Blackened Mahi Mahi Tacos with Kiwi Nectarine Salsa

  • 30 mins
  • 19 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

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