Blackened Fish Tacos with Creamy Lime Slaw
Happy blogiversary to me! Yes, it’s been one full year of juicy bits in more ways than one. I can hardly believe it myself. Before I get to the reason why we're all here in the first place (to do all things related to delicious food and drink), I just have to say a huge THANK YOU to everyone who's supported this little passion project thus far. It's been a dream to share my love of food, cooking and writing with others and I can only hope to see this passion grow from here. Huge thank you and hugs for reading and trying my recipes - it means the world!!
But like I said, let's get to the juicy bits: the food!!
I wanted to throw it back about a year ago with this recipe, since it twas just about a year ago, in the early stages of Hungry Ali that I made these insanely delicious crispy fish tacos with cilantro slaw and sriracha mayo. As I reminisced on the early days of the blog, I couldn't help but want to try a new spin on one of the originals. Slash I was really craving a fish taco. But let's not let that distract us from the nostalgia from all of this, people!
While I loved those crispy fish tacos (because, let's face it, I'm a huge fan of anything that's fried let alone anything that's eaten out of a tortilla), I have to say my Hungry Ali 2.0 fish tacos were pretty stellar. I took a different route with the cooking method - pan seared instead of fried - and added a few kicks of spice, since we know I'm all about the spice these days!
As if the savory, smoky taste of blackened Mahi Mahi weren't enough to seal the deal on these beauties, the real shining stars has to be the creamy lime slaw. It's creamy (obvi), zesty and packs a spicy punch with freshly chopped jalapeno mellowed out by lots of cool, crisp cilantro. Plus extra lime, cilantro and a warm tortilla just bring it all home for that classic, super satisfying fish taco bite.
Lastly, it wouldn't be a true Hungry Ali recipe if this weren't super easy and quick to throw together! Boom. So this one’s for all the fans - you’re gonna love them!
Blackened Fish Tacos with Creamy Lime Slaw
Makes 2 servings or about 6 tacos
Ingredients
1 pound Mahi Mahi filet, or 3 4 oz filets
2 tablespoons blackening seasoning
2 tablespoons vegetable oil
2 cups coleslaw blend, or chopped cabbage
1 jalapeno, seeded and diced
1/4 cup sour cream
Juice and zest of one lime
1/4 cup chopped cilantro
For serving
Corn or flour tortillas - I use a white corn and flour blend for the best of both worlds.
Avocado slices
Lime wedges
Cilantro
Directions
Rub blackening seasoning over Mahi Mahi filets and set aside. Heat vegetable oil in a skillet over medium-high heat. Cook filets for about 3 minutes a side. Remove from heat and set aside. Meanwhile, in a medium sized bowl combine sour cream, lime zest and juice, cilantro and jalapeno. Add coleslaw blend or chopped cabbage and toss to combine.
To assemble tacos, put a bed of coleslaw on the bottom of a warmed tortilla Top with pieces of mahi mahi, avocado, more lime and cilantro. Enjoy!
