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Blackened Mahi Mahi Fish Tacos with Cilantro Jalapeno Slaw
Print Recipe
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!
Course
Main Course
Cuisine
Mexican
Prep Time
14
minutes
mins
Cook Time
6
minutes
mins
Total Time
20
minutes
mins
Servings
8
tacos
Calories
277
Author
Whitney Bond
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
Calories:
277
kcal
|
Carbohydrates:
23
g
|
Protein:
14
g
|
Fat:
16
g
|
Saturated Fat:
2
g
|
Cholesterol:
45
mg
|
Sodium:
331
mg
|
Potassium:
551
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
1045
mg
|
Vitamin C:
41
mg
|
Calcium:
59
mg
|
Iron:
2
mg