Blackened Mahi-Mahi Tacos with Lemon Aioli
Cooperman Barnabas Medical Center along with our partners at Sodexo, are grilling up delicious and healthy mahi-mahi tacos with mango/avocado salsa with lemon aioli.
Ingredients
12 oz mahi-mahi fillets
½ tsp brown sugar
½ tsp smoked paprika
½ tsp black pepper
1 tbsp lemon juice
1 tbsp olive oil
2-4 Flour Tortillas
1 cup romaine lettuce, chopped
Avocado/Mango Salsa Ingredients
1 Red onion, diced
½ mango, diced
½ fresh lime juice and zest
1 tbsp balsamic vinegar
1 cup avocado, diced
¼ cup cilantro, chopped
1 pinch black pepper
2-3 tbsp hot sauce of your choice
Instructions
Rub seasoning mix to mahi-mahi except lemon juice and oil. Wrap and store in fridge for 10min.
Pour lemon juice and oil and gently pat front and back.
Heat grill pan and coat with oil. Grill fish until both sides are golden brown and inside so there is no pink for about 9-10min. You can add 1 tbsp of white wine if desired.
Once cool enough to touch, break the fish into bitesize pieces, set aside.
Heat up tortillas and set on the taco trays. Chop veggies as needed.
Combine salsa ingredients and mix gently.
Dress the taco with lettuce, salsa, and fish. Garnish with more cilantro. Serve with lime wedges and Lemon Aioli Sauce (see below).
Lemon Aioli Recipe
Ingredients
1 cup mayonnaise
½ tsp Dijon mustard
1 tbsp lemon juice
2 tsp lemon zest
1 clove garlic, minced
Kosher salt to taste
Instructions
In a medium mixing bowl, add mayonnaise, Dijon mustard, lemon juice, lemon zest, and garlic, and whisk to combine. Taste and season with salt and add more lemon juice or zest if desired.
Serve immediately or store in the fridge in an airtight container for up to 2 weeks. Enjoy your lemon aioli!