Blackened Mahi Mahi Tacos with Kiwi Nectarine Salsa
Ingredients
| For the salsa | ||
| 3 kiwi's peeled and chopped | ||
| 2 nectarines, pitted, peeled and chopped | ||
| 1 jalapeno, seeded and diced | ||
| 1/2 red onion, peeled and diced | ||
| 1/2 cup cilantro, finely chopped | ||
| 2 garlic cloves, peeled minced | ||
| juice of 2 limes | ||
| kosher salt and black pepper to taste | ||
| For the fish tacos | ||
| 4 (6 oz) Mahi Mahi fillets ( you may use and firm white fillets desired) | ||
| 4 tbs olive oil, divided | ||
| kosher salt and black pepper | ||
| Cayenne pepper | ||
| garlic powder | ||
| Cumin | ||
| 8 (6 inch) corn tortillas | ||
| 1 cup shredded purple or white cabbage | ||
| 1 lime cut into wedges |
- To make the salsa, in a medium bowl, combine all ingredients and stir to mix well. Taste and adjust seasoning as desired. Set aside.
- For the fish tacos, drizzle 2 tbs of oil over fillets.
- Generously season both sides with salt and pepper, garlic powder, cumin and cayenne pepper.
- Preheat a cast iron pan to medium heat, add the remaining oil and then the fish fillets.
- Cook for 3 minutes, turn over the fillets and cook for an additional 3 minutes or until the fish becomes opaque and begins to flake.
- Set aside and keep warm.
- Grill tortillas over medium high heat for 1-2 minutes per side.
- Divide the fish equally between tortillas, top with cabbage and spoon over the salsa.
- Serve with lime wedges
This was the best fish tacos I ever had.👍
Thank you!