Blackened Mahi Mahi Fish Tacos with Cilantro Jalapeno Slaw
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!
Ingredients
Cilantro Jalapeno Slaw
- 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, seeded & sliced
- ¼ cup fresh cilantro, chopped
- ½ cup Litehouse coleslaw dressing
Blackened Mahi Mahi Fish Tacos
- 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 6” corn tortillas, warmed
- 1 lime, sliced into wedges
- 1 avocado, sliced
Instructions
Cilantro Jalapeno Slaw
- 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
- 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.
Nutrition Facts
Calories 277kcal (14%)Carbohydrates 23g (8%)Protein 14g (28%)Fat 16g (25%)Saturated Fat 2g (10%)Cholesterol 45mg (15%)Sodium 331mg (14%)Potassium 551mg (16%)Fiber 5g (20%)Sugar 6g (7%)Vitamin A 1045mg (21%)Vitamin C 41mg (50%)Calcium 59mg (6%)Iron 2mg (11%)
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