Blackened Mahi Taco Bowls

Fresh mahi filets are rubbed with a smoky spice rub and then seared to blackened perfection to create a light and flavorful protein for this taco bowl. The creamy coconut chipotle lime dressing ties the dish together with a touch of tropical flair to liven up your next taco night.

Coconut Chipotle Lime Dressing

1/4 cup mayonnaise

1 tablespoon full-fat coconut milk

Juice of 1 lime

2 cloves garlic

2 tablespoons white wine vinegar

1 teaspoon chipotle powder

Salt

Freshly cracked black pepper

Blackened Mahi Taco Bowls

1/2 teaspoon smoked paprika

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cumin

1/8 teaspoon cayenne pepper

1/2 pound wild caught mahi-mahi filets

1 tablespoon olive oil

2 cups cooked rice

1 1/2 cups shredded purple or green cabbage

1 avocado, cubed

Fresh pico de gallo

Lime wedges

Fresh cilantro, chopped

Sliced jalapeno

For the dressing:

In a small mixing bowl, whisk together mayonnaise, coconut milk, lime, garlic, white wine vinegar and chipotle powder until smooth. Add an additional teaspoon of coconut milk if dressing is too thick to be drizzled. Season with salt and pepper to taste and set aside.

For the taco bowls:

In another small mixing bowl, stir together smoked paprika, sea salt, black pepper, cumin and cayenne pepper. Season the mahi mahi filets all over with the spice mixture.

Heat a 10 1/4" enameled cast iron skillet over medium-high heat until hot. Add the olive oil to the pan, and when the oil is shimmering but not smoking, add the seasoned mahi mahi filets to the skillet. Sear for about 3 to 4 minutes on each side, or until the fish is no longer translucent and can be easily flaked with a fork. Remove from the skillet and cut into strips or chunks.

To assemble the bowls, divide the rice, cabbage and avocado between 2 bowls. Top with the blackened mahi mahi pieces. Drizzle with some of the dressing, and garnish with pico de gallo, a squeeze of lime, cilantro and jalapeno slices.