- 2 mahi mahi, cod, or haddock filets
- 2–3 tablespoons blackening seasoning such as Old Bay
- 1 tablespoon extra virgin olive oil for cooking
- 1 package 6-inch corn tortillas
- Fresh lime juice, for fish
- Chipotle mayonnaise
- 1 bag shredded purple cabbage
- 1 tomato, chopped
- 2–3 tablespoons cilantro, chopped
- 1 avocado, sliced
- 1 lime cut into wedges
- 1 1/2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground dried thyme
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried basil
- Prepare all your taco toppings and set aside.
- If making your own blackening seasoning, combine all ingredients in a small bowl and mix. Note: you will not use all of it, you can save for later in a sealed container.
- Pat the fish dry with paper towel and squeeze half a lime coating both sides of the filets evenly. Rub both sides of the fish with blackening mix making sure the filets are generously seasoned.
- Meanwhile, heat the olive oil over medium-high heat in a skillet. Sear the fish until white and flaky and golden brown, about 5 minutes per side.
- Break apart the fish using the tip of your spatula into bite sized chunks and serve on the skillet to keep warm.
- Warm the tortillas for 10-15 seconds in the microwave and assemble your blackened tacos with your desired toppings. Chopped tomato, sliced avocado, shredded cabbage, cilantro and chipotle mayo. Serve with a lime wedge.