A meal we like to play around with and make unique every time. Changing up salsas, adding a sour cream sauce, or switching up the marinade... it's a perfect dish to experiment with.
This one ended up being our "taco tower".
The night before we made some delicious Naan flat bread and so I incorporated the leftovers (there surely weren't many...) with our fish. Had some ripe mangoes and.. Ta-da! Blackened mahi mahi with a mango salsa on some yummy Naan.
*makes two tacos
For the salsa:
Ingredients:
1-2 mangoes, preferably not quite ripe, cubed
1 red bell pepper, diced
1 chopped small red onion
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
dash of salt, optional
Directions: Toss all ingredients together and refrigerate for an hour to let flavors mingle.
For the fish:
Ingredients:
4-8 oz cut of mahi mahi, thawed
1 tablespoon of brown sugar
1 tablespoon smoked paprika
0.5 tablespoon Mccormick Smokehouse seasoning
0.5 teaspoon freshly ground black pepper
dash of ground oregano
0.5 tablespoon lime juice
1-2 tablespoons olive oil
Directions: Place thawed mahi mahi in a bag and incorporate the next six ingredients in a bowl, mix. Combine the marinade atop the mahi mahi and thoroughly smother the fish in the red mixture. Marinate in fridge for at least 2 hours.
About 10 minutes before you serve, heat olive oil in a skillet until it smokes. Carefully tong the fish into the oil and cook, flipping fish when half of the pink on the fish turns white. When just cooked through, a fish is white, remove from pan and break up into chunks.
For tacos:
Ingredients:
Black beans, heated
Queso Fresco, crumbled
Green Leaf Lettuce, chopped
On tortilla or Naan, lay down a bed of chopped up green leaf lettuce, then black beans. Cover with your mango salsa, queso fresco crumbles, and blackened mahi mahi. Serve.
