Blackened Mahi Mahi Tacos with Citrus Habanero Slaw
Total Time: 00h 25m
Makes: 8 servings
Make these fish tacos on a weeknight, dine al fresco on your deck or patio, and you will feel like you are on vacation during that middle of the week slump called hump day. Pair this with the white rose lemongrass iced tea (see recipe) and add some chips and salsa. Frontier Co-op seafood seasoning comes in original or blackened, which makes it easy to please everyone in the family. I mean, who doesn’t need a vacation during the middle of the week? (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- Fish
- I used 4 large pieces of mahi mahi and divide between 8 corn tortillas (make adjustments based on family size)
- Frontier Co-op Blackened or Original Seafood Seasoning
- Avocado oil
- Frontier Co-op salt & pepper to taste
- Slaw
- 4 cups of prepackaged slaw mix
- 3 tablespoons of Sutter Buttes Citrus Habanero olive oil
- 3 tablespoons of Key Lime While Balsamic or a white balsamic with a juiced lime (if you like more bite to your slaw add a bit more vinegar, if you like a sweeter slaw add a pinch of Wholesome organic granulated sugar)
- 1/2 teaspoon of Frontier Co-op or Simply Organic Cumin
- 1/2 teaspoon of Frontier Co-op or Simply Organic Coriander (ground, not whole seed)
- Chopped 1/2 bunch of fresh cilantro to taste
- Frontier Co-op salt & pepper to taste
- *Corn or flour tortillas, I also like diced Persian cucumber for added crunch and some crumbled cotija cheese, lime wedges
Directions
- Coat the fish in some avocado oil and sprinkle on seasoning to taste. Let it sit and hang out while the grill heats up and you make your slaw.
- Simply mix all slaw ingredients in a bowl and let it hang on the counter while you grill the fish.
- Assemble your tacos. *Make these into fish bowls by adding some rice/cauli-rice, pineapple, avocado & pickled jalapeno.
