Mahi Mahi Tacos & Spicy Slaw

jicima-chayote slaw, cumin creme, flour tortillas

STARS

Toss together shaved jicama, chayote squash, green cabbage, carrots, and fresh Fresno peppers for a spicy slaw with flavorful blackened mahi mahi tacos. Serve with flour tortillas and a cumin crema. Delicioso!

Difficulty Level

Total Time: 20 minutes

Active Time: 20 minutes

Ingredients

Jicama Slaw

2 cups diced jicama
1 chayote squash, peeled and sliced thinly
2 cups shredded green cabbage
2 Fresno chile, sliced thinly
1/2 cup cilantro, chopped

Cumin Crema

1 cup sour cream
1 teaspoon ground cumin
1/2 lime, juiced
1/2 teaspoon salt
1/4 teaspoon black pepper

Spice-Rubbed Fish

1 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon cayenne
2 teaspoons Old Bay seasoning
1 tablespoon Aleppo pepper
1 teaspoon cumin
1 tablespoon smoked paprika
1/2 teaspoon salt
Zest of 2 limes
4 6-ounce mahi mahi fillets
2 tablespoons canola oil

Serving

8 6-inch flour tortillas
1 lime, cut into wedges

Directions

In a large bowl, combine all of the jicama slaw ingredients.

In a small bowl, combine all of the cumin crema ingredients until smooth.

Combine all of the spices for the spice rub and coat the fish on all sides.

Place a large skillet over medium-high heat with the oil. When hot, add the seasoned fish. Cook, undisturbed, for several minutes, until golden brown on one side. Flip and continue to cook until opaque and completely cooked through.

Divide the mahi mahi between the flour tortillas, top with jicama slaw and cumin crema. Serve with lime on the side.