Blackened Fish Tacos

Name: Blackened Fish Tacos
Prep time: 5 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 tablespoons butter {or oil}; 1 1/2 pounds mahi mahi fish filets (skinless); 1/2 teaspoon sea salt; 1/2 teaspoon ground black pepper; 1 tablespoon brown sugar; 1 teaspoon lime juice; 2 tablespoons butter (melted); 1 teaspoon red chili powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon coriander; 1 teaspoon smoked paprika; 1/2 teaspoon cayenne red pepper; 1/2 teaspoon thyme; 1 teaspoon garlic powder; 2-3 medium fresh tomatoes (stems removed); 1 jalapeno pepper; 1 teaspoon lime juice; 1/2 cup chopped cilantro; sea salt & black pepper (to taste); tortillas; lettuce (shredded)

Blackened Fish Tacos are the perfect 20 minute weeknight meal that is packed with flavor. A light fish like mahi mahi is coated in zesty marinade and coated with a flavorful spice blend. The fish is pan seared at high heat to create a char and crust that is perfect in tacos alongside your favorite salsa and toppings.

Prep5 min
Cook10 min
Total30 min
Makes6 servings
Calories187

Ingredients

6 servings

Mahi Mahi Marinade:

2 tablespoons butter {or oil}
1 1/2 pounds mahi mahi fish filets (skinless)
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon brown sugar
1 teaspoon lime juice
2 tablespoons butter (melted)
1 teaspoon red chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon coriander
1 teaspoon smoked paprika
1/2 teaspoon cayenne red pepper
1/2 teaspoon thyme
1 teaspoon garlic powder

Tomato Salsa:

2-3 medium fresh tomatoes (stems removed)
1 jalapeno pepper
1 teaspoon lime juice
1/2 cup chopped cilantro
sea salt & black pepper (to taste)

To serve:

tortillas
lettuce (shredded)

Method

1
Cut the Mahi Mahi filets into pieces and place on a plate.
2
In a small bowl, combine all the salt, black pepper, brown sugar, lime juice and butter. Brush the marinade on the pieces of fish, covering both sides. Set aside to marinate for 15 minutes.
3
In a small bowl combine the chili powder, cumin, oregano, coriander, smoked paprika, cayenne red pepper, thyme, garlic powder and mix well. Sprinkle the seasoning mix on both sides of each fish filet. Set aside.
4
Meanwhile, place all the tomato salsa ingredients into a medium bowl and stir to combine. Set aside.
5
Heat a non-stick skillet or cast iron skillet over high heat and add the butter or oil. Turn the heat down to medium high heat. Once the butter is melted add the mahi mahi in a single layer. Cook each side for 3-4 minutes or until browned and the fish is cooked through and flakes.
6
Heat the tortillas, add the lettuce then the fish. Top with the tomato salsa and serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat the fish in the microwave to heat through. To freeze, allow the fish to cool down completely and place in an airtight container, in the freezer for up to 1 month.