Erickson Blackened Mahi-Mahi Tacos with Mango Salsa

Ingredients

Fish:

1 lb mahi-mahi fillets, thawed if frozen, about 3–4 oz each

Avocado oil, for the skillet

1 tsp chili powder

1 tsp garlic powder

1 tsp dried oregano

1/2 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

Corn tortillas, warmed

Mango Salsa:

1 cup chopped mango

1 Roma tomato, diced

1/4 cup red onion, chopped

1/2 small jalapeño, diced

3 tbsp fresh cilantro, chopped

Juice of 1 lime

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Directions

1. If the mahi-mahi is frozen, thaw it completely. Pat the fillets very dry with paper towels; removing the surface moisture is important for getting a good blackened crust.

2. Make the mango salsa by combining the mango, Roma tomato, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Mix and set aside.

3. Combine the chili powder, garlic powder, oregano, smoked paprika, cumin, salt, and black pepper in a small bowl. Coat both sides of the mahi-mahi evenly.

4. Heat a cast-iron or carbon-steel skillet over medium-high heat. Add enough avocado oil to lightly coat the cooking surface.

5. When placing the mahi-mahi into the hot skillet, lay it away from you so any hot oil splashes away from your body.

6. Cook for about 3–4 minutes on the first side to develop a dark blackened crust. Turn with a fish spatula and continue cooking until the fish is opaque, flakes easily with a fork, and reaches 145°F internally.

7. Warm the corn tortillas in a skillet to your liking.

8. Break or slice the mahi-mahi into taco-size portions and serve in the warm tortillas with the mango salsa.