Blackened Mahi Mahi Tacos
User Reviews
5.0
45 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
40 mins
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Servings
10
-
Calories
351 kcal
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Course
Main Course
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Cuisine
Mexican
Blackened Mahi Mahi Tacos
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These delicious blackened mahi mahi tacos are topped with avocado crema, mango salsa, and thinly sliced cabbages.
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Ingredients
- 2 pounds fresh mahi mahi fillets
- 1 recipe for blackened seasoning
- 3 tablespoons neutral-flavored oil
- 10 corn tortillas
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 15 ounce can drained rinsed, and heated black beans
- 1 mango salsa recipe
- 1 recipe for avocado crema
- ½ cup fresh cilantro leaves
- Lime Wedges for garnish
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Instructions
- Pat the fish down on all sides with paper towels.
- Next, generously season the Mahi Mahi well on both sides with the blackening seasoning. Set aside.
- Add the oil to a large frying pan over medium-high heat until it begins to smoke lightly.
- Place in the fish fillets, turn the heat to medium, and cook the fish for 2 to 3 minutes per side or until well browned and cooked throughout.
- Drain the fish on paper towels to rid of any excess oil.
- To Plate: Layer on top of a heated corn tortilla: heated beans, cabbages, blackened mahi-mahi, crema, salsa, and cilantro leaves, and garnish with lime wedges.
Notes
- Make-Ahead: You can keep the fish warm and covered in a pan for up to 15 minutes before serving, but this recipe is meant to be eaten as soon as it is cooked.
- How to Store: Cover and keep the fish separate from the tortillas and toppings in the refrigerator for up to 3 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
- How to Reheat: Place the desired number of seared fish fillets in a pan or sheet tray lined with parchment paper and heat in the oven at 350° for 5-6 minutes or until hot.
- You can use frozen Mahi Mahi. Be sure it’s completely thawed before using it.
- Pat the Mahi down with paper towels, as it will help release it from the pan when ready to flip over.
- This recipe is very versatile, so just about any fish will work to use in these tacos.
- You can also finish off these tacos with some crumbled cotija cheese or queso fresco.
Nutrition Information
Show Details
Calories
351kcal
(18%)
Carbohydrates
25g
(8%)
Protein
23g
(46%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Cholesterol
92mg
(31%)
Sodium
716mg
(30%)
Potassium
663mg
(19%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
1252IU
(25%)
Vitamin C
30mg
(33%)
Calcium
161mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 25g | 8% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 92mg | 31% |
| Sodium | 716mg | 30% |
| Potassium | 663mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1252IU | 25% |
| Vitamin C | 30mg | 33% |
| Calcium | 161mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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