Blackened Mahi Tacos

Blackened Mahi Tacos!

While I’ve written up my fish tacos before, I haven’t done blackened fish, which is the way I prefer my tacos when eating at a restaurant. And the spice/herb mix is worthy of sharing.

My blackening rub (can be used with chicken too).

Italian Seasoning
Cayenne
Black pepper (fresh ground is best)
Chipolte powder
Cajun seasoning (the only ‘salty’ part. I use Tony’s)
Paprika
Garlic powder

And, of course, you want a quick hot sear, I cook mine on a medium high heat with avocado oil for just a couple minutes on each side, then let rest to cook through.

On Saturday night we did ours with no carb and corn flour tortillas. Served with a yogurt-lime crema, pico de gio, guac and angel hair cabbage.

The crema is a mix of plain Greek yogurt, juice of one lime, garlic powder, onion powder and paprika.