Mahi Mahi Fish Tacos with Cabbage Slaw



-      Heat 1 tablespoon grapeseed oil in cast iron skillet

-      Season cubed Mahi Mahi with olive oil, blackening seasoning and jalapeno peppers

-      Add seasoned Mahi Mahi to heated skillet

-      Squeeze juice from half a lime into skillet, and cook fish until done; remove from heat

-      In a bowl, whisk olive oil, zest from whole lime, juice from half a lime, salt and pepper to taste, a dash of Crystal Hot Sauce and whole leaves from 2 springs of cilantro

-      Once dressing is combined, toss in chopped cabbage

-      Using the same skillet the fish cooked in, brown tortillas on each side

-      Fill tortillas with fish and cabbage slaw, and top with queso fresco


  • 4 ounces cubed Mahi Mahi
  • 2 cups chopped cabbage
  • ¼ cup of extra virgin olive oil
  • 3 tablespoons grapeseed oil
  • 1 tablespoon blackening seasoning
  • 1 tablespoon jalapeno peppers
  • 1 lime
  • 2 sprigs of cilantro
  • Yellow corn tortillas
  • Queso fresco
  • Dash Crystal Hot Sauce
  • Salt and pepper to taste


Well in the photo it looks like romain lettuce and not cabbage with also a red onion

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