What’s Fresh: Blackened Mahi Mahi Fish Tacos with Kohlrabi Slaw


Kohlrabi Slaw: 

6 cups kohlrabi, trimmed, peeled, and cut into matchsticks

2 large apples cored and cut into matchsticks

½  cup chopped cilantro (one small bunch)

1 jalapeno, minced

Diced purple onions

Roma tomatoes diced

Orange zest from one orange

Lime zest from one lime

Citrus Honey Vinaigrette:

¼ cup olive oil

¼ cup  fresh orange juice (about 1 orange)

1/8 cup lime juice (about 1 lime)

1/3 cup honey

½ teaspoon kosher salt

1 tablespoon rice wine vinegar

Blackened Spice:

1 tablespoon paprika

2 tablespoons smoked paprika

1 teaspoon cayenne pepper

1 teaspoon thyme

1 teaspoon oregano

1 teaspoon garlic powder

1 tablespoon onion powder

1 teaspoon salt

1 teaspoon ground black pepper

Chipotle Mayo:

1 whole chipotle pepper diced (in adobo sauce)

½ cup light mayo

1 teaspoon lime juice

Salt and pepper, to taste

For the Tacos:

15 oz. mahi-mahi, skin removed

6 small flour tortillas

Cut and prep the ingredients for the kohlrabi slaw and combine the kohlrabi, apples, cilantro, jalapeño, purple onions, tomatoes, and orange and lime zest in a big bowl. In a small bowl, combine olive oil, orange juice, lime juice, honey, rice wine vinegar and salt to taste then pour the mixture and stir into the kohlrabi cole slaw.

To make the blackened spice combine the spice ingredients, stir, and put into a container for later use.

To make the chipotle mayo combine chipotle pepper, mayo, lime juice, and salt and pepper to taste and set aside.

Prepare the mahi mahi by coating with a little olive oil and then covering the fish with the blackened spice mixture made above. Then on a hot skillet with a little olive oil cook the fish for about 4 minutes each side. Warm the tortillas and then combine the slaw, the fish (in chunks) and the chipotle mayo for some absolutely delicious tacos!

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