Blackened Mahi Lettuce Tacos with Cajun Remoulade

• Seafood

  • 1 lb Mahi mahi

• Produce

  • 1 cup Cabbage
  • 1/4 Cilantro
  • 4 Iceberg lettuce, leafs
  • 1 Jalapeno
  • 1/2 Red onion
  • 2 Roma tomatoes

• Condiments

  • 1 tsp Capers
  • 4 tsp Honey
  • 1/2 Lime juice
  • 1 cup Mayo

• Baking & Spices

  • 1 Blackened seasoning
  • 2 tsp Cajun seasoning
  • 1 tsp Paprika
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tsp Vinegar

Found on livingchirpy.com

Description

Ingredients

• 1lb • mahi-mahi (cut into 8 thin strips)
• to taste • blackened seasoning
• to taste • salt and pepper
• 1 cup • thinly sliced cabbage
• 2 tsp • honey
• 1 tsp • vinegar
• 1/4 • cilantro [roughly chopped]
• 2 • roma tomatoes [seeded and diced]
• 1/2 • red onion [diced]
• 1/2 • lime [juice]
• 1 • jalapeño [seeded and diced]
• 1 cup • mayo
• 2 tsp • cajun seasoning
• 1 tsp • paprika
• 2 tsp • honey
• 1 tsp • capers
• 4 • iceberg lettuce leafs

Directions

• Pico de Gallo: Mix the tomato, red onion, lime juice, half of the cilantro and jalapeño. Season to taste with salt and pepper. Set aside.
• Cajun Remoulade: Blend together the mayonnaise, cajun seasoning, paprika, honey and capers until completely combined. Set aside.
• Sweet Slaw: Mix the cabbage, vingear, honey and rest of the cilantro. Set aside.
• Season the Mahi with blackened seasoning, salt and pepper and sear on a hot pan until cooked - about 4 minutes. Keep turning so each side gets seared.
• Add two pieces of fish to each of the 4 iceberg shells. Top with the slaw, pico de gallo and remoulade.

Nutrition