Blackened Mahi-Mahi Tacos with Baja Sauce
These Mahi-Mahi Tacos bring bold fresh flavor from blackened fish, a quick 2-ingredient slaw, and a homemade sweet and spicy Baja sauce. Only 30 minutes required.
Equipment
- High-Powered Blender * or *
- Cast Iron Skillet * or *
- Bamboo Paper Towels (optional)
- Citrus Squeezer (optional)
Ingredients
Sweet and Spicy Baja Sauce (see notes)
- 1 small red bell pepper
- 1 small jalapeno
- 20 ounce can of pineapple chunks without the liquid
- 1 cup Greek Yogurt or mayonnaise
- 1 tablespoon lime juice 1 lime = 2 tbsp juice
- 1 teaspoon taco seasoning
Mahi Mahi Tacos
- 2 cups chopped red cabbage
- 1 pound mahi-mahi or 3 pre-portioned fillets
- 2 tablespoons taco seasoning
- 2 tablespoons coconut oil or other oil of choice
- 6 small tortillas flour or corn, I used flour
Instructions
Baja Taco Sauce
- Clean and slice the stem off of the red bell pepper and jalapeno. Roughly slice them into small chunks, discarding the white pith and seeds. Strain the canned pineapple and set the juice aside. We only need the chunks for this recipe.1 small red bell pepper, 1 small jalapeno, 20 ounce can of pineapple chunks
- Add the prepped red pepper, jalapeno, and pineapple to a blender or food processor with the Greek yogurt, lime juice, and 1 teaspoon taco seasoning.1 tablespoon lime juice, 1 cup Greek Yogurt, 1 teaspoon taco seasoning
- Blend on high until smooth.
Mahi-Mahi Tacos
- Roughly chop cabbage until you are left with roughly 2 cups and add it to a bowl. Cover it with about ½ cup of Baja sauce and toss to coat. Set aside.2 cups chopped red cabbage
- Slice your mahi-mahi into 6 thin, roughly even pieces. Use a paper towel to pat them dry to reduce excess moisture.1 pound mahi-mahi
- Add 2 tablespoons of taco seasoning into a shallow bowl. One at a time, lower the pieces of mahi-mahi into the bowl, pressing them into the seasoning to coat in an even layer on both sides.2 tablespoons taco seasoning
- Get the coconut oil hot over a cast-iron skillet (preferred) or frying pan over medium-high heat. Add your seasoned mahi-mahi to the oil and cover to avoid splatter. Cook the fish for 3-5 minutes on each side. When the fish is ready to flip, it will easily lift off your pan. The internal temperature of the fish should reach 145°F.2 tablespoons coconut oil
- Assemble your tacos by adding the dressed cabbage and fish to your tortillas. Finish with a little bit of extra sauce and enjoy!6 small tortillas
Notes
- I decided to use a whole pepper and full can of pineapple in this recipe to use all the ingredients purchased for this recipe. This will leave you with leftover Baja sauce to use throughout the week. If you don't want leftover sauce you can half the recipe for the Baja sauce and still have more than enough sauce for your slaw and tacos.
- For more quick and easy fish dinners, check out this list of 30 Minute or Less Fish Recipes.