Sunday, February 28, 2016

Blackened Mahi Mahi Fish Tacos with Avocado Lime Sauce

16 years ago, when I met my now husband, he told me that he didn’t care for fish.  With his being a “vegetarian”, ok Semi-vegetarian, how do you cook for such a person.  Well, over the years I have introduced several types of fish to which I have had a great response.  Started with Copper River Salmon,  Fresh Halibut, and lastly True Cod.  (We canned Tuna this past summer, but have yet to have him try it)

So that brings me to tonight’s dinner, Blackened Mahi Mahi Tacos with Avocado Lime Sauce.  I took a huge risk with making these, as Craig is not one to like new things….so how do you do introduce such a dinner?  You just dodn’t tell him what we were having, until it was in front of him.  

Here’s the recipe….

Blackened Mahi Mahi Fish Tacos with Avocado Lime Sauce

Ingredients
Avocado Lime Sauce-
 ½ cup sour cream
1 ripe avocado
2 tablespoons fresh cilantro
1 tablespoon fresh lime juice
Zest of 1 lime
½ teaspoon serrano pepper seeded and chopped

Blackened Mahi Mahi Tacos

1½ teaspoons smoked paprika
1½ teaspoons dark brown sugar
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¾ teaspoon ground cumin
¼ teaspoon ground chili pepper
1½ pounds Mahi Mahi filets, cut lengthwise into smaller pieces if needed
1 tablespoon vegetable oil

8 (6-inch) corn tortillas
8 lime wedges
1 cup diced tomatoes
1 cup red cabbage, sliced thin
1 cup green cabbage, sliced thin
Cilantro, for garnish

Directions
1. Combine sour cream, avocado, cilantro, lime juice, lime zest and Serrano pepper in a blender; process until smooth. Transfer to a small bowl and refrigerate.
2. Combine paprika, brown sugar, garlic powder, onion powder, salt, cumin and chili pepper in a small bowl. Sprinkle seasoning evenly over both sides of the fish filets.
3. Heat oil in a large cast-iron skillet or sauté pan over medium-high heat. Add fish to pan; cook 2-3 minutes on each side or until desired degree of doneness.
4. Warm tortillas according to package directions. Divide fish evenly among tortillas. Serve with lime wedges, tomatoes, cabbage, and cilantro.

(I forgot to warm the tortilla’s, but otherwise these were amazing!!!)










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