from That Oven Feelin’
- 1 whole chipotle pepper* (in adobo sauce)
- ½ cup mayonnaise
- 1 tsp lime juice
- salt and pepper, to taste
- 1 tbsp paprika
- 2 tsp dried Italian seasoning
- 1 tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- 15 oz. mahi mahi, skin removed
- 6 small flour tortillas
- ⅓ cup Monterey jack cheese, shredded
- 1 cup cabbage, shredded
- 2 roma tomatoes, diced
- 2 tbsp cilantro (or flat leaf parsley), chopped
Add the mayo, chipotle pepper, and lime juice to a blender and blend until smooth. Season with salt and pepper to taste, then refrigerate until ready for use. For spicier chipotle mayo, use two chipotle peppers in adobo sauce.
Mix the paprika, dried Italian seasoning, cayenne pepper, garlic powder, onion powder, and black pepper together in a small bowl. Set aside.
Cut the filet of mahi mahi in half lengthwise. Then, cut into large equal-sized pieces. Sprinkle the mahi mahi with the blackening seasoning. Heat a skillet over medium-high heat. Spray with cooking spray and add the seasoned mahi mahi pieces. Cook the pieces until each side has browned and the fish is flaky, about 3 to 4 minutes. Remove from heat and set aside.
Heat the tortillas in a skillet over medium-high heat, about 30 seconds per side. Alternatively, heat the tortillas in a microwave under a damp paper towel in 30 second increments.
Assemble the tortillas by laying a few pieces of the mahi mahi down the center of each tortilla, then top it with ⅙ of the shredded cheese, cabbage, tomatoes, and cilantro. Drizzle with chipotle mayo and serve.
Makes 6 tacos
