Blackened Mahi Mahi Tacos
Craving a healthier take on tacos? This is perfect for you! These tacos are loaded with flavor in every bite and are the perfect way to get your veggie intake in a delicious way. This taco features blackened Mahi-Mahi topped with a crunchy ginger cabbage slaw, tomatillo sauce, mango pico, pickled onions, and sriracha lime crema. The taco is a masterpiece with all of these toppings, but if you’d like to adjust them, that is fine too! Happy cooking!
Ginger Cabbage Slaw
Note: When making these tacos, make the slaw first so the cabbage can marinate.
Ingredients
½ small purple cabbage, cored and shredded
1 ½ c matchstick carrots
3 tbsp ginger, grated
½ c green onions, sliced
¼ c honey
½ c apple cider vinegar
Toss Ingredients- Place cabbage and carrots into a bowl and add apple cider vinegar and honey. Toss ingredients until cabbage is coated in honey and vinegar. Next, add ginger and green onions. Toss, then refrigerate for 1-4 hours.
Tomatillo Sauce
2 pounds tomatillos
⅓ bunch cilantro
4 garlic cloves, peeled
1 lime, juiced
2 avocados
½ tsp salt
Boil Tomatillos- Begin by boiling water in a medium pot. While water is waiting to boil, peel the outer layer from tomatillos. Once water is boiling, submerge tomatillos and boil for about 4 minutes or until tomatillos become an olive green color. Then, immediately remove from water.
Blend- Place ingredients into a blender and blend until sauce reaches a smooth and creamy consistency. Taste and adjust seasoning as necessary. Serve warm or chilled.
Sriracha Lime Crema
1 cup mayo—Plant Based Mayos work just fine!
⅓ c Sriracha
½ Lime
Mix- Add ingredients to a bowl and whisk until combined. Cover and refrigerate until ready to serve.
Mango Pico: Click here for the recipe.
Pickled Onions: Click here for the recipe.
Blackened Mahi Mahi
Ingredients
6, 4 ozMahi Mahi Filets
1 tsp Garlic salt
1 tsp Smoked Paprika
½ tsp Ground Chipotle Chili Pepper
1 tsp Chili Powder
½ tsp Ground Cumin
¼ tsp Cayenne Pepper
Avocado oil
2 limes
Cilantro
Prep Fish- Pat Mahi Mahi filets dry with a paper towel until excess moisture is removed, then slice into 1 inch wide portions.
Make Seasoning Blend and Marinate Fish- In a small bowl, add garlic salt, smoked paprika, ground chipotle chili pepper, chili powder, ground cumin, and cayenne pepper, then stir to combine. Once the seasoning blend has been mixed, season fish. Place in a tupperware container or plate, cover with plastic, refrigerate and let marinate for 30 minutes-2 hours. Remove fish from the fridge 15 minutes prior to cooking so it can reach room temperature.
Blacken Fish- Place a cast iron or stainless steel pan on medium-high heat (6), and lightly coat with avocado oil. Once oil is heated, place Mahi Mahi pieces into pan, leaving space between pieces; you may have to cook fish in batches. Sear for 4 minutes on each side, gently flip then sear for another 4 minutes or until fully cooked.
Garnish- Remove fish from pan and garnish with lime wedges and cilantro.