Here it goes….
Ingredients:
Ground Paprika
Ground Cayenne Pepper
Onion Powder
Salt
Ground White Pepper
Ground Black Pepper
Dried Thyme
Dried Basil
Dried Oregano
Corn tortillas
2-3 strips of Mahi Mahi (I used the frozen Mahi Mahi from Trader Joe's)
Shredded cabbage
Shredded Mexican Cheese (any kind is fine, but I used a combo of jack, quesadilla, and cotija)
**Trader Joe's Cilantro and Roasted Pecan Dip
**Trader Joe's Mango and Papaya Salsa
**Trader Joe's Roasted Tomato Salsa
Directions:
For blackened seasoning, mix:
2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Rinse fish and pat dry with paper towel. In a medium skillet, heat some olive oil over medium heat. While the stove is heating, melt some butter and coat one side of the mahi mahi with melted butter. Sprinkle the seasoning mix on one side of each piece of fish, and place them in the skillet, seasoned-side down. While cooking, coat the top side of the fish with butter and then sprinkle with seasoning. Flip fish after a few minutes (it will cook really fast). Flake fish into bite size pieces and cook through.
Heat corn tortillas in a separate pan until warmed.
Assemble tacos with desired toppings. I sprinkled with cabbage and drizzled both the cilantro & pecan dip and the papaya salsa, then topped with cheese. I used the roasted tomato salsa as a dipping sauce.
Squeeze some lime if desired.
Here's a pic of the final product. Excuse it…I had already eaten one taco and made a mess of my plate before I decided to photograph it, so it doesn't do it justice…but trust me, it was delish!
**Oh, and you might notice the sweet potato fries on the plate…random, know, but I bought them a while ago and needed to use them.
