These delicious mahi-mahi fish tacos seasoned with a homemade blackened seasoning served up with fresh mango salsa and avocado crema are the perfect weeknight meal.
Servings: 10
Ingredients
For the Blackening Seasoning:
- 1 teaspoon of chili powder
- ½ teaspoon of paprika
- ½ teaspoon of chipotle powder
- ½ teaspoon of crushed red pepper flakes
- ½ teaspoon of onion powder
- ½ teaspoon of garlic powder
- ½ teaspoon of dry oregano
- 1 ½ teaspoons of sea salt
- 2 pounds of Mahi Mahi fish fillets patted dry
- 3 tablespoons of olive oil
For the Vegetables:
- 1 cup each of shredded red and green cabbage
- 2–15 ounce cans of drained rinsed and heated black beans
- 10 corn tortilla shells
- 1/2 cup fresh cilantro leaves for garnish
- 10 fresh lime sliced wedges for garnish
- 1 cup cottage cheese for garnish
For the Crema:
- 1 avocado
- 1 cup of Mexican crema
- juice of 1 lime
- sea salt and fresh cracked pepper to taste
For the Salsa:
- 2 small diced mangos
- ½ small diced red onion
- 1 seeded and small diced jalapeño
- ½ seeded and small diced red bell pepper
- 1 thinly sliced green onion
- juice of 1 lime
- 2 tablespoons of olive oil
- sea salt and fresh cracked pepper to taste
Instructions
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Blackening Seasoning: Combine all herbs and spices into a small bowl and season each side of the mahi-mahi well. Note: there will be some leftover after you get done seasoning the fish.
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In a large saute pan on high heat with olive oil, saute the fish until it is browned and cooked throughout. Set aside.
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Crema: Mash the avocado in a medium-size bowl and whisk together the remaining ingredients and keep cool.
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Salsa: Combine all ingredients in a medium-size bowl and keep cool.
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To Plate: Layer on top of a heated corn tortilla: heated beans, cabbages, blackened mahi-mahi, crema, salsa, cilantro leaves, cotija cheese and garnish with lime wedges.
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