Blackened Mahi Mahi Tacos with Scotch Bonnet–Passion Fruit Salsa

Ingredients

Blackened Fish

• 600 g (1.3 lb) mahi mahi fillets
• 30 mL (2 tbsp) neutral oil (canola or avocado)
• 60 mL (4 tbsp) Cajun seasoning

Slaw

• 300 g (about 4 cups) green cabbage, finely shredded
• 1 large carrot, grated
• 30 mL (2 tbsp) lime juice
• 15 mL (1 tbsp) olive oil
• Salt, to taste

Scotch Bonnet–Passion Fruit Salsa

• 4 passion fruit (pulp), or 125 mL (½ cup) passion fruit pulp
• 1 medium carrot, peeled and cut into 2.5 cm (1 in) chunks
• ¼ small red onion
• 1 scotch bonnet pepper
• Zest and juice of 1 lime
• 15 mL (1 tbsp) honey
• 30–60 mL (2–4 tbsp) water, as needed to blend
• 15 mL (1 tbsp) olive oil
• 1 handful fresh cilantro
• Salt, to taste

To Serve

• 8 small tortillas (corn or flour), warmed
• Lime wedges

Directions

1) Make the Salsa

1. Spoon passion fruit pulp into a fine strainer set over a bowl. Press firmly with a spoon to extract as much juice/pulp as possible. Discard seeds.
2. In a blender, combine strained passion fruit, carrot, red onion, scotch bonnet, lime zest and juice, honey, cilantro, and a pinch of salt.
3. Blend until smooth, adding water a little at a time to loosen to a pourable consistency.
4. Blend in olive oil for a smoother, glossy finish.
5. Chill 10–15 minutes before serving. Taste and adjust seasoning with salt and additional lime juice if needed.

2) Make the Slaw

1. In a mixing bowl, combine cabbage and carrot.
2. Add lime juice and olive oil and toss well.
3. Season with salt to taste and reserve.

3) Cook the Blackened Mahi Mahi

1. Pat the mahi mahi dry. Rub all over with neutral oil.
2. Season generously with Cajun seasoning, pressing to adhere.
3. Preheat a cast iron pan (or heavy skillet) over medium-high heat until very hot.
4. Sear fish 2–4 minutes per side, depending on thickness, until deeply browned and cooked through.
5. Rest for 2 minutes

4) Warm Tortillas & Assemble

1. Warm tortillas in a dry pan or directly over a flame for a few seconds per side. Hold warm in a clean towel.
2. Divide slaw between tortillas.
3. Top with blackened mahi mahi.
4. Drizzle generously with the salsa and finish with lime.