Blackened Mahi Mahi Tacos
Delicious, flaky mahi mahi seared in blackening seasonings and butter and added to corn tortillas along with a tangy, homemade slaw. Top with sour cream, baja sauce, avocado, cilantro, lime, jalapeno slices and anything else your heart desires. Easy, healthy, 30 minute dinner (perfect for a busy weeknight)!
Servings: 5 (2 tacos per serving)
Calories: 223kcal
Ingredients
- 1 lb mahi mahi fillets *see note below
- 1 tablespoon unsalted butter *salted will work too, consider reducing salt in blackening seasoning mix.
Blackening seasoning:
- 1 tablespoon ground cumin
- 1 teaspoon ancho chili powder *regular chili powder will also work
- 1 teaspoon smoked paprika *regular paprika will do the trick but smoked is EXTRA delicious.
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
Coleslaw:
- 3 cups coleslaw mix *see note below
- ½ cup 0% Fat Greek yogurt *see note below
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons white wine vinegar
Other
- 10 small corn tortillas *or flour if preferred
- Optional toppings: Baja sauce, sour cream, shredded cheese, lime wedges, jalapeno slices, avocado slices, chopped cilantro, salsa, guacamole. *see note below
Recipe notes:
Mahi Mahi: you can purchase mahi mahi at most grocery stores! Check at the meat counter or in the frozen seafood section. Coleslaw mix: buy pre-bagged, pre-shredded coleslaw mix in the produce section at the grocery store. You can also make your own if you prefer by thinly slicing cabbage, red cabbage and carrots. Greek yogurt: substitute mayonnaise or light mayo if preferred (you can also use half mayo and half Greek yogurt). Corn tortillas: make your tacos keto-friendly by substituting La Banderita Carb Counter Tortillas (note, however, that these are not gluten free)! General: I highly recommend making a batch of this amazing, homemade baja sauce. It's extremely good on fish tacos!Instructions
- Rinse fish fillets and pat dry. Set aside.1 lb mahi mahi fillets
- Combine ingredients for blackening seasoning in a small mixing bowl and whisk well. Sprinkle seasonings on both sides of your mahi mahi and rub in so it thoroughly covers each fillet.1 tablespoon ground cumin, 1 teaspoon ancho chili powder, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt
- Measure butter into a sauté pan and place on medium heat. Once butter has fully melted, add fish fillets and fry on each side for 3-4 minutes.1 tablespoon unsalted butter
- Once the mahi mahi is flaky and internal temperature has reached 137°F, it is done. Keep in mind that some fillets may cook slower or faster depending on thickness (I highly recommend using a meat thermometer to check your fish).
- Allow fillets to rest and make your slaw. Combine coleslaw mix, Greek yogurt, salt, pepper and white wine vinegar. Mix until ingredients are well incorporated. (*Tip: if you like sweeter coleslaw, add some honey)!3 cups coleslaw mix, ½ teaspoon salt, ½ teaspoon pepper, 2 tablespoons white wine vinegar, ½ cup 0% Fat Greek yogurt
- Assemble tacos and add desired toppings. Enjoy! (*Tip: I like to heat my tortillas on a frying pan to give them some warmth and color, it takes a little extra time but is very tasty. You can also wrap them in damp paper towels and microwave for 30 seconds to soften them up a bit)!10 small corn tortillas, Optional toppings: Baja sauce, sour cream, shredded cheese, lime wedges, jalapeno slices, avocado slices, chopped cilantro, salsa, guacamole.
Video
Nutrition
Serving: 2Tacos (all values are approximate, no toppings included.). | Sugar: 3.7g | Fiber: 4.2g | Calories: 223kcal | Fat: 4.6g | Protein: 20.2g | Carbohydrates: 23.7g