Tacos are the perfect food during the summer because they are easy to make, fresh, light and mighty delicious. What makes tacos so great is that you can mix and match numerous ingredients and unique textures, and create a masterpiece each time.
Fishlips Waterfront Bar and Grill, in Port Canaveral, has some out-of-this-world tacos that are perfectly seasoned and oozing with flavor.
Fishlips’ lets you choose from Mahi, steak, chicken, shrimp or grouper, which you can get blackened, fried or grilled. Each is served in two flour tortillas with crunchy cabbage, to give it a nice texture, sour cream and an incredible black bean corn relish.
One of the local favorites is the blackened Mahi Mahi Fishlips’ tacos. The Mahi Mahi is incredibly fresh and perfectly accompanied by the crisp cabbage and black bean corn relish. After enjoying Fishlips’ blackened Mahi-Mahi tacos, we decided to make some tacos of our own.
For a twist, we added a mango pineapple salsa and a chipotle cream sauce. With the combination of the sweet salsa and spicy sauce, this blackened Mahi Mahi tacos recipe will have your taste buds begging for more.
This blackened Mahi Mahi tacos recipe makes six tacos and only takes 20 minutes of prep and five minutes of cooking. It’ll be no time before you are enjoying perfectly-crafted blackened Mahi Mahi tacos.
Blackened Mahi Mahi Tacos with Chipotle Cream Sauce and Mango Pineapple Salsa:
- 1 tbsp paprika
- 2 tsp dried Italian seasoning
- 1 tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp onion powder
Chipotle Cream Sauce:
- 1 whole chipotle pepper in adobo sauce
- 1 tsp lime juice
- ½ cup light mayo
- Salt and pepper, to taste
Mango Pineapple Salsa:
- 1 mango
- Slice of pineapple
- Lime juice
- Red onion
- Salt, to taste
- Add avocado for extra flavor
For the Tacos:
- 15 oz. Mahi-Mahi, skin removed
- 6 small flour tortillas
- 1 cup of shredded cabbage
- 2 diced roma tomatoes
- 1/3 cup of shredded Monterey jack cheese
- 2 tbsp of chopped cilantro
- To prepare chipotle cream sauce, add mayo, chipotle pepper and lime juice to a blender and blend until creamy. Season with salt and pepper and refrigerate until ready for use.
- For the mango pineapple salsa, dice the mango and pineapple into small pieces and place into bowl. Add two 2 tsp of lime juice, some chopped red onion, diced chili and a dash of cilantro. Stir and add salt, to taste.
- Mix paprika, cayenne pepper, dried Italian seasoning, onion power, garlic powder and black pepper in small bowl. Set aside for later.
- Cut the Mahi Mahi in half, lengthwise and then cut into large pieces. Sprinkle the blackening season over the Mahi Mahi.
- Heat a pan or skillet over medium to high heat. Spray pan with cooking spray and add the Mahi Mahi pieces. Cook until each side has browned and the fish is flaky. Should take about 3-4 minutes.
- Heat tortillas on pan, about 30 seconds per side. Assemble the tortillas with Mahi Mahi in the center and top with shredded cheese, tomatoes, cabbage, cilantro and salsa. Drizzle with chipotle cream sauce and enjoy!
By Alyssa Brady, Staff Writer
This recipe was found on thatovenfeelin.com.