We're back in the Air Comfort Solutions Kitchen and in Monday's Cooking Corner, our friend Heather Berryhill shows us how to make Blackened Mahi Mahi Tacos.
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BLACKENED MAHI TACOS W/ AVOCADO LIME DRIZZLE
AVOCADO LIME DRESSING
½ cup sour cream
¼ cup water
1 avocado, medium-sized and ripe
¼ cup cilantro leaves, loosely packed
2 tablespoons lime juice, fresh
½ teaspoon lime zest, about 1 lime
½ teaspoon minced Serrano pepper, seeded
1 ½ teaspoons smoked paprika
1 ½ teaspoons dark brown sugar
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt
¾ teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon black pepper
4 Mahi Mahi filets, cut lengthwise into smaller pieces if needed
1 tablespoon vegetable oil
8 corn tortillas, 6-inch
8 lime wedges
1 cup tomatoes, diced
1 cup red cabbage, sliced thin
1 cup green cabbage, sliced thin
cilantro, for garnish
Add sour cream, water, avocado, cilantro, lime juice, lime zest, and
Serrano pepper into a blender. Process until smooth, scraping down the
sides as needed. Add more water as needed to achieve desired
consistency. Transfer to a small bowl and refrigerate.
Combine paprika, brown sugar, garlic powder, onion powder, salt, cumin,
chili pepper and black pepper in a small bowl. Sprinkle seasoning evenly
over both sides of the fish filets.
Heat oil in a large cast-iron skillet or sauté pan over medium-high heat.
Add fish to pan then cook 2 to 3 minutes on each side or until the desired
degree of doneness. The surface will blacken in color quickly so keep a
close eye on the fish.
Warm tortillas over open gas flame or according to package directions.
Cut each plank of fish in half, lengthwise. Divide fish evenly among
tortillas. Serve with lime wedges, tomatoes, cabbage, and cilantro.
PREP TIME: 20 minutes
COOK TIME: 10 minutes
TOTAL TIME: 30 minutes