Blackened Mahi-Mahi Tacos with Chipotle Mayo

• Seafood

  • 15 oz Mahi mahi

• Produce

  • 1 cup Cabbage
  • 2 tbsp Cilantro
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 2 Roma tomatoes

• Condiments

  • 1 Chipotle pepper in adobo sauce, whole
  • 1 tsp Lime juice
  • 1/2 cup Mayo, light

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Cayenne pepper
  • 2 tsp Italian seasoning, dried
  • 1 tbsp Paprika
  • 1 Salt and pepper

• Bread & Baked Goods

  • 6 Flour tortillas, small

• Dairy

  • 1/3 cup Monterey jack cheese

Found on thatovenfeelin.com

Ingredients

• 1 whole chipotle pepper* (in adobo sauce)
• ½ cup light mayo
• 1 tsp lime juice
• salt and pepper, to taste
• 1 tbsp paprika
• 2 tsp dried Italian seasoning
• 1 tsp cayenne pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper
• 15 oz. mahi-mahi, skin removed
• 6 small flour tortillas
• ⅓ cup Monterey jack cheese, shredded
• 1 cup cabbage, shredded
• 2 roma tomatoes, diced
• 2 tbsp cilantro (or flat leaf parsley), chopped

Directions

• First, prepare the chipotle mayo. Add the mayo, chipotle pepper, and lime juice to a blender and blend until smooth. Season with salt and pepper to taste, then refrigerate until ready for use.
• Mix the paprika, dried Italian seasoning, cayenne pepper, garlic powder, onion powder, and black pepper together in a small bowl. Set aside.
• Cut the filet of mahi-mahi in half lengthwise. Then, cut into large equal-sized pieces. Sprinkle the mahi-mahi with the blackening seasoning and set aside.
• Heat a skillet over medium-high heat. Spray with cooking spray and add the seasoned mahi-mahi pieces. Cook the pieces until each side has browned and the fish is flaky, about 3 to 4 minutes. Remove from heat and set aside.
• Heat the tortillas in a skillet over medium-high heat, about 30 seconds per side. Alternatively, heat the tortillas in a microwave under a damp paper towel in 30 second increments.
• Assemble the tortillas by laying a few pieces of the mahi-mahi down the center of each tortilla, then top it with ⅙th of the shredded cheese, cabbage, tomatoes, and cilantro. Drizzle with chipotle mayo and serve immediately.