Blackened Fish Tacos

• Seafood

  • 2 Mahi mahi

• Produce

  • 1 Avocado
  • 1 bag Cabbage, purple
  • 2 tbsp Cilantro
  • 1 Lime, wedges
  • 1 Tomato

• Condiments

  • 1 Chipotle mayonnaise
  • 1 Lime juice, fresh

• Baking & Spices

  • 2 tbsp Blackening seasoning

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 package 6-inch corn tortillas

Found on kitchenswagger.com

Ingredients

• 2 mahi mahi, tilapia, or catfish filets
• 2-3 tablespoons blackening seasoning such as Old Bay
• 1 tablespoon extra virgin olive oil for cooking
• 1 package 6-inch corn tortillas
• Fresh lime juice, for fish
• Toppings:
• Chipotle mayonnaise
• 1 bag shredded purple cabbage
• 1 tomato, chopped
• 2-3 tablespoons cilantro, chopped
• 1 avocado, sliced
• 1 lime cut into wedges

Directions

• Prepare all your taco toppings and set aside.
• Pat the fish dry with paper towel and squeeze half a lime coating both sides of the filets evenly. Rub both sides of the fish with blackening mix making sure the filets are generously seasoned.
• Meanwhile, heat the olive oil over medium-high heat in a skillet. Sear the fish until white and flaky and golden brown, about 5-7 minutes per side.
• Break apart the fish using the tip of your spatula into bite sized chunks and serve on the skillet to keep warm.
• Warm the tortillas for 10-15 seconds in the microwave and assemble your blackened tacos with your desired toppings. Chopped tomato, sliced avocado, shredded cabbage, cilantro and chipotle mayo. Serve with a lime wedge.