Let’s be honest—made well, Mexican food is always delicious. It’s not always the healthiest, however, when you start to pile on the cheese and sour cream. With this recipe, you can be sure the toppings won’t kill your diet because you’re making them yourself, while still getting that fresh, tangy flavor you crave.
Recipe and photo courtesy of Jessica Gavin at Jessica Gavin Culinary Scientist.
Makes 8 servings
- For the avocado lime sauce:
- 1/2 cup sour cream
- 1 ripe avocado
- 2 Tbsp fresh cilantro
- 1 Tbsp fresh lime juice
- Zest of 1 lime
- 1/2 tsp serrano pepper, seeded and chopped
- For the blackened mahi mahi tacos:
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp dark brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 3/4 tsp ground cumin
- 1/4 tsp chili powder
- 1 1/2 lb mahi mahi filets, cut lengthwise into smaller pieces
- 1 Tbsp vegetable oil
- 8 (6-in) corn tortillas
- 8 lime wedges
- 1 cup diced tomatoes
- 1 cup red cabbage, sliced thin
- 1 cup green cabbage, sliced thin
- Cilantro, for garnish
How to make it
Combine sour cream, avocado, cilantro, lime juice, lime zest and Serrano pepper in a blender; process until smooth. Transfer to a small bowl and refrigerate.
Combine paprika, brown sugar, garlic powder, onion powder, salt, cumin and chili pepper in a small bowl. Sprinkle seasoning evenly over both sides of the fish filets.
Heat oil in a large cast-iron skillet or sauté pan over medium-high heat. Add fish to pan; cook 2-3 minutes on each side or until desired degree of doneness.
Warm tortillas according to package directions. Divide fish evenly among tortillas. Serve with lime wedges, tomatoes, cabbage, and cilantro.