Blackened Mahi Tacos
Culinary Genie
2 servings
20 minutes
20 minutes
390
Creole/Cajun
Fish & Seafood
These fish tacos have a ton of flavor. Mahi Mahi seasoned with Culinary Genie Salt-Free Blackened Seasoning Blend and seared. Served in corn tortillas with a fresh veggie slaw and queso fresco. Any mild white fish or even chicken can be substituted for the Mahi Mahi.
Ingredients
- 2 (4 ounce) mahi mahi fillets, skin removed
- 1¾ teaspoons Salt-Free Blackened Seasoning Blend, divided
- 1½ cups vegetable slaw mix (broccoli, carrots, green and red cabbage)
- ¼ cup very thinly sliced red onion, slices cut in half
- 2 small radishes, cut in half, thinly sliced
- 1 tablespoon extra virgin olive oil
- Juice of ½ lime
- 1 tablespoon avocado oil
- 4 (6-inch) corn tortillas, warmed
- 3-4 grape tomatoes, sliced
- Crumbled queso fresco, optional
Directions
Pat fish dry with clean paper towels. Season both sides of fish with 1½ teaspoons Salt-Free Blackened Seasoning Blend; lightly salt, if desired. Let stand 10-15 minutes.
Meanwhile, in medium bowl, combine vegetable slaw, onion, radishes, olive oil, lime juice and remaining ¼ teaspoon Salt-Free Blackened Seasoning Blend; lightly salt, if desired. Toss to coat; set aside.
In medium skillet, heat avocado oil over medium-high heat. When shimmering, carefully add fish. Cook, undisturbed 4-5 minutes or until nicely browned. Gently turn over and continue cooking until internal temperature reaches 145°F on an instant-read food thermometer, about 4-5 minutes. Gently flake into chunks.
Fill warmed tortillas with slaw mix. Top with fish, tomatoes and queso fresco, if desired.