Blackened Chipotle Mahi-Mahi Tacos with Spicy Peach Salsa

chipotle fish taco.jpg

(serves 2)

 

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

Peach Salsa:

-          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

chipotle fish taco 2- salsa.jpg

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


chipotle fish taco 3- salsa.jpg