Blackened Mahi Tacos with Mango Salsa

Ingredients

• 1½ pounds mahi mahi, cut into taco-size pieces
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½–1 teaspoon cayenne pepper
• 1 mango, diced
• 1 cup fresh or frozen corn
• ¼ cup finely diced red onion
• ¼ cup chopped cilantro
• 1 lime, juiced
• Pinch of salt
• 12 small corn tortillas (2 tortillas per taco)
• Lime wedges, for serving
• Chopped cilantro, optional

Instructions

1. 

   1

   Preheat the oven to 425°F and line a sheet pan with parchment paper or foil. Pat the mahi mahi dry and place the pieces on the prepared pan.

2. 

   2

   In a small bowl, combine the paprika, smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, and cayenne. Drizzle the fish with olive oil, then coat evenly with the seasoning mixture.

3. 

   3

   Bake for 10 minutes, or until the fish flakes easily. Broil for the final 2 minutes to create extra char and color.

4. 

   4

   In a medium bowl, combine the mango, corn, red onion, cilantro, lime juice, and salt. Let sit for a few minutes so the flavors can meld together.

5. 

   5

   Warm the corn tortillas directly on the oven rack or in a dry skillet until warm and pliable.

6. 

   6

   Layer two tortillas together for each taco, then fill with blackened mahi mahi and mango salsa. Serve with lime wedges and optional cilantro.