Captain Andy’s Blackened Mahi Fish Tacos

Serves 4-6

6-8 oz. Mahi Mahi Fillets
Olive oil
16 6-inch corn tortillas, warmed
1 cup of finely shredded cabbage
1 lime cut into wedges
3 Tbsp. Paul’s Blackened Fish Seasoning
1 cup Bellisari’s Barista Sauce, warmed

Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Brush fillets with olive oil and rub with ¾ tsp. of Paul’s Blackened Seasoning and repeat on other side. Brush grill grate with oil. Grill fish until cooked through, approximately 4-5 minutes each side.
Toss the shredded cabbage in the warmed Bellisari’s Barista Sauce, leaving enough to drizzle on the blackened fish after placing in the double corn tortillas. Squeeze limes over each taco before serving. Enjoy!

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