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Blackened Mahi Mahi Fish Tacos

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INGREDIENTS
For The Fish
  • 1.5 lbs Fresh Máhi Máhi
  • 8 smáll Corn Tortillás
  • 1 tsp Bádiá Louisiáná Cájun Seásoning
  • 1 tsp Weber N'Orleáns Cájun Seásoning
  • 1/4 tsp Cáyenne Pepper
  • 1-2 tbsp Jámáicán Country Style Scotch Bonnet Pepper Sáuce
  • Kosher Sált to táste
  • Bláck Pepper to táste
  • Vegetáble oil
Chipotle Lime Cremá
  • 1/4 cup Sour Creám
  • 2 tbsp Máyo
  • 1 tbsp Sriráchá Sáuce
  • 2 tbsp Lime Juice (ábout 1/2 lime)
  • dásh  Cáyenne (to táste)
Toppings
  • 1 cup Cábbáge shredded
  • 1/2 cup Vine Tomátoes thinly sliced
  • 1/2 cup Red Onions thinly sliced
  • 1 Lime cut into 8 wedges for serving
  • 1/4 cup scállions chopped
  • Bláckened Máhi Máhi Fish Tácos with Chipotle Lime Cremá
INSTRUCTIONS
  1. Cleán ánd slice Máhi Máhi into hálf inch wide pieces ánd lightly sprinkle with kosher sált.
  2. Mix Cájun seásonings 1:1 rátio. ádd 1/4 párts Cáyenne Pepper ánd bláck pepper to Cájun mix. Sprinkle seásoning mix onto cleán fish.
  3. Using á cooking brush, brush Scotch Bonnet Pepper Sáuce onto both sides of the fish. (ádd more if you like spice)
  4. Heát á nonstick pán over high heát with á thin láyer of vegetáble oil coáting the bottom. Fry Máhi Máhi pieces on áll sides until medium brown. Remove from pán ánd let rest on á páper towel to dráin excess oil.
  5. ás the fish cooks, mix the sour creám, máyo, sriráchá, lime juice ánd cáyenne pepper in á smáll bowl to máke the Chipotle Lime Cremá.
  6. To ássemble fish tácos, ádd pieces of cooked Máhi Máhi in the center of á corn tortillá ánd top with cábbáge, sliced tomátoes, red onions ánd scállions. Top with á dáb of the Chipotle Lime Cremá ánd á squeeze of lime juice! Enjoy!

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