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 cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, 1.5 tsp kosher salt, and 0.5 tsp black pepper in a small bowl. Mix thoroughly and set aside.

Pat 1.5 lbs mahi-mahi fillets completely dry with paper towels. Cut into 3-4 inch portions suitable for tacos. Generously coat both sides of each fillet with the blackening spice blend, pressing gently to adhere. Let rest at room temperature for 10 minutes.

Make the cilantro-lime slaw by finely shredding 3 cups green cabbage and 1 cup red cabbage. Chop 0.5 cup fresh cilantro. In a large bowl, whisk together 0.25 cup mayonnaise, 2 tbsp sour cream, 2 tbsp lime juice, 1 tsp honey, and a pinch of salt until smooth and emulsified.

Add the shredded cabbage and chopped cilantro to the dressing. Toss thoroughly to coat all vegetables evenly. Refrigerate until ready to serve.

Prepare the black bean corn salsa by draining and rinsing 1 can black beans. If using frozen corn, thaw 1 cup corn kernels; if using fresh, remove kernels from cob. Dice 1 medium red bell pepper into small pieces. Finely dice 0.25 cup red onion. Mince 1 small jalapeño, removing seeds for less heat if desired.

In a medium bowl, combine the black beans, corn, diced red bell pepper, red onion, and minced jalapeño. Add 1 tbsp lime juice, 1 tsp lime zest, 0.5 tsp ground cumin, and salt to taste. Stir well and let flavors meld while you cook the fish.

Heat a cast iron skillet or heavy-bottomed pan over high heat until smoking hot, approximately 5 minutes. This high heat is essential for achieving the characteristic blackened crust.

Add 2 tbsp vegetable oil to the hot skillet and immediately place the seasoned mahi-mahi fillets in the pan, being careful of smoke. Do not move the fish. Cook for 3-4 minutes until a dark crust forms on the bottom.

Carefully flip each fillet using a fish spatula 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. Remove from heat 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. Keep warm wrapped in a clean kitchen towel.

Flake the blackened mahi-mahi into large chunks using a fork. Slice 1 large avocado into thin strips.

Assemble the tacos by placing a portion of cilantro-lime slaw on each warmed tortilla. Top with flaked blackened mahi-mahi, a generous spoonful of black bean corn salsa, avocado slices, and crumbled cotija cheese.

Serve immediately with fresh lime wedges on the side for squeezing over the tacos. Provide extra salsa and slaw on the table for guests to add as desired.