Tony’s Take on Blackened Mahi Tacos at Hudson & Nash

Ingredients

• 1 lb Mahi Mahi fillets, skinless
• 2 tbsp Olive oil
• 1 tbsp Smoked paprika
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1/2 tsp Cayenne pepper
• 1/2 tsp Dried thyme
• 1/2 tsp Dried oregano
• 1/2 tsp Ground black pepper
• 8 Blue corn tortillas
• 1/2 cup Mayonnaise
• 1 tbsp Chipotle peppers in adobo sauce, minced
• 1 cup Red cabbage, shredded
• 1 cup Green cabbage, shredded
• 2 Scallions, thinly sliced
• 1/4 cup Fresh cilantro, chopped
• 1 Lemon, halved
• 2 Whole Jalapeños
• 1 Lime, juiced
• Salt, to taste

Instructions

1. First, we build the flavor foundation. In a small bowl, whisk together the mayonnaise, minced chipotle peppers, a squeeze of lime juice, and a pinch of salt to create our Smoky Aioli. Set this aside in the fridge to let those flavors get to know each other.
2. Next, let's tackle the Baja Slaw. In a mixing bowl, toss the shredded red and green cabbage with the sliced scallions, chopped cilantro, remaining lime juice, and a pinch of salt. We want this crisp and bright to cut through the spice.
3. Now for the star of the show. Mix the smoked paprika, onion powder, garlic powder, cayenne, thyme, oregano, and black pepper in a small dish. Pat the Mahi fillets dry and coat them generously with this blackening spice blend.
4. Get a cast-iron skillet ripping hot over medium-high heat with a tablespoon of olive oil. Sear the Mahi fillets for about 3-4 minutes per side until you get a dark, flavorful crust and the fish flakes easily with a fork. Remove from the pan and flake into large chunks.
5. While the pan is still hot, blister the whole jalapeños and sear the cut side of the lemon halves until caramelized. Warm your blue corn tortillas in the same pan for a few seconds to soften them up.
6. Time to build the plate. Lay down two blue corn tortillas per serving. Load them up with the blackened Mahi chunks. Drizzle generously with the Smoky Aioli and top with a heap of the fresh Baja Slaw.
7. Serve with the grilled lemon half for squeezing and the blistered jalapeño on the side for the brave souls who want extra heat.
8. Finish by sprinkling a pinch of Salted Perfection Chili Lime Finishing Salt over the tacos for that final zesty pop. DUNZO!