Author Notes
Blackened fish tacos have become favorites for so many and now you can find it on most menus. I love these!!
NOTE: If you are using any dairy then add a little dollop of sour cream on top of each taco! You can also use gluten free wraps. —Cindy Anschutz
Ingredients
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1/2 - 3/4 pounds
mahi-mahi filets
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1/2 teaspoon
sea salt
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1/4 teaspoon
freshly ground pepper
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1/4 cup
dry white wine
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1
lime, juiced
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1
clove garlic, minced
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1/2 - 3/4 teaspoons
cayenne pepper
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1 tablespoon
olive oil or coconut oil
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1
lime, quartered
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Romaine lettuce or other large leave for rolling
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Cabbage, shredded, for garnish
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Salsa, for topping
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1
avocado, pitted and cut into thin slices, for topping
Directions
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Pat fish dry and season with salt and pepper. In a large bowl or baking dish combine white wine, lime juice, garlic and cayenne pepper. Add in fish and coat well then aside to marinate about 10 to 15 minutes.
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Remove from marinade and give a little shake and lay on a plate.
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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.
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Flake the fish or cut into small portions, squeeze one of the lime wedges over the top, and toss to coat.
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To make a taco, Take each piece of romaine lettuce and fill with fish, cabbage, salsa, and avocado slices.
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Repeat for remaining tacos then enjoy!
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