Celebrating Lent? This fish recipe is healthy and perfect for your #fishonfridays meal plan. The blackened seasoning kick and a creamy avocado lime drizzle, to cool it all down, is the perfect combo that delivers maximum flavor.
AVOCADO LIME DRESSING
½ cup sour cream
¼ cup water
1 avocado, medium-sized and ripe
¼ cup cilantro leaves, loosely packed
2 tablespoons lime juice, fresh
½ teaspoon lime zest, about 1 lime
½ teaspoon minced Serrano pepper, seeded
FISH TACOS
1 ½ teaspoons smoked paprika
1 ½ teaspoons dark brown sugar
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt
¾ teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon black pepper
4 Mahi Mahi filets, cut lengthwise into smaller pieces if needed
1 tablespoon vegetable oil
8 corn tortillas, 6-inch
8 lime wedges
1 cup tomatoes, diced
1 cup red cabbage, sliced thin
1 cup green cabbage, sliced thin
cilantro, for garnish
Add sour cream, water, avocado, cilantro, lime juice, lime zest, and Serrano pepper into a blender. Process until smooth, scraping down the sides as needed. Add more water as needed to achieve desired consistency. Transfer to a small bowl and refrigerate.
Combine paprika, brown sugar, garlic powder, onion powder, salt, cumin, chili pepper and black pepper in a small bowl. Sprinkle seasoning evenly over both sides of the fish filets.
Heat oil in a large cast-iron skillet or sauté pan over medium-high heat. Add fish to pan then cook 2 to 3 minutes on each side or until the desired degree of doneness. The surface will blacken in color quickly so keep a close eye on the fish.
Warm tortillas according to package directions.
Divide fish evenly among tortillas. Serve with lime wedges, tomatoes, cabbage, and cilantro.
PREP TIME: 20 minutes
COOK TIME: 10 minutes
TOTAL TIME: 30 minutes
SERVINGS: 4
