Summer days call for simple light meals but big bold flavors to grab your attention. This Blackened Mahi Mahi Taco is here to make that happen!! The spiced up Mahi Mahi, topped with fresh and refreshing salsa then drizzled with spicy Aioli Sauce!! You are gonna love these tacos!!
can you use other type of fish for this taco?
Yes you certainly can. Few other fish that comes to my mind is the Cod and Salmon. They all have wonderful flavors that well go well with taco and the salsa! For Salmon, you may need to add extra lemon juice and zest!!
What are some helpful kitchen tools?
Recently I have been loving my new flat cast iron pan called Maya Pan from . It fits perfectly on my stovetop and acts almost like a cover, but it’s a pan!! Dual function?? I was surprised to see how easy it was to heat my tortillas on there! It literally made them look so fresh and tasty!! This pan is also useful for grilling like raw veggies, bread, nann, or anything on the dry side. A quick way to grill indoor!!
Another helpful kitchen gadget is my new taco holders. I don’t know why I never thought about getting these! They are sturdy, sleek and very functional! Easy to clean and store as well! I also liked the fact that after I heated my tortillas, I placed them right on the taco stand which made my taco dressing part and serving part very easy!!
what is in the French seasoning?
The Fleur de sel with roasted spices was the perfect seasoning for my Mahi Mahi. It’s basically a mix of sea salt, sesame seeds, coriander, garlic powder, cumin and fenugreek. The grilling allowed the intensity of the seasonings to heighten which made the fish taste so goodl! You can find this seasoning at Cuisinary Food Market.
Blackened Mahi Mahi Tacos with Spicy Aioli
- 12 oz Mahi Mahi fillets
- 1 tsp Terre Exotique: Fleur de sel with roasted spices
- ½ tsp Brown sugar
- ½ tsp Black pepper
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- 8 mini corn tortillas
- 2 cup remain lettuce chopped
- ½ cup red onion diced
- 1 ear medium corn grilled
- ½ mango, medium diced
- ½ fresh lime juice and zest
- 1 Tbsp Balsamic vinegar
- 1 cup avocado diced
- ¼ cup cilantro chopped
- 1 pinch black pepper
Spicy Aioli Sauce
- ⅓ cup mayonnaise
- 2~3 Tbsp Hot sauce of your choice
- Rub seasoning mix to Mahi Mahi except lemon juice and oil. Wrap and store in fridge for 10min. Pour lemon juice and oil and gently pat front and back.
- Heat grill pan and coat with oil. Grill fish until both sides are golden brown and inside is no more pink for about 9-10min. Can add 1 Tbsp white wine if desired. Once cool enough to touch, break the fish into bitesize pieces, set aside.
- Heat up tortillas and set on the taco trays. Chop veggies as needed.
- Combine salsa ingredients and mix gently.
- Dress the taco with lettuce, salsa, and fish. Garnish with more cilantro. Serve with lime wedges and Spicy Aioli Sauce.