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Blackened Mahi Tacos Recipe

Name: Badfins Food + Brews BLACKENED MAHI TACOS Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb mahi-mahi fillets (skinless); 2 tbs olive oil; 1 tsp paprika; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; 1 tsp ground cumin; 0.25 tsp cayenne pepper; 1 tsp salt; 0.5 tsp freshly ground black pepper; 1 tbs vegetable oil (for skillet); 1 cup fresh pineapple, finely diced; 0.5 cup roma tomato, seeded and finely diced; 0.25 cup red onion, finely diced; 1 each jalapeño, seeded and minced; 2 tbs fresh cilantro, chopped; 2 tbs fresh lime juice; 0.25 tsp salt; 0.5 tsp honey or agave (optional, to taste); 2 each ripe avocados, peeled and pitted; 1 tbs lime juice; 0.5 tsp salt; 0.5 tsp garlic, very finely minced; 0.5 each jalapeño, finely minced (optional); 1 tbs cilantro, chopped; 2 cups green cabbage, thinly shredded; 1 cup red cabbage, thinly shredded; 1 tbs fresh lime juice; 2 tsp mayonnaise

Inspired by Badfins Food + Brew

Time40m

Serves4

Blackened mahi, pineapple Pico, guacamole, cabbage slaw & lime crema with micro cilantro.

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Ingredients

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Blackened Mahi

1 lb mahi-mahi fillets (skinless)

2 tbs olive oil

1 tsp Watkins paprika

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Dried oregano

1 tsp Ground cumin

1/4 tsp Cayenne pepper

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

1 tbs vegetable oil (for skillet)

Pineapple Pico de Gallo

1 cup fresh pineapple, finely diced

1/2 cup roma tomato, seeded and finely diced

1/4 cup red onion, finely diced

1 each jalapeño, seeded and minced

2 tbs Fresh cilantro, chopped

2 tbs Fresh lime juice

1/4 tsp Celtic sea salt

1/2 tsp honey or agave (optional, to taste)

Guacamole

2 each ripe avocados, peeled and pitted

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

1/2 tsp garlic, very finely minced

1/2 each jalapeño, finely minced (optional)

1 tbs cilantro, chopped

Cabbage Slaw

2 cups green cabbage, thinly shredded

1 cup red cabbage, thinly shredded

1 tbs Fresh lime juice

2 tsp Mayonnaise

1 tsp Apple cider vinegar

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Lime Crema

1/2 cup sour cream or Mexican crema

1 tbs Mayonnaise

1 tbs Fresh lime juice

1/2 tsp lime zest

1/4 tsp Celtic sea salt

1/4 tsp honey (optional)

Assembly & Garnish

8 each small corn or flour tortillas, warmed

1/4 cup micro cilantro or cilantro leaves

2 each Lime wedges

Method

Blackened Mahi

Prepare spice rub and fish

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, ground cumin, cayenne, salt and black pepper. Pat mahi fillets dry with paper towels and rub with 2 tbs olive oil. Press spice mix evenly onto both sides of the fillets to coat.

Cook fish

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tbs vegetable oil and swirl. Carefully add fillets and cook without moving 3-4 minutes until a dark crust forms. Flip and cook 2-4 more minutes until fish flakes easily and internal temperature reaches 135-140°F (57-60°C). Remove to a plate, rest 3 minutes, then flake into bite-size pieces for tacos.

Pineapple Pico de Gallo

Combine diced pineapple, roma tomato, red onion, jalapeño and chopped cilantro in a bowl. Add 2 tbs lime juice, 1/4 tsp salt and optional 1/2 tsp honey or agave. Stir to combine and taste; adjust salt or lime as needed. Refrigerate until ready to assemble to allow flavors to meld (at least 10 minutes).

Guacamole

In a medium bowl mash the avocados with a fork leaving some chunks. Add 1 tbs lime juice, 1/2 tsp salt, 1/2 tsp minced garlic, 1/2 minced jalapeño (if using) and 1 tbs chopped cilantro. Mix gently and taste; adjust salt or lime. Keep covered until assembly to prevent browning.

Cabbage Slaw

In a bowl toss shredded green and red cabbage with 1 tbs lime juice, 2 tsp mayonnaise, 1 tsp apple cider vinegar, 1/4 tsp salt and 1/4 tsp black pepper. Mix until evenly coated. Chill briefly if desired; slaw should stay crisp.

Lime Crema

Whisk together 1/2 cup sour cream, 1 tbs mayonnaise, 1 tbs fresh lime juice, 1/2 tsp lime zest, 1/4 tsp salt and 1/4 tsp honey (if using) until smooth. Adjust seasoning and lime to taste. Transfer to a squeeze bottle or small bowl for drizzling.

Assembly & Serve

Warm tortillas: heat a dry skillet over medium-high heat and warm tortillas 20-30 seconds per side (or wrap in foil and keep in a 250°F oven). Keep tortillas covered to stay warm.

Assemble tacos: Spread 1-2 tbs guacamole on each warm tortilla, top with a small handful of cabbage slaw, 2-3 oz (about 1/8 lb) flaked blackened mahi per taco, and a spoonful (about 1-2 tbs) of pineapple pico. Drizzle with lime crema.

Garnish & finish: Sprinkle micro cilantro on top and serve with lime wedges on the side. Serve immediately so tortillas stay warm and fish remains crisp.