Ingredients

The following ingredients have 6 Servings
  • 2 mahi mahi fillets (about 2/3 pound total)
  • 2 cups shredded cabbage
  • 2 tablespoons white wine vinegar (or lime juice)
  • 1 teaspoon date nectar (or honey)
  • 6 corn tortillas
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon pink Himalayan salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon avocado oil

Instruction

  • Begin by prepping the cabbage slaw. Thinly slice two cups of cabbage, and place in a bowl. (I like the mild flavor of napa cabbage, but you can use regular green or purple cabbage as well.) Drizzle with white wine vinegar, a teaspoon of date nectar (or honey), and salt and pepper to taste. Toss until well combined, and set aside.
  • Prep any taco toppings you may be using: avocado, cilantro, shredded cheese, salsas, etc.
  • Whisk together the seasonings for the blackening spice in a small bowl. Place the fish on a plate or cutting board, and generously sprinkle the mixture over all sides of the fish. Leave to rest.
  • Heat a cast iron skillet over medium high heat, and drizzle with enough avocado oil to lightly coat the pan, about a tablespoon. Once the oil begins to shimmer and spread over the pan’s surface, give the skillet a swirl to evenly coat with oil, then carefully add the seasoned fish. Press lightly with the back of a spatula to ensure all surfaces are making contact with heat. Cook for approximately 3-4 minutes per side, depending on the thickness of your fillets. Fish should flake easily when cooked through.
  • Remove the fish from the skillet to a cutting board when cooked through. Cut each fillet into three long strips, or simply flake into fairly large chunks.
  • Turn down the heat to medium-low for the skillet and carefully wipe out any extra oil with a paper towel. Heat each corn tortilla for 30-45 seconds per side, then place between clean towels (or in a tortilla warmer) to keep warm. Alternatively, heat the corn tortillas over medium heat in a second small, dry cast iron skillet.
  • To assemble your tacos, place the tortillas on a plate, top with cabbage, then add desired amount of fish, and add any toppings you’d like.