Blackened mahi mahi is pan seared & served in warm corn tortillas topped with crisp, fresh cilantro jalapeno coleslaw in this recipe for Mahi Mahi Fish Tacos!
Thanks to my friends at Litehouse for sponsoring today’s post!
I have a confession to make, I’m a recently converted coleslaw fan! That’s right, I used to pass on the coleslaw at summer BBQ’s, that is until I started using Litehouse Coleslaw dressing. It’s sweet, tangy, creamy and so flavorful, helping to create the perfect coleslaw every time!
Last week, I was craving fish tacos, so I tossed together these blackened mahi mahi fish tacos and topped them with a fresh new coleslaw recipe.
For this coleslaw recipe, I tossed cabbage, bell pepper, onion, jalapeno and cilantro with creamy Litehouse coleslaw dressing for the perfect crispy, sweet and spicy slaw to top the mahi mahi fish tacos!
The coleslaw and blackened mahi mahi are both so easy to make, the entire recipe comes together in just 20 minutes!
Cilantro Jalapeno Coleslaw – Ingredients
- 2 cups red cabbage (shredded)
- 2 cups green cabbage (shredded)
- ½ cup red onion (thinly sliced)
- ½ cup red bell pepper (thinly sliced)
- 2 large jalapenos (deseeded & sliced)
- ¼ cup fresh cilantro (chopped)
- ½ cup Litehouse coleslaw dressing
In a large bowl, combine all of the cilantro jalapeno coleslaw ingredients.
Place in the refrigerator until ready to serve.
Blackened Mahi Mahi Fish Tacos – Ingredients
- ½ tbsp paprika
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp cayenne pepper
- ¼ tsp black pepper
- ½ tsp thyme
- ½ tsp oregano
- 3 tbsp olive oil (divided)
- 1 lb mahi mahi
- 8 – small 6” corn tortillas (warmed)
- 1 lime (sliced into wedges)
- 1 avocado (sliced)
In a small bowl, combine the paprika, salt, garlic powder, onion powder, cayenne pepper, black pepper, thyme and oregano. Rub the mahi mahi with 1 tablespoon of olive oil, then cover with the blackening seasoning mix.
Heat the remaining 2 tablespoons olive oil in a large cast iron skillet on the stove over medium high heat. Once the oil is heated, add the mahi mahi and cook for 3-4 minutes per side.
Remove the mahi mahi from the stove, break it apart with a fork and add it to the tortillas.
Squeeze a lime wedge over each fish taco, then top with the sliced avocado and coleslaw.
The jalapeno cilantro coleslaw is delicious on these tacos, but it’s also perfect on it’s own as a side dish for Mexican favorites like Chipotle Lime Chicken Fajita Skewers or Cheesy Avocado & Corn Enchiladas!
What are you going to put this coleslaw on, or serve it with, this summer? Comment below and let me know!
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