Blackened Mahimahi Tacos
Spice-rubbed mahimahi, a swipe of cream cheese, mango salsa. Twenty-five minutes to feeling like you're on vacation.
Ingredients
- 1 tbsplight brown sugar
- 1 tbsppaprika
- ½ tspcayenne
- ½ tspgarlic powder
- ½ tspdried thyme
- 1 tspkosher salt
- 1 tspfreshly ground pepper
- 1½ lbmahimahi
- Extra-virgin olive oil
- 1(8-ounce) package cream cheeseat room temperature
- 8corn or flour tortillaswarmed
- Mango Salsapage 83; see Note
- Chopped fresh cilantrofor serving
- Lime wedgesfor serving
Instructions
- Heat a grill to high, or a grill pan over high. Properly high. Blackening is not a gentle art.
- In a small bowl, mix the brown sugar, paprika, cayenne, garlic powder, thyme, salt and pepper. Season the fish generously with the rub, then coat it in olive oil. Generously means generously. This is not the moment for restraint.
- Grill the fish about 4 minutes per side, until cooked through. Let it rest 1 to 2 minutes, then flake it into pieces with a fork. Don't fuss with it on the grill. Fish that gets poked sticks; fish that's left alone lets go.
- To build each taco, spread cream cheese on a warm tortilla, add fish and top with salsa. Finish with cilantro and serve lime wedges alongside. Room-temperature cream cheese spreads. Cold cream cheese tears your tortilla and your spirit.
Kitchen's closed Any leftover rub keeps in a jar for months. Label it. Future you will find it in March and feel extremely organized.