Once you’ve tried this recipe you’ll want to do it over and over again. It’s a great healthy way of eating tacos and you can increase the amount of slaw to make it even healthier @sarchakra
PREP TIME: 15 mins
COOK TIME: 8 mins
YIELDS: Serves 2-3
Ingredients
- Mahi Mahi filet 4 thick
- Olive oil 2 tbsp
- Black pepper 1 tsp
- Oregano 1 tsp
- Sea salt
- Paprika 2 tsp
- Garlic powder 1 tsp
- Onion powder 2 tsp
- Cumin 1 tbsp, coarsely crushed
- Lime juice 2 tbsp
- Flour tortillas 5
Method
- Cut Mahi Mahi filet into halves. Pat dry with kitchen towels.
- In a bowl mix olive oil, black pepper, oregano, paprika, garlic powder, onion powder, sea salt, crushed cumin and lime juice.
- Rub the seasoned oil on the Mahi Mahi pieces. Let it marinate for ½ hour.
- Heat oil in a cast iron pan till sizzling. Gently put the fish on to the pan. Take care to space the pieces out so they are not touching each other. Let one side cook for 3-4 mins before flipping the other side and doing the same. Keep aside.
Aioli
- Mayonnaise 3 tbsp
- Olive oil 2 tbsp
- Chipotle in Adobe sauce 1 tsp
- Black pepper powder 2 tsp
- Sea salt
- Garlic 2 cloves, grated
- Olive oil 3 tbsp
Mix the ingredients into a smooth consistency. Keep aside.
Slaw
- Red cabbage 1 ½ cups, shredded
- Red onion 3 tbsp
- Pickled jalapeños a few
- Pickled cucumber 1, small chopped
- Green onions 2 tbsp, chopped
- Red bell pepper 3 tbsp, diced
- Juice of ½ a lime
Method
Mix the slaw gently with the aioli.
Assembly
- In an open flame toast the tacos for 15-20 seconds till slightly beginning to have a light char.
- Fill the tacos with chopped blackened Mahi Mahi and the red cabbage slaw.
- Drizzle some of the reminding dressing and a little squeeze of fresh lime juice.
Notes
A cast iron pan is an essential equipment for this recipe to get that charred blackened effect.
sarchakra 