Jul 14 2026
Restaurants›Andiamo Detroit Riverfront›Fish Tacos (3) Recipe

Fish Tacos (3) Recipe

Inspired by Andiamo Detroit Riverfront
Time30m
Serves3

Tortillas, blackened mahi-mahi, pico cabbage slaw

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Ingredients

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Tortillas

Blackened Mahi-Mahi

Pico Cabbage Slaw

Method

Tortillas Preparation

  1. 1

    Warm the tortillas

    Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm and pliable.

Blackened Mahi-Mahi Preparation

  1. 2

    Prepare the spice mixture

    In a small bowl, mix together the paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.

  2. 3

    Season the mahi-mahi

    Rub the mahi-mahi fillets with olive oil and then coat them evenly with the spice mixture.

  3. 4

    Cook the mahi-mahi

    Heat a skillet over high heat and add a little olive oil. Once the skillet is hot, add the mahi-mahi fillets. Cook for about 3-4 minutes on each side or until the fish is cooked through and has a blackened crust.

  4. 5

    Flake the fish

    Remove the mahi-mahi from the skillet and let it rest for a minute. Then, use a fork to flake the fish into bite-sized pieces.

Pico Cabbage Slaw Preparation

  1. 6

    Combine the slaw ingredients

    In a large bowl, combine the shredded cabbage, diced tomato, sliced red onion, chopped cilantro, lime juice, and salt. Toss well to combine and let it sit for about 10 minutes for the flavors to meld.

Assembly

  1. 7

    Assemble the tacos

    On each warm tortilla, add a generous amount of the pico cabbage slaw, followed by the flaked blackened mahi-mahi. Top with additional cilantro or lime juice if desired.

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