Decided to share a little favorite of mine – delicious fish tacos with a flavor unlike any other!

Below is everything you will need for my blackened mahi-mahi fish tacos with Cajun aïoli, pickled red onions and pico de gallo!

Cajun Aïoli

10 cloves garlic, centers removed
1 teaspoon Cajun seasoning
¼ teaspoon salt
¼ teaspoon lemon zest
¼ dried thyme
¼ cup lemon juice
2 teaspoons dijon mustard
1 cup of mayonnaise

Puree garlic with salt, lemon zest, and thyme. Combine with remaining ingredients, and store in the refrigerator until ready to use.

Pico De Gallo

1 tomato, diced
1 bunch of cilantro, ends removed, finely chopped
½ sweet onion, finely minced
2 limes, juiced
1 pinch of salt, or seasoned to taste

Combine ingredients, and mix well. Store in the refrigerator until ready to use.

Pickled Red Onions

¾ cup white vinegar
3 tablespoons sugar
1 pinch of salt
2 bay leaves
5 allspice berries
5 whole cloves
1 red onion, peeled and thinly sliced.

Bring all of the ingredients except for the red onion to a boil in a sauce pan, and add in red onions to simmer for about a minute. Remove from heat, and allow to cool completely, before transferring to a glass jar. Store in the refrigerator until ready to use.

Blackened Mahi-Mahi

4 frozen mahi-mahi fillets, thawed
½ cup of Cajun seasoning
¼ cup of olive oil or 2 tablespoons of melted butter

Coat the mahi-mahi fillets with the Cajun seasoning, and heat up a cast iron skillet to high heat. Coat with a thin layer of oil or butter, and cook fish until both sides are blackened, and fish is firm (meat will be cooked all the way through). Try to turn over only once.

Let cool for about 2-5 minutes, and cut into cubes.

Place on warmed flour tortillas, and garnish with condiments and slices of fresh avocado.

Serves approximately 4-6 people.

 

Bon Appetit! ♥