Today, we’ll show you how to make grilled Cajun-Blackened Mahi-Mahi Fish Tacos with a Serrano-Pepper Slaw and Creamy Avocado Sauce.
• 2 lb fresh Mahi-Mahi filet
• Tennessee Whiskey Cajun Blackening Seasoning (or your favorite Cajun seasoning),
For the slaw
• 1/3 head of red cabbage
• 1/3 of a red onion
• ½ Jicama
• 1 Serrano or Jalapeno pepper
• ¼ cup chopped Cilantro
• ½ Lime
• 1-2 tablespoons Olive Oil
For the Creamy Avocado Sauce
• 1 cup Sour Cream
• 2 ripe Avocados
• 1 tablespoon fresh Lime Juice
• 1 teaspoon Salt and Pepper
• ½ teaspoon pepper
• 1 teaspoon minced Garlic
• ~ 4 tablespoons Olive Oil
Make the slaw by cutting the red cabbage into strips a few inches long and ¼’ wide. Next, dice the red onion, Jicama and pepper. Chop the parsley. Mix all together in a bowl and add juice from the ½ lime.
The creamy avocado sauce can be made by mixing all the ingredients in a bowl and blending together with a fork/spoon. You can also use a blender if preferred.
Set the grill on high and grill the Mahi-Mahi which will take 5 – 7 minutes.
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