I love, love, love a great fish taco, but I do not love the heavy, breaded fish restaurants too often throw into them. This perfectly light and spicy blackened mahi mahi, on the other hand, can hold its own against the veggies for the perfect Mexican-flavored blend that a fish taco should have.
Mahi mahi is in fact, by far my favorite ocean fish. It’s a really lovely light mild flavor, and it’s a thicker fillet than most readily available fish, so it doesn’t get lost in a flavorful recipe like this one. It is a little more expensive than some alternatives in my land-locked Oklahoma, but its quality makes it well-worth the extra dollar or two for me, depending on the market, for that just-right taco every time.
This recipe is the perfect mix of spicy blackened fish, veggies, & lime juice. It tastes like summer, and I’m all for anything that makes me feel like I’m on a beach somewhere!
- 12 oz. mahi mahi fish fillets (fresh is always ideal but I got mine frozen at the grocery store and they were great)
- 1 T. olive oil
- 6 Ole Extreme Wellness high fiber low carb tortilla wrap (8 inch)
- ½ c. yellow onion, chopped
- ½ c. pico de gallo (fresh pico de gallo can usually be found in the produce sections of major grocery chains)
- 2 c. cabbage, shredded
- ½ c. cilantro, rough chopped
- 2 limes for juice
- 1 ¾ tsp. packed brown sugar
- 2 T. smoked paprika
- ½ tsp. cayenne pepper
- 1 ½ tsp. garlic salt
- If mahi mahi is frozen, thaw completely.
- Mix blackening ingredients together in a small bowl and set aside. Reduce cayenne pepper if you prefer less heat; ½ tsp. makes for a rather spicy blackening.
- Once thawed, pat fish dry so that seasoning will stick.
- Sprinkle blackening seasoning onto a plate (a plate with a lip is best so it’s less likely to make a mess) to lay fish in and coat thoroughly. Flip and coat the second side of each fillet well.
- Heat olive oil in a medium sized skillet. Add fish and cook on medium heat until cooked through — approximately 4 minutes on each side, flipping only once. Fish will be an opaque white color and will flake easily when cooked (internal temp should reach 145° F).
- Set cooked fish aside. Because there is very little oil in the pan already I do not recommend setting on a paper towel-lined plate, as it may remove too much of the blackening.
- Chop the fish into bite sized chunks once it’s cool enough; each taco will need about 1.5 oz. of fish.
- For each taco, I pile the Ole Wellness Wrap with a healthy sprinkling of yellow onion, then a small bed of cabbage, followed by the fish chopped into bite-sized chunks, a healthy serving of pico de gallo, and a good-sized pinch of cilantro sprinkled across the top. Finally, I drizzle it all with fresh-squeezed lime juice to taste.
WW Freestyle Info.: Each taco is 3 points. Enjoy!