Updated: Mar 9
Here is an absolutely delicious recipe for fish tacos, using mahi-mahi or any other firm white fish. In this recipe, you blacken it with a special combination of seasoning and top it off with an avocado cream sauce. The recipe for the sauce is a keeper because you can use it in many different fish recipes.
Prep time: 20 minutes / Cook time: 6-8 minutes / Serves: 4
Blackened Fish Tacos
Blackened Seasoning Ingredients
1 T. onion powder 1 T. garlic powder 1½ T. smoked paprika 1 T. dried thyme 1 T. dried oregano 2 t. sea salt 1 t. black pepper ½ t. - 1 t. cayenne pepper*
* Adjust amount of cayenne to reach desired level of heat
3 c. green cabbage, thinly sliced 1 c. red cabbage, thinly sliced
½ c. kale leaves, finely chopped 1 large carrot, shredded 1/3 c. Greek yogurt 1 T. apple cider vinegar ¾ t. ground cumin ¾ t. spicy Dijon mustard 1 T. fresh lime juice Sea salt and black pepper, to taste
2 T. extra virgin olive oil 18-20 oz. mahi-mahi or other firm white fish 4-5 large radishes, trimmed and thinly sliced 3 T. fresh cilantro leaves, chopped 8 8-inch tortillas (corn or whatever you like)
Use one 12-oz. bag of shredded coleslaw mix instead of the sliced vegetables to reduce prep time.
1. Combine the ingredients for the Blackened seasoning in a small bowl and stir to combine. Set aside. 2. To prepare the coleslaw, add the sliced cabbage, kale leaves (if using), and shredded carrot to a large, non-reactive bowl. Whisk the Greek yogurt, apple cider vinegar, ground cumin, Dijon mustard, and lime juice together in a smaller bowl and pour over top of the other vegetables. Season with salt and black pepper, to taste, and toss to combine. Set aside.
3. Generously season both sides of the mahi-mahi with the blackened seasoning and rub to cover the entire fish and to make sure it adheres well. Carefully slice the fish into bite-sized pieces and set aside.
Note: You can slice the fish before seasoning, but it takes longer to coat each piece individually and the blackened flavor will be much stronger if all sides are coated. 4. Add the olive oil to a large cast iron or other skillet over medium heat. Once heated, add the seasoned fish and cook until opaque and flakey, approximately 3-4 minutes per side. Remove from heat and set aside.
5. To serve, evenly divide the creamy coleslaw and blackened fish among the 8 tortillas. Top with the sliced radishes and fresh cilantro leaves. If desired, drizzle some Creamy Avocado Sauce on top. Enjoy!
Creamy Avocado Sauce
Prep time: 10 minutes / Cooking time: na / Serves 4
1 c. plain whole milk Greek yogurt 1 medium avocado, peeled and chopped 2 cloves garlic, peeled and finely minced| 1 t. ground cumin ½ t. smoked paprika ½ t. chili powder 2 T. fresh cilantro, finely chopped 3 T. fresh lime juice* Sea salt and black pepper, to taste
1. Place all ingredients in a food processor and blend until smooth. (*Add additional lime juice, if necessary, to reach desired consistency). Taste and adjust seasonings, to taste. 2. Serve immediately or store in an airtight container in the refrigerator for several days. Enjoy!