Blackened Mahi Tacos With Avocado Lime Drizzle

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

FISH TACOS

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

DIRECTIONS

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

SERVINGS: 4