Spicy Blackened Mahi-Mahi Tacos with Chipotle Crema
Traditional dish · Cajun/Mexican Fusion
Mahi-mahi seasoned with a bold blackened spice blend and pan-seared, served in corn tortillas with a smoky chipotle crema and fresh toppings.
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Ingredients
- Mahi-Mahi fillets1.5 lbs
- Corn tortillas12
- Blackening seasoning3 tbsp
- Butter (melted)4 tbsp
- Shredded lettuce2 cups
- Pico de gallo1 cup
- Sour cream1/2 cup
- Chipotle peppers in adobo sauce (minced)1-2
- Lime juice1 tbsp
- Cilantro (chopped, for garnish)as needed
- Saltto taste
- Black pepperto taste
Steps
- 1
Cut mahi-mahi fillets into 1-inch pieces. Pat dry.
- 2
In a shallow dish, combine blackening seasoning with salt and pepper.
- 3
Dredge the mahi-mahi pieces in the blackening seasoning, ensuring an even coating.
- 4
Heat a cast-iron skillet over medium-high heat. Add melted butter.
- 5
Sear the seasoned mahi-mahi pieces for about 2-3 minutes per side, until a dark crust forms and the fish is cooked through. Avoid overcrowding the pan; cook in batches if necessary.
- 6
While the fish is cooking, prepare the chipotle crema: In a small bowl, whisk together sour cream, minced chipotle peppers, adobo sauce, and lime juice. Season with salt.
- 7
Warm the corn tortillas on a dry skillet or directly over a low gas flame until slightly charred.
- 8
Assemble the tacos: Layer shredded lettuce on each tortilla, followed by the blackened mahi-mahi pieces. Top with pico de gallo and a drizzle of chipotle crema. Garnish with fresh cilantro.
- 9
Serve immediately.
