Ingredients:

  • 1 medium tortilla (6-inch/15cm diameter), corn or flour
  • 3 oz (85g) Mahi-Mahi fillet, skin off
  • 1 tsp (5g) Cajun blackening seasoning
  • 1/4 cup (25g) shredded green cabbage
  • 1/4 cup (60ml) pico de gallo (fresh tomato salsa)
  • 1 tbsp (15ml) aioli sauce (garlic mayonnaise)
  • 1 slice pickled red onion (optional)

Instructions:

  1. Place the Mahi-Mahi fillet in a ziplock bag. Add the Cajun blackening seasoning. Seal the bag and shake well to evenly coat the fish.
  2. Preheat your grill to medium-high heat. Place the fish on the grill and cook for approximately 3-4 minutes per side, or until cooked through and flakes easily with a fork. Internal temperature should reach 145°F (63°C).
  3. While the fish is grilling, warm the tortilla in a dry skillet or directly over a gas flame for a few seconds per side, until pliable.
  4. Place the grilled Mahi-Mahi in the warmed tortilla. Top with shredded cabbage, pico de gallo, a drizzle of aioli, and a slice of pickled onion (if using).
  5. Serve Immediately. Enjoy your delicious blackened Mahi-Mahi taco!