Ingredients

• 1lb mahi mahi, 4 fillets

• 2 tablespoons avocado oil

  Blackened Seasoning

• ½ tablespoon smoked paprika

• ½ teaspoon onion powder

• ½ teaspoon salt

• ½ teaspoon garlic powder

• ½ teaspoon oregano

• ½ teaspoon fresh cracked black pepper

• Pinch of cayenne

  Taco Assembly

• Pineapple corn salsa

• Chipotle lime sauce

• Warm corn tortillas (or your favorite tortillas)

• Purple cabbage, finely shredded

• Cilantro

• Lime wedges

Directions

1. In a small bowl, stir together the blackening spices.

2. Pat mahi mahi dry with a paper towel. Drizzle the fish with avocado oil and then divide the seasoning mix evenly between all the pieces of fish, using your hands to coat each well. If you have time, you can let it marinate for 20-60 minutes.

3. Preheat the oven to broil and arrange oven rack to two notches from the top. You want it to be in the upper third of the oven, but not too close to the broiler, or it will burn the spices.

   Place fish fillets on a lined baking tray or broiler pan. Broil fish for 8 minutes.

4. It should be just cooked through and flake easily with a fork. Cooking at high heat for a short time is the key to perfect white fish. Cooking time may vary slightly depending on your oven, if the fish is not cooked through, return to the oven for 1-2 minutes.

5. While the fish is cooking toss together the corn pineapple salsa and chipotle lime sauce. Warm the tortillas.

6. Shred the cabbage and toss with a pinch of salt and squeeze of lime juice.

7. Assemble your tacos: spread a generous dollop of creamy sauce on the tortilla followed by crunchy slaw, flaked fish, a big pile of pineapple salsa, fresh cilantro and a squeeze of lime.