Ingredients
Tacos
- 1 lb Mahi Mahi fillets
- 1 tbsp unsalted butter
- Cajun Blackened Seasoning of your choice
Coleslaw
- 3 cups coleslaw mix
- 1/2 cup 0% Fat Greek yogurt substitute mayonnaise or light mayo if preferred
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp white wine vinegar
Assembly/Toppings
- 10 Small corn tortillas or flour (if preferred) and
- Optional toppings: Baja sauce, Chipotle dressing, Tomatillo salsa, sour cream, shredded cheese, lime wedges, jalapeno slices, avocado slices, chopped cilantro, or guacamole
Instructions
- Rinse fish fillets and pat dry. Set aside.
- Sprinkle Blackened seasoning on both sides of your mahi mahi and rub in so it thoroughly covers each fillet.
- Measure butter into a sauté pan and place on medium heat. Once butter has fully melted, add fish fillets and fry on each side for 3-4 minutes.
- Once the mahi mahi is flaky and internal temperature has reached 137°F, it is done. Keep in mind that some fillets may cook slower or faster depending on thickness
- Allow fillets to rest and make your slaw. Combine coleslaw mix, Greek yogurt, salt, pepper and white wine vinegar. Mix until ingredients are well incorporated. (*Tip: if you like sweeter coleslaw, add some honey)!
- Assemble tacos and add desired toppings. Enjoy! (*Tip: I like to heat my tortillas on a frying pan to give them some warmth and color, it takes a little extra time but is very tasty. You can also wrap them in damp paper towels and microwave for 30 seconds to soften them up a bit)!