Mahi Mahi Tacos
Makes 8 tacos
A fresh and healthy option for those who don't like fish, or want to try a new way of eating it. Mahi Mahi is known for being a more meaty fish, for less fishy flavor. It also flakes well. This is a great way for getting essential Omega-3 fatty acids without the fishy taste! These tacos are great for a light summer dinner, or a great lunch! Experiment with different toppings until you find your favorite combination.
Prep time: 15 minutes
Cook time: 6-8 minutes
Adapted from Spache the Spatula
Ingredients
- Olive Oil
- 3-4 Mahi Mahi fillets (12 ounces total)
- Blackened seasoning mix (you can buy this from any food store, or make your own)
- Corn tortillas
Toppings
- 1 Avacado, sliced
- Cilantro, chopped
- lime wedges
- Quest fresco - or your favorite Mexican cheese
- Salsa (we like Pineapple Mango salsa!)
- Sour cream
Directions
- In large skillet or frying pan, heat a few tablespoons of the olive oil.
- Coat the Mahi Mahi in the blackened seasoning. It should completely cover both sides.
- Add the fish to the pan, searing each side for three to four minutes. The meat will be white when done.
- Meanwhile, in a small pan, heat a few teaspoons of oil. Add a corn tortilla and cook on both sides until it starts to char. Repeat for desired number of tortillas. (Use a big pan to cook multiple.) Cover cooked tortillas with a towel to keep them warm.
- When fish is done, break into chunks, or flake with a fork and place on tortilla. We found that breaking it into chunks allowed the mahi mahi to taste stronger. Try flaking for less "fishy" flavor.
- Add avacado and cilantro, crumble queso fresco and sqeeze lime juice over the top. Pour on salsa and add a dollop of sour cream and enjoy!
Blackened Seasoning
You can buy this seasoning at the store, or make your own from this recipe.
Prep time: 3 minutes
Mix time: 30 seconds
Ingredients
- 2 tablespoons paprika
- 1 tablespoon onion powder
- 2 teaspoons cayenne pepper (adjust to taste)
- 2 teaspoons dried thyme
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon basil
- 1 teaspoon dried oregano
Directions
- In a mixing bowl, stir spices together until well blended.
- Store in an airtight container in a cool dry area.
Authors
Carrie Durward, PhD
Carrie Durward
Nutrition Specialist
NDFS Dept
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