Ingredients
- For the Fish:
- Avocado oil (for pan-frying)
- 4 (4 oz) mahi mahi fillets (thawed)
- Blackened seasoning (store-bought or homemade)
- For the Toppings:
- Mixed cabbage slaw
- 1 avocado (sliced)
- Sour cream
- Diced tomatoes
- Pineapple mango salsa
- Fresh cilantro
- Honey lime dressing
- For the Corn Taco Shells:
- Corn taco shells (pre-cooked)
Instructions
- Cook the Fish: Heat a skillet over medium heat and add a little avocado oil. Pat the thawed mahi mahi fillets dry with a paper towel and coat them with blackened seasoning on both sides. Place the seasoned fillets in the heated skillet and cook for 3-4 minutes before flipping. Cook for another 4-5 minutes or until the fish is cooked through and easily flakes with a fork. Let the fish rest in the pan for 5 minutes before transferring to the taco shells.
- Prepare the Taco Shells: To shape the corn taco shells, fold them over upside down, side-by-side, on a preheated oven rack for about 10 minutes until slightly crisp.
- Assemble the Tacos: Add the blackened mahi mahi fillets to the taco shells. Top with mixed cabbage slaw, avocado slices, diced tomatoes, pineapple mango salsa, and a dollop of sour cream. Drizzle with honey lime dressing and garnish with fresh cilantro.
- Serve: Serve the tacos immediately and enjoy!
Notes
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- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 290
- Sugar: 6g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg
