Blackened Mahi Mahi Fish Tacos
A healthy and easy taco dish that works great for a change in taco Tuesdays!
Ingredients
Mahi Sauce
- ½ cup mayonnaise
- 2 tablespoons hot sauce
- 1 tablespoon honey
- salt and pepper to taste *I used ½ teaspoon salt and ¼ teaspoon pepper
- 1 lemon or lime juiced
"Blackened Spice" Mix
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon ground cumin
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon brown sugar
- 2 teaspoons kosher salt
Other Ingredients
- 6 mahi-mahi skinless fillets half-inch thick/ 4-6 ounces each
- 2 tablespoons unsalted butter divided
- ¼ cup olive oil or avocado oil
- ½ lemon fresh
- 10 mini soft tortillas
- 1 mango cubed
- 1 avocado cubed
- 1 red onion cubed
- cilantro for garnish
Instructions
- Peel the skin off of the Mahi Mahi filets using a sharp serrated knife.
- Using paper towel, pat the filets to remove moisture.
- Drizzle some olive oil on the filets, and rub on both sides. Then, rub the blackened spice mix on both sides to evenly coat the filet with the spicy mix.
- Place a large skillet on high heat for about 2 minutes, then bring it back to medium to low heat.
- Drizzle1/4 cup of olive oil into the pan, then place the Mahi Mahi filets for 2 minutes on each side or until cooked. Add 1 tablespoon of butter before flipping your fish. Move the pan around a little so that the butter seeps through the filets.
- Remove the filets and set aside.
- Heat the mini tortillas for a few minutes on a clean skillet.
- Assemble the cooked Mahi Mahi in the soft tortilla, then add toppings of choice like mango, avocado, red onions, and cilantro.
- Drizzle some Mahi sauce on top. Enjoy!