4mahi mahi filets6 ounces each (thawed if previously frozen)
1tablespoonolive oil
2tablespoonsbutter
1limecut into 16 small wedges
blackening seasoning(make your own by whisking together: 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon thyme, 1 teaspoon oregano, 1½ teaspoons onion powder, 1 teaspoon salt, ½ teaspoon pepper)
cilantro garlic sauce(make your own by blending together: 8 ounces cream cheese, 4 tablespoons milk, 1 clove garlic, 1 teaspoon lime juice, ½ teaspoon salt, 1 cup cilantro leaves)
8smallsoft tortillasflour or corn
2-4cupsshredded cabbage(or a bag of coleslaw mix)
fresh cilantrofor garnish
Instructions
Pat mahi mahi filets dry with a clean cloth or paper towel. Liberally season the filets on both sides with the blackening seasoning.
Add butter and oil to a pan and heat over medium-high until melted. Gently pan fry fish in butter/oil mixture until cooked through and fish has reached an internal temperature of 125℉ (about 3 - 5 minutes on each side). Set cooked fish aside and top with a squeeze of lime juice.
If desired, brown tortillas in the pan over medium-high heat before filling each tortilla with ½ a filet of cooked mahi, shredded cabbage, and cilantro garlic sauce.
Finish with a squeeze of lime juice and fresh cilantro.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.More topping ideas: avocado slices, quick guacamole, shredded cheese, and fresh pico de gallo.