Blackened Chipotle Mahi-Mahi Tacos with Spicy Peach Salsa
Holding onto summer for as long as I can!! You might think I’m crazy, but I LOVE summer and hot weather and am slightly depressed that fall and winter are coming. In honor of a long summer, I made these delicious smoky Mahi-Mahi tacos and enjoyed them with a crisp glass of white wine! This VanDuzen Pinot Gris was a PERFECT pairing with the tacos- the salsa complimented the tropical flavors in the wine, and the brightness of the wine subdued the spice in the tacos. These are easy to make, super healthy, and delicious!
- 1 lb. Mahi-Mahi, or white fish of choice (Tilapia also works here)
- 1 tbsp. Blackening Seasoning (garlic, s&p, smoked paprika, onion powder, chili powder, cayenne pepper)
- Corn tortillas
- 2 c. ripe peaches, cut into small cubes
- 1/3 c. red onion, minced
- 1 tbsp. jalapeno, minced (about ½ pepper)
- 1 lime, juiced
- 2 tbsp. fresh cilantro, chopped
- S&P, to taste
1. Assemble your peach salsa ingredients, place in fridge while you prepare your fish. Allow the salsa to sit for 15-30 minutes so the flavors can mingle.
2. Rinse and pat your fish dry. Liberally season all sides with the blackening seasoning.
3. Heat your cast iron pan to medium-high. Once hot, add your fish and sear on each side for 2 minutes. Reduce the heat to medium and finish cooking the fish, about another 5 minutes. Be careful not to overcook, as it will taste rubbery.
4. Assemble your taco! Add the fish, peach salsa, and any other toppings you’d like! (I added a little chipotle mayo as well, and extra chopped cilantro!)
5. ENJOY with a delicious glass of crisp white, such as this VanDuzer Pinot Gris! You can buy it HERE