Total prep & cook time: 20 minutes
Tacos Ingredients:
- 6 oz. Mahi, Fresh (3- 2oz. pieces) split and use 1 piece per portion (2 oz. per taco)
- .25 Teaspoon Blackening Seasoning
- 3 Corn Tortillas
- 6 oz. Coriander Slaw- (2 oz. per taco) – see sub recipe
- 3 Teaspoon Citrus Crema (1 per taco)– See Sub Recipe
- 1 Dash vegetable oil
- 1 wheel Lime, grilled and cut into a twist.
- 1 tablespoon avocado
Tacos Preparation
- To assemble, coat Mahi with blackening seasoning. Heat a sauté pan to 500 degrees.
- Add fish and cook until the internal temperature is 130 degrees. Keep the fish in motion to prevent burning.
- Warm corn tortillas
- Add fish, slaw, and top with cream and avocado
Coriander Slaw Ingredients:
- 2 lbs. Cabbage, Red (slice paper thin)
- 2 lbs. Cabbage, Green (slice paper thin)
- 1 cup Pickled Carrots
- 1 cup Apple Cider Vinaigrette
- 1/4 cup cilantro, chopped fine
- 1/2 Teaspoon, coriander ground
- 1/4 agave, syrup
- 1 Tablespoon salt, kosher
Coriander Slaw Preparation: Combine all the ingredients and allow to stand for 1 hour prior to service.
Citrus Crema Ingredients:
- 4 Cups Sour Cream, regular
- ½ cup lime juice fresh
- 1 Tablespoon Orange Zest
- 1 Teaspoon of Salt, kosher
Citrus Crema Preparation: Combine all the ingredients
Nutrition Facts
- Serving Size: 3 tacos
- Calories: 635
- Fat: 16 grams
- Sodium: 747 milligrams
- Carbohydrates: 79 grams
- Fiber: 15 grams
- Protein: 41 grams