Blackened Mahi Tacos
Blackened mahi-mahi tacos with Cajun spice crust, served on corn or flour tortillas. Fish is seared until crispy, then assembled with fresh toppings and condiments.
Ingredients
Method
Pat mahi-mahi fillets dry with paper towels.
In a small bowl, mix paprika, cayenne, garlic powder, onion powder, black pepper, and salt.
Coat both sides of each fillet evenly with the spice mixture, pressing gently so it adheres.
Heat coconut oil in a cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
Carefully place fillets in the hot skillet and sear for 3–4 minutes per side, until the crust is dark and the fish flakes easily with a fork. Avoid moving the fish once it hits the pan.
Transfer cooked fish to a cutting board.
Warm tortillas briefly in a dry skillet or over a gas flame.
Break or flake the blackened fish into bite-sized pieces.
Place fish on each tortilla and top with red cabbage, avocado slice, and a dollop of crema.
Serve with lime wedges, salsa, cilantro, and jalapeño slices on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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