INGREDIENTS
Blackened Mahi Mahi Tacos:
1 1/2 tsp. smoked paprika
1 1/2 tsp. dark brown sugar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 teaspoon salt
3/4 tsp. cumin
1/4 tsp. chili powder
1 1/2 lbs. Mahi Mahi filets, cut lengthwise
1 TBSP vegetable oil
8 corn tortillas
8 lime wedges
1 cup tomatoes diced
1 cup red cabbage, sliced thin
1 cup green cabbage, sliced thin
Cilantro for garnish
DIRECTIONS
Combine sour cream, avocado, cilantro, lime juice, lime zest and Serrano pepper in a blender. Process until smooth.
Transfer to a small bowl and refrigerate.
Combine paprika, brown sugar, garlic powder, onion powder, salt, cumin and chili 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 and cook for 2 to 3 minutes on each side or until desired degree of doneness.
Warm tortillas according to package directions.
Divide fish evenly among tortillas.
Serve with lime wedges, tomatoes, cabbage and cilantro.
