Seafood Tacos Recipe

Pat the mahi and/or shrimp dry with paper towels. If using mahi, cut into 8 equal pieces (about 2 oz each).

In a small bowl, combine smoked paprika, ground cumin, ground coriander, garlic powder, onion powder, dried oregano, cayenne, salt, and black pepper to make the blackening spice blend.

Lightly coat the fish pieces and shrimp with 2 tbs olive oil. Sprinkle the blackening spice evenly over both sides of the mahi and shrimp, pressing gently so the spices adhere.

Heat a large cast-iron or heavy skillet over medium-high heat until hot. Add a thin film of oil if needed. For mahi: cook 2–3 minutes per side (depending on thickness) until crusted and opaque inside (internal temp 135–140°F). For shrimp: cook 1–2 minutes per side until pink and just cooked through. Cook in batches to avoid crowding. Keep cooked seafood warm on a plate tented with foil.

Squeeze lemon wedges over cooked seafood just before assembling, if desired.

In a large bowl combine green cabbage, red cabbage, carrot, red onion, and chopped cilantro.

Season with 1/2 tsp salt and 1/4 tsp black pepper. Toss well. Right before assembling tacos, toss the slaw with 1–2 tbs of the yuzu vinaigrette (reserve the rest for other components) so it remains crisp and lightly dressed.

Combine diced tomatoes, diced white onion, chopped cilantro, and minced jalapeño in a small bowl.

Add 1 tbs fresh lime juice and 1/2 tsp salt. Stir and let sit at room temperature for 10 minutes to allow flavors to meld.

In a jar or small bowl whisk together yuzu juice, rice wine vinegar, soy sauce, honey, sesame oil, salt, and pepper until salt dissolves.

Slowly whisk in neutral oil until emulsified. Taste and adjust acidity or sweetness as desired. Reserve most of the dressing for drizzling and a small portion (1–2 tbs) for tossing with the slaw as noted above.

In a bowl combine mayonnaise, chopped cilantro, lime juice, minced garlic, salt, and pepper.

Whisk until smooth. If the aioli is too thick for drizzling, add up to 1 tbs water, 1 tsp at a time, to reach a pipeable/drizzling consistency. Refrigerate until ready to use.

Warm the flour tortillas in a dry skillet over medium heat 20–30 seconds per side, or wrap in foil and heat in a 350°F (180°C) oven for 8–10 minutes. Keep wrapped to stay warm.

To assemble each taco: place about 2–3 tbs of dressed slaw in the center of a warm tortilla.

Top with a piece or two of blackened mahi or 2–3 shrimp (depending on protein used).

Spoon 1–2 tbs pico de gallo over the seafood, drizzle about 1 tbs yuzu vinaigrette, and finish with 1 tbs cilantro-lime aioli. Add a couple slices of avocado if using and garnish with extra cilantro leaves. Serve immediately with lemon wedges.