![]() Red Onion: If your red onion is too strong, soak it in some ice water for a few minutes after cutting it.Jalapeño: If you want something more mild, use a bell pepper instead.Cilantro: If you're one of the unfortunate souls that thinks cilantro tastes like soap, you can leave it out.Cherry or grape tomatoes: You can also dice a large tomato.Peaches are a great substitute if they're in season! Follow this tutorial if you don't know how to cut a mango. Mango: Use a fresh mango for best results.Corn tortillas: You can substitute flour tortillas if that's what you prefer, but we like the flavor of the fish better in corn.We use thick-cut bacon and cook it til it's crunchy. Bacon: We love topping our mahi-mahi tacos with bacon for added flavor.If you prefer, you can buy store-bought blackening seasoning. Blackening seasoning: We make our own blackening seasoning with cayenne pepper, salt, black pepper, garlic powder, paprika, chili powder, and cumin.To defrost your frozen mahi-mahi, leave it in the refrigerator overnight. You can also use fresh mahi-mahi if you live in the right region. We prefer wild-caught fish, but use whatever you prefer. Mahi-Mahi: We usually buy our mahi-mahi frozen at Costco, Sams, or our local grocery store.They're fast: The mahi-mahi itself takes barely any time at all to cook, and you can customize the toppings to fit your schedule and time restraints.Wild-caught frozen mahi-mahi is usually less than $10 a pound. They're inexpensive: We usually buy a bag of frozen fish from Costco, Sams, or the grocery store about once a month.It's especially good with blackening seasoning, which you can throw together on your own in literally a minute. They're not fishy: Mahi-mahi has a mild flavor and a firm texture, so it takes on other flavors really well and provides the meaty bite that you want in a good taco.They're fast and easy, and the toppings are easily customizable. These blackened mahi-mahi tacos are served with the best mango salsa and a super easy cilantro lime sauce. ![]()
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