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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
- 1/2 - 3/4 pounds mahi-mahi filets
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup dry white wine
- 1 lime, juiced
- 1 clove garlic, minced
- 1/2 - 3/4 teaspoons cayenne pepper
- 1 tablespoon olive oil or coconut oil
- 1 lime, quartered
- Romaine lettuce or other large leave for rolling
- Cabbage, shredded, for garnish
- Salsa, for topping
- 1 avocado, pitted and cut into thin slices, for topping
- 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.
- 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!