Blackened Mango Fish Tacos Recipe

Blackened Mango Fish Tacos

Ingredients

  • 4 oz | Mahi–Mahi
  • 2 each | Flour Tortilla
  • 2 tbsp | Avocado Cream
  • 2 oz | Slaw
  • .5 oz | White Balsamic Vinaigrette
  • 2 tbsp | Mango Pico de Gallo
  • .5 each | Lime Wedge
  • 2 oz | Chips
  • As needed | Blackening Spice

Method & Technique

Season and cook fish. As the fish finishes cooking, heat the tortillas. Spread 1 tablespoon of avocado cream on each heated tortilla and place fish in the middle of each tortilla. Mix slaw and dressing in a bowl and place equal portion on top of the fish. Fold up the tortillas and spear them with paddle picks and lime. Top with the mango pico and enjoy with chips.

Avocado Cream

Ingredients

  • 3 each | Avocadoes
  • .5 cup | Sour Cream
  • 2 tbsp | Yuzu
  • 1 tbsp | Salt
  • 1 bulb | Roasted Garlic

Method & Technique

Thoroughly blend all ingredients.

Mango Pico

Ingredients

  • 12 oz | Mango, Diced Small
  • 12 oz | Tomato, Roma Diced Small
  • 4 oz | Red Onion, Diced Small
  • 4 tbsp | Cilantro, Chopped
  • 1 tbsp | Jalapeño, Diced Small
  • Juice of 1 Lime
  • 1 tsp | Salt

Method & Technique

Simply mix all ingredients.

Slaw

Ingredients

  • 4 cups | Cabbage, Sliced Thin
  • 1 cup | Yellow Onion, Sliced Thin
  • .5 cup | Green Onion
  • .25 cup | Cilantro
  • 2 tbsp. | Lime Juice

Method & Technique

Simply mix all ingredients.

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