Blackened Mahi Mahi Tacos

Name: Blackened Mahi Mahi Tacos
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 serving
Ingredients: avocado oil; 4 mahi mahi; blackened seasoning; corn taco shells; cabbage; avocado; sour cream; diced tomatoes; pineapple mango salsa; cilantro; honey lime dressing

User Reviews

4

4 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
4
Calories
194 kcal
Course
Main Course
Cuisine
Mexican-American Fusion

Blackened Mahi Mahi Tacos

Iris Warren

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You can't go wrong with these delicious Blackened Mahi Mahi Fish Tacos scattered with pineapple salsa, avocados, tomatoes, red cabbage, and sour cream. It's a fun way to enjoy Taco Tuesday or an any day of the week taco night. Gluten free friendly.

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Ingredients

Servings

Fish

avocado oil for pan-frying
4 mahi mahi fillets, 4 ounces, thawed
blackened seasoning
corn taco shells

Taco Toppings

cabbage mixed slaw
avocado
sour cream
diced tomatoes
pineapple mango salsa
cilantro
honey lime dressing

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Instructions

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Warm skillet on medium heat with a little bit of oil.
Pat thawed mahi mahi fillets dry with paper towel, and coat with blackened seasoning on both sides. Place seasoned fillets in heated skillet and allow to cook about 3-4 minutes before flipping. Cook for another 4-5 minutes, or until cooked through. Fish will be ready when easily flaked with a fork. Let fish rest in pan for 5 minutes before transferring to taco shells.
Assemble tacos: Add your favorite toppings, enjoy!

Notes

TO SHAPE CORN TACO SHELLS - fold over upside down, side-by-side, over a preheated oven rack for about 10 minutes until slightly crisp.
STORAGE - store all components in separate airtight containers in the fridge for up to 3 days. Enjoy cold or reheat over low heat in a skillet until warm, assemble, and enjoy!

Nutrition Information

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Serving 1/6th Calories 194kcal (10%) Carbohydrates 20g (7%) Protein 20g (40%) Fat 3g (5%) Cholesterol 64mg (21%) Sodium 249mg (10%) Fiber 2g (8%) Sugar 2g (4%)