Blackened Mahi Mahi Tacos

• servings: 6-8
• active time: 25 minutes
• total time: 40 minutes

Ingredients

2-2.5 pounds of Mahi Mahi

Avocado or olive oil.

Mexican Citrus Slaw (see recipe elsewhere in cookbook)

Mexican Blackening Seasoning (see recipe elsewhere in cookbook)

(Optional) Hotsauce of your choosing

Corn/Flour Tortillas

Lime Wedges

COCONUT AVOCADO CREMA

1 Can of coconut cream

1 Avocado

Coconut Milk to thin out until desired consistency

(Optional) Splash of tequila

Directions

- Prepare the blackening seasoning and the Slaw if you have not made it already. Make sure not to add the dressing to the slaw until right before you serve the food.

- Dry off the Mahi Mahi fillets with a paper towel before applying a thin layer of the oil of your choice over the fish. Then add the seasoning liberally. You want to make sure all sides of the Mahi Mahi is covered in a nice layer of the spice mixture. Let these rest for at least 10 minutes.

- While the fish are resting, use a blender to combine the avocado and coconut cream. Add small splashes of coconut milk (and tequila if desired) to help thin out the mixture until it has the consistency resembling a creamy sauce.

-Heat up a non-stick pan or well seasoned cast iron skillet over medium-high heat. Add a small amount of oil. Once up to temperature, place the Mahi Mahi fillets in, making sure not to overcrowd the pan.

- Cook the fish for approximately 5 minutes, making sure to flip half way through. You want to make sure the internal temperature is around 135 degrees before taking off and letting rest for 5-10 minutes. Note: If you don't have a meat probe, use your fork and insert it at a 45 degree angle to the the surface of the fish. Gently twist the fork and pull upward. If it flakes easily, the fish is fully cooked.

- While the fish is resting, warm up the tortillas of our choice. Slice the Mahi Mahi into small, bite size chunks.

- Serve on warmed tortillas with the slaw, coconut avocado crema, lime juice, and optional hot sauce.

Notes

1. If you want to cook these on the grill instead, use some kind of perforated grill pan rather than placing directly on the grates. Make sure to rub it with oil or you are going to tear apart the fish when you remove it.

2. This isn't a particularly spicy dish, so get some hot sauce or spicy salsa or something if you want it to have some kick.