Blackened Mahi Mahi Tacos with Kiwi Nectarine Salsa

By kjs1010

Ingredients

• Salsa:
• 3 Kiwis, peeled and chopped
• 2 nectarines, pitted, peeled and chopped
• 1/2 japalena, 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 pepper to taste
• Taco:
• 4 6-oz Mahi Mahi fillets
• 4 Tbs olive oil, divided
• Salt, pepper, garlic powder, cumin, and cayenne pepper
• 8 6-inch corn tortillas
• 1 cup shredded red cabbage
• 1 lime, cut in wedges

Preparation

Step 1

Salsa: In medium bowl, combine all ingredients and stir to mix well. Taste and adjust seasonings as desired. Set aside.

Tacos: Drizzle 2 Tbs oil over fillets. Generously season with salt, pepper, garlic powder, cumin and cayenne pepper. Preheat cast iron pan to medium-high heat. Add remaining oil and then fillets. Cook for 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. Top with cabbage and spoon over kiwi nectarine salsa. Serve with lime wedges.

Yield: 4 servings