Do you remember that Mahi-Mahi filet that I picked up a few days ago? Well, it found its way into delicious blackened fish tacos smothered in a spicy chipotle mayo sauce. These tacos are fresh, light, and oh so delicious. YUM.
This taco recipe was inspired by a local seafood restaurant. Elliott and I always pick a table on the patio right next to the water to take in some sun (and beer). This is probably the only restaurant where I order the exact same thing every single time: blackened mahi-mahi tacos. The tacos are filled with just a few ingredients: fish, green cabbage, cheese, and a little spicy sauce. The ingredients are simple and fresh, which makes the tacos extra-tasty.
For my twist, I added fresh tomatoes, a cabbage blend, and lots of creamy chipotle mayo. Between the spicy sauce and the blackened mahi-mahi, your tastebuds are going to thank you.
I know that this is probably more of a spring/summer dish, but I refuse to accept the fact that the year is almost over. Comforting fall foods are wonderful, but I still like to throw in some dishes that remind me of the months past.
Seriously though… How is it November already?
As I mentioned in the recipe note, if you want a spicier chipotle mayo, use two peppers. I would start by blending one pepper with the mayo, then tasting it. It’s a lot easier to make the sauce more spicy than less spicy.
By the way, you’ll most likely have a bit of chipotle mayo left over. Save it in an airtight container for up to 1 week for later use as a dip for sweet potato fries, burger and sandwich spread, or even drizzled on top of crab cakes. Just invite me over when you do.
- 1 whole chipotle pepper* (in adobo sauce)
- ½ cup light mayo
- 1 tsp lime juice
- salt and pepper, to taste
- 1 tbsp paprika
- 2 tsp dried Italian seasoning
- 1 tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- 15 oz. mahi-mahi, skin removed
- 6 small flour tortillas
- ⅓ cup Monterey jack cheese, shredded
- 1 cup cabbage, shredded
- 2 roma tomatoes, diced
- 2 tbsp cilantro (or flat leaf parsley), chopped
- First, prepare the chipotle mayo. Add the mayo, chipotle pepper, and lime juice to a blender and blend until smooth. Season with salt and pepper to taste, then refrigerate until ready for use.
- Mix the paprika, dried Italian seasoning, cayenne pepper, garlic powder, onion powder, and black pepper together in a small bowl. Set aside.
- Cut the filet of mahi-mahi in half lengthwise. Then, cut into large equal-sized pieces. Sprinkle the mahi-mahi with the blackening seasoning and set aside.
- Heat a skillet over medium-high heat. Spray with cooking spray and add the seasoned mahi-mahi pieces. Cook the pieces until each side has browned and the fish is flaky, about 3 to 4 minutes. Remove from heat and set aside.
- Heat the tortillas in a skillet over medium-high heat, about 30 seconds per side. Alternatively, heat the tortillas in a microwave under a damp paper towel in 30 second increments.
- Assemble the tortillas by laying a few pieces of the mahi-mahi down the center of each tortilla, then top it with ⅙th of the shredded cheese, cabbage, tomatoes, and cilantro. Drizzle with chipotle mayo and serve immediately.