A remarkable simple and flavorful recipe for blackened Mahi-mahi fish tacos that you won’t need to move to Mexico to revel in!
Avocado Lime Sauce-
- 1/2 cup sour cream, (120ml)
- 1/4 cup water, (60ml)
- 1 avocado, medium-sized and ripe
- 1/4 cup cilantro leaves, (4g) loosely packed
- 2 tablespoons lime juice, (30ml) fresh
- 1/2 teaspoon lime zest, about 1 lime
- 1/2 teaspoon minced serrano pepper, seeded
Blackened Mahi-Mahi Tacos-
- 1 1/2 teaspoons smoked paprika, (3g)
- 1 1/2 teaspoons dark brown sugar, (5g)
- 1/2 teaspoon garlic powder, (1g)
- 1/2 teaspoon onion powder, (1g)
- 1/2 teaspoon kosher salt, (3g)
- 3/4 teaspoon cumin, (1g)
- 1/4 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1 1/2 pounds Mahi Mahi filets, cut lengthwise into smaller pieces if needed
- 1 tablespoon vegetable oil
- 8 corn tortillas, 6-inch
- 8 lime wedges
- 1 cup tomatoes, diced
- 1 cup red cabbage, sliced thin
- 1 cup green cabbage, sliced thin
- cilantro, for garnish
- Add sour cream, water, avocado, cilantro, lime juice, lime zest, and serrano pepper into a blender.
- Process until smooth, scraping down the sides as needed. Add more water as needed to achieve desired consistency. Transfer to a small bowl and refrigerate.
- Combine paprika, brown sugar, garlic powder, onion powder, salt, cumin, chili pepper and black pepper in a small bowl.
- Sprinkle seasoning evenly over both sides of the fish filets.
- Heat oil in a large cast-iron skillet or sauté pan over medium-high heat.
- Add fish to pan then cook 2 to 3 minutes on each side or until the desired degree of doneness. The surface will blacken in color quickly so keep a close eye on the fish.
- Warm tortillas according to package directions.
- Divide fish evenly among tortillas.
- Serve with lime wedges, tomatoes, cabbage, and cilantro.