Blackened Mahi Mahi Fish Tacos

Recipe courtesy of Ojo Spa

All Ingredients

• Mahi Mahi Fish
• Mayonnaise
• Cilantro
• Canned Chipotle Peppers in Adobo Sauce
• Jalapeno
• Dried thyme, oregano, cayenne, red chili powder, paprika
• Salt
• Cabbage
• Olive Oil
• Sweet White Onion
• Honey
• Limes
• Tomato Paste
• Handmade Corn Tortillas (made locally and supplied to Ojo)

Preparation

Blackening Spice for the Mahi Mahi

• ¼ cup of salt
• ¼ cup of dried thyme
• ¼ cup dried oregano
• ¾ cup red chili powder
• 2 cups of paprika
• ½ cup of cayenne pepper
• Mix all together. Dip Mahi Mahi in spice mixture, cook in a lightly oiled skillet until done.

Chipotle Honey

• Small 4 oz can of chipotle peppers
• 2 ½ lbs of honey
• ½ cup of chopped cilantro
• 4 oz of tomato paste
• ½ cup of water
• Mix together. Drizzle over top of Mahi Mahi and cabbage as desired.

Cilantro Mayonnaise

• 2 cups of mayonnaise
• 1 bunch of cilantro
• 1 cup of Olive Oil
• Salt to taste
• Purée cilantro in blender with olive oil
• Add cilantro puree to mayonnaise mix
• Add salt to taste

Assembly of Tacos

• Heat corn tortillas in a non-stick pan
• Spread cilantro mayonnaise on tortilla
• Add shredded cabbage
• Add blackened fish
• Drizzle Chipotle Honey

Mango Pico de Gallo

• 6 Roma tomatoes, medium diced
• 1 mango, small diced
• 1 large jalapeno, small dice
• ¼ bunch of cilantro, chopped
• ½ sweet white onion, diced
• ¼ cup olive oil
• Lime juice to taste
• Salt to taste
• Mix together and enjoy on tacos or alone.

Note

In season, cilantro, white and red onions, roma tomatoes, green and red cabbage, and jalapeño peppers are supplied by Ojo’s 2-acre on-site farm.