Blackened Mahi-Mahi Tacos with Cilantro-Lime Slaw and Black Bean-Corn Salsa

Prepare the blackening spice blend by combining 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 0.5 tsp cayenne pepper, 0.5 tsp black pepper, and 1 tsp kosher salt in a small bowl. Mix thoroughly and set aside.

Make the cilantro-lime slaw by thinly slicing 3 cups green cabbage and 1 cup red cabbage into fine shreds. Roughly chop 0.5 cup fresh cilantro. In a large bowl, whisk together 0.25 cup mayonnaise, 0.25 cup sour cream, 3 tbsp lime juice, 1 tsp lime zest, and 1 tsp honey until smooth. Add the shredded cabbage and cilantro, toss to coat evenly, and refrigerate until ready to serve.

Prepare the black bean-corn salsa by draining and rinsing 15 oz black beans. Dice 1 medium red bell pepper into small pieces. Finely dice 0.25 cup red onion. Remove seeds and finely mince 1 small jalapeño. In a medium bowl, combine the black beans, 1 cup corn kernels, diced red bell pepper, red onion, and jalapeño. Add 2 tbsp fresh lime juice and 0.5 tsp ground cumin. Stir well, season with salt to taste, and set aside.

Pat 1.5 lbs mahi-mahi fillets completely dry with paper towels to ensure a good crust. Cut the fish into 4 equal portions. Generously coat both sides of each fillet with the blackening spice blend, pressing gently to adhere.

Heat a large cast-iron skillet or heavy-bottomed pan over high heat for 3 minutes until very hot and just beginning to smoke. Add 3 tbsp vegetable oil and swirl to coat the pan.

Carefully place the seasoned mahi-mahi fillets in the hot skillet. Cook without moving for 3-4 minutes until a dark crust forms on the bottom. Flip the fillets and cook for an additional 3-4 minutes until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F. Transfer to a plate and let rest for 2 minutes.

While the fish rests, warm 12 small corn tortillas. Heat them directly over a gas flame for 15-20 seconds per side until lightly charred, or warm in a dry skillet for 30 seconds per side. Wrap in a clean kitchen towel to keep warm.

Slice 1 large avocado and break the cooked mahi-mahi into large chunks suitable for tacos.

Assemble the tacos by placing chunks of blackened mahi-mahi on each warmed tortilla. Top with cilantro-lime slaw, black bean-corn salsa, and sliced avocado. Serve immediately with lime wedges on the side.