Ingredients
- Mahi Mahi
- 4 mahi mahi filets 6 oz each
- 1 tbsp olive oil
- 2 tbsp butter
- 1 lime or lemon cut into wedges
Blackened Seasoning
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp thyme
- 1 tsp oregano
- 1 ½ tsp onion powder
- 1 tsp kosher salt
- ½ tsp black pepper
Cilantro Lime Sauce
- 12 oz sour cream
- 2 cloves garlic minced
- 1 bunch cilantro chopped
- 2 tbsp lime juice fresh
- 3 tbsp olive oil
- Salt to taste
Tortillas - Store bought
- 8-10 small corn tortillas for the tacos - optional: double the tortillas for each taco use twice the amount of tortillas.
- Non-stick cooking spray
- Shredded cabbage slaw mix for topping - Store bought
Instructions
- In a small bowl, add all of the ingredients for the seasoning and mix well. Set aside.
- Gently pat the mahi mahi with paper towels until dry to touch.
Season the fillets on one side by pressing the blackened mix onto the fish. - Turn the fillets over and repeat.
- Add the butter and oil to a large skillet and heat over medium-high heat until melted.
- Add the fillets to the skillet and cook approximately 5 minutes per side or until golden brown.
- Transfer fillets to a serving plate and squeeze the lime or lemon wedge over them, let rest for about 3 minutes.
- Cut the fillets into bite-size pieces to add them to the tacos.
Cilantro Lime Sauce
Add all of the ingredients to a food processor and mix until smooth.
Tortillas
Spray a medium size skillet with the non-stick cooking spray and cook the tortillas over medium heat, adding two or three tortillas to the skillet at a time. Let them cook approximately 30 seconds on each side or until golden brown.
Assemble the tacos beginning with the mahi mahi, top with shredded cabbage slaw and cilantro lime sauce. Serve warm
Notes
Additional toppings include avocado slices, guacamole, shredded mexican cheese and sour cream.
Flour tortillas pair well with this dish if you are not a fan of corn.
Refrigerate leftover mahi mahi within two hours of cooking in an airtight container, or wrap tightly with heavy duty aluminum foil.
Leftover mahi mahi should be safe for you to eat for a maximum of 3 days after it has been cooked.
These filets reheat nicely in an air fryer at 350 for 3-5 minutes.