Blackened Mahi Mahi Tacos with a Spicy Chipotle Mayo

Happy Monday everyone! I’m sitting in my apartment right now, staring out the window at our latest snowy day, dreaming of how the day not too far away when I can pack away my down jackets, and start wearing open toed shoes again. Soon! 🙂

two tacos

So, in the spirit of pretending it’s a sunny and beautiful day here, I wanted to share with you today one of my favorite, favorite dinner recipes, that I’ve basically been making nonstop since I discovered it. It’s probably traditionally a more spring/summer recipe, but you know what? It’s delicious, so I’ve decided it’s an all weather recipe. And you should too! Make this tonight, you won’t regret it. 🙂

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It’s a super easy and fast recipe, so quick to prepare on a week night when you’re pressed for time. I also recently have been on something of a low carb kick, and I made these and wrapped them with Boston lettuce – which was awesome!

Wrapped with lettuce

I hope you make this, and enjoy!

Blackened Mahi Mahi Tacos with a Spicy Chipotle Mayo

  • Servings: Eight tacos
  • Time: 5 minutes
  • Print

Recipe from That Oven Feelin’

For the chipotle mayo:

1 whole chipotle pepper (they sell these in cans in adobo sauce)
½ cup light mayo
1 tsp fresh squeezed lime juice
salt and pepper, to taste

blackening seasoning
For the blackening seasoning:

1 tbsp paprika
2 tsp dried Italian seasoning
1 tsp cayenne pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper

For the tacos:

15 oz. mahi mahi, fresh or frozen and defrosted, skin removed
6 small flour tortillas
Grated Monterey jack or cheddar cheese
Shredded cabbage
2 tomatoes, diced
Chopped cilantro

 To make the tacos:

First, let’s start with the chipotle mayo. In the bowl of a blender or a food processor, add the mayo, chipotle pepper (you can add two for extra spice!), and lime juice, and blend until smooth. Add some salt and pepper to taste, then pop into the refrigerator until the tacos are ready.

Next, prepare the seasoning. In a bowl, add the paprika, dried Italian seasoning, cayenne pepper, garlic powder, onion powder, and black pepper together in a small bowl.

Place the mahi mahi onto a cutting board, and first cut the filet in half lengthwise. Then, cut into medium pieces, roughly the same size. Take the blackening seasoning and sprinkle on each side of the mahi mahi pieces.

Heat a skillet over medium high heat. Pour a bit of olive oil in and heat for about 30 seconds. Add the seasoned mahi mahi, and cook until each side has browned and the fish is flaky, about 3 to 4 minutes. Remove from the skillet from the 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.

To a tortilla, add a few pieces of the mahi mahi down the center, then top with shredded cheese, cabbage, tomatoes, and cilantro. Drizzle with chipotle mayo and serve immediately. Enjoy!

 

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