Blackened Mahi-mahi Tacos Recipe
Blackened Mahi-Mahi, cabbage, chimichurri, pico de gallo, cotija, and key lime aioli. Served on flour tortillas, with our cilantro-lime rice, lime wedges, and choice of salsa.
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Ingredients
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Fish Preparation
Taco Components
Chimichurri Sauce
Pico de Gallo
Key Lime Aioli
Cilantro-Lime Rice
Method
Fish Preparation
- 1
Prepare Mahi-Mahi
Pat the Mahi-Mahi fillets dry with paper towels. Rub the blackening seasoning evenly over both sides of each fillet.
- 2
Cook Fish
In a large skillet, heat olive oil over medium-high heat. Add the seasoned Mahi-Mahi fillets to the skillet and cook for about 3-4 minutes on each side, or until blackened and cooked through. Remove from heat and flake the fish with a fork.
Chimichurri Sauce
- 3
Pico de Gallo
- 4
Prepare Pico de Gallo
In a separate bowl, combine diced tomatoes, diced onion, minced jalapeño, chopped cilantro, lime juice, and salt. Mix thoroughly and let it marinate for at least 15 minutes.
Key Lime Aioli
- 5
Make Key Lime Aioli
In a small bowl, whisk together mayonnaise, key lime juice, garlic powder, and salt. Adjust seasoning to taste and set aside.
Cilantro-Lime Rice
- 6
Cook Rice
In a saucepan, bring water to a boil. Add white rice and salt, cover, and reduce heat to low. Cook for about 18-20 minutes, or until rice is tender and water is absorbed.
- 7
Assemble Tacos
- 8
Assemble Tacos
To assemble, warm the flour tortillas on a skillet. Place a flake of blackened Mahi-Mahi on each tortilla, then top with shredded cabbage, chimichurri, pico de gallo, crumbled cotija, and a drizzle of key lime aioli. Serve with cilantro-lime rice and lime wedges on the side.
