Fish tacos are so underrated because I think they’re prepared faster than a typical ground beef or chicken taco. Biting into a taco where the protein is flaky with a crispy layer from blackening is so satisfying and is a pinnacle summer bite. You can hit the easy button and top these tacos with a bagged avocado ranch salad or a homemade pico de gallo.
4 Mahi Mahi filets
4 tsp Mendocino Spices Light Chile Powder
1 tsp Mendocino Spices Ground Chile Chipotle
1 tsp Mendocino Spices Ground Paprika
1 1/2 tsp Mendocino Spices Granulated Onion
1 1/2 tsp Mendocino Spices Garlic Powder
2 tsp Mendocino Spices All-Purpose Seasoning
1. Combine all Mendocino Spices in a small bowl.
2. Sprinkle seasoning evenly over both sides of each filet (you will have extra seasoning leftover).
3. Heat avocado oil in a large cast iron skillet or sauté pan over medium-high heat.
4. Add fish to pan then cook 3-4 minutes on each side until desired doneness.
5. Warm tortillas and serve 1/2 filet per tortilla and top with Pice de gallo and homemade hot sauce.