Blackened Mahi Mahi Tacos with Kiwi Nectarine Salsa

By pressurecooker

Ingredients

• KIWI NECTARINE SALSA
• 3 kiwi, peeled and chopped
• 2 nectarines, peeled, pitted and chopped
• 1/2 jalapeno, stemmed, seeded and diced
• 1/2 red onion, peeled and diced
• 1/2 cup cilantro, finely chopped
• 1 clove garlic, peeled and minced
• 2 limes, juiced
• Salt and freshly ground pepper
• FISH TACOS
• 4 6-onces Mahi Mahi fillets
• 4 tablespoons olive oil, divided
• Salt, freshly ground pepper, garlic powder
• cumin, and cayenne pepper
• 8 6-inch corn tortillas
• 1 cup shredded purple cabbage
• 1 lime, cut into wedges

Preparation

Step 1

SALSA
In a medium bowl, combine all ingredients. Stir to mix well. Taste and adjust seasoning as desired. Set aside.

FISH TACOS
Drizzle 2 tablespoons oil over fillets. Generously season both sides with salt, pepper, garlic powder, cumin and cayenne pepper. Preheat cast iron pan to medium high heat. Add remaining oil and then fillets. Cook 3 minutes. Turn over fillets and cook an additional 3 minutes or until fish becomes opaque and begins to flake. Set aside and keep warm.

Grill tortillas over medium-high heat 1-2 minutes per side. Divide fish equally between tortillas (two tortillas for each serving). Top with cabbage and spoon over kiwi nectarine salsa. Serve with lime wedges. Makes 4 servings.