Blackened Fish Tacos

Name: Blackened Fish Tacos
Ingredients: 1/2 - 3/4 pound mahimahi fillets; 1/2 teaspoon sea salt; 1/4 teaspoon teaspoon freshly ground pepper; 1/4 cup dry white wine; 1 lime, juiced; 1 clove garlic, minced; 1/2 - 3/4 teaspoon cayenne; 1 teaspoon olive oil or coconut oil; 1 lime, quartered; romaine lettuce or other large leaves for rolling; cabbage, shredded, for garnish; salsa, for topping; 1 avocado. pitted and cut into thin slices, for topping

Cindy Anschtz Barbieri|July 11, 2013 9:28 pm EST

4 (1 ratings)

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Blackened fish tacos have become favorites for so many and now you can find it on most menus. I love these! Click here to see more recipes on Cindy's Table.

Servings

4

Ingredients

1/2 - 3/4 pound mahimahi fillets
1/2 teaspoon sea salt
1/4 teaspoon teaspoon freshly ground pepper
1/4 cup dry white wine
1 lime, juiced
1 clove garlic, minced
1/2 - 3/4 teaspoon cayenne
1 teaspoon olive oil or coconut oil
1 lime, quartered
romaine lettuce or other large leaves for rolling
cabbage, shredded, for garnish
salsa, for topping
1 avocado. pitted and cut into thin slices, for topping

Directions

Pat fish dry and season with salt and pepper. In a large bowl or baking dish, combine white wine, lime juice, garlic, and cayenne. Add in fish and coat well then aside to marinate about 10 to 15 minutes.
Remove from marinade and give a little shake and lay on a plate.
Heat a large sauté pan over medium heat then add in oil. When oil is hot place fish skin side down in skillet. Cook until opaque and firm to touch, about 3 minutes per side.
Flake the fish or cut into small portions, squeeze one of the lime wedges over the top, and toss to coat.
To make a taco, take each piece of romaine lettuce and fill with fish, cabbage, salsa, and avocado slices.
Repeat for remaining tacos then enjoy!