My husband loves fish. If you would have asked me 2 years ago, I would have said I hated fish. But since the hubby likes it, I decided I would try it again and more importantly, learn how to cook it well – since its probably one of the healthiest things he actually does like! I still much prefer non-fishy fish and usually opt for that.
I also discovered fish is a pretty quick and easy meal. Kind of have to know your game plan in advance because it does cook up so quickly, but fish dinners have become one of my weeknight go-tos. A few months ago I picked up some delicious and reasonably priced mahi mahi at costco, did a little poking around at recipes and ended up coming up with my own variation on a pan seared Blackened Mahi Mahi, that I have made at least a half dozen times now since. It’s good by itself, but even better when you make it into lettuce wrap tacos. So, I’ve decided that it is about time I shared that recipe! Enjoy!
Blackened Mahi Mahi Fish Tacos
1 ripe avocado
2 tablespoons fresh cilantro
1 tablespoon fresh lime juice
Zest of 1 lime
1 minced garlic clove, run through garlic press
1 tsp onion powder
½ tsp sea salt
Mahi Mahi Filets
1 teaspoons smoked paprika
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground chili powder
1 teaspoon coconut sugar (optional)
1 to 1 ½ lbs Mahi Mahi filets
1 tablespoon butter, ghee, or coconut oil
Romaine leaves (or tortillas if not paleo)
Shredded red cabbage, sliced thin
Optional: Shredded cheese (if primal or not strict paleo, or my husband)
Mash together avocado, cilantro, lime juice, lime zest, garlic, onion powder, & salt. Transfer to a small bowl and refrigerate.
Combine spices together in a small bowl. Gently pat fish dry with paper towels. Sprinkle seasoning evenly over both sides of the fish filets.
Heat ghee or oil in a large skillet over medium-high heat. Add fish to pan; cook 2-3 minutes on each side and remove from skillet.
If using tortillas, warm by directly placing on gas stove burner on medium low. Otherwise arrange romaine lettuce into cups. Divide fish evenly among tortillas. Optional toppings: red cabbage, the avocado-lime mash, lime wedges, cilantro, cheese, etc. I served mine with a good ‘ol side of sweet potato fries: plain sweet potatoes roasted in the oven with some olive oil and salt and pepper. YUM! #dinertimeyet?
*This recipe was paleo-fied/inspired mainly from this recipe from Jessica Gavin.