a little more water if needed, chill until ready to serve.
To make the cabbage slaw: toss all ingredients together in a large bowl, chill until ready to serve.
Cook the fish: Grill fillets 3 to 6 minutes on each side or until fish is done and flakes easily. If you're cooking indoors: heat oil in a large skillet or cast iron grill pan on medium-high heat. Add the fish and cook for 4-5 minutes on each side or until the outside is blackened and the fish flakes apart easily. Transfer to serving dish.
Assemble the tacos, or serve family-style as we did! Goes great with your favorite Mexican beer!
Enjoy!
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