Ultimate Mahi Mahi Tacos

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INGREDIENTS

For the Chipotle Mayo:

• 1 whole chipotle pepper* (in adobo sauce)
• ½ cup light mayo
• 1 tsp lime juice
• salt and pepper, to taste

For the Blackening Seasoning:

• 1 tbsp paprika
• 2 tsp dried Italian seasoning
• 1 tsp cayenne pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper

For the Tacos:

• 15 oz. mahi-mahi, skin removed
• 6 small flour tortillas
• Cheese, shredded
• Mago Slaw
• 2 tbsp cilantro (or flat leaf parsley), chopped

1. First, prepare the chipotle mayo. Add the mayo, chipotle pepper, and lime juice to a blender and blend until smooth. Season with salt and pepper to taste, then refrigerate until ready for use.
2. Mix the paprika, dried Italian seasoning, cayenne pepper, garlic powder, onion powder, and black pepper together in a small bowl. Set aside.
3. Cut the filet of mahi-mahi in half lengthwise. Then, cut into large equal-sized pieces. Sprinkle the mahi-mahi with the blackening seasoning and set aside.
4. Heat a skillet over medium-high heat. Spray with cooking spray and add the seasoned mahi-mahi pieces. Cook the pieces until each side has browned and the fish is flaky, about 3 to 4 minutes. Remove from heat and set aside.
5. Fry tortillas in a skillet over medium-high heat.
6. Assemble the tortillas by laying a few pieces of the mahi-mahi down the center of each tortilla, then top it with ⅙th of the shredded cheese, mango slaw and cilantro. Drizzle with chipotle mayo and serve immediately.