Blackened Mahi Mahi Fish Tacos

 Blackened Mahi Mahi Fish Tacos

Ingredients

• For The Fish
• 1.5 lbs Fresh Mahi Mahi
• 8 small Corn Tortillas
• 1 tsp Badia Louisiana Cajun Seasoning
• 1 tsp Weber N'Orleans Cajun Seasoning
• 1/4 tsp Cayenne Pepper
• 1-2 tbsp Jamaican Country Style Scotch Bonnet Pepper Sauce
• Kosher Salt to taste
• Black Pepper to taste
• Vegetable oil
• Chipotle Lime Crema
• 1/4 cup Sour Cream
• 2 tbsp Mayo
• 1 tbsp Sriracha Sauce
• 2 tbsp Lime Juice (about 1/2 lime)
• dash Cayenne (to taste)
• Toppings
• 1 cup Cabbage shredded
• 1/2 cup Vine Tomatoes thinly sliced
• 1/2 cup Red Onions thinly sliced
• 1 Lime cut into 8 wedges for serving
• 1/4 cup scallions chopped

Instructions

1. Clean and slice Mahi Mahi into half-inch wide pieces and lightly sprinkle with kosher salt.
2. Mix Cajun seasonings 1:1 ratio. Add 1/4 parts Cayenne Pepper and black pepper to Cajun mix. Sprinkle seasoning mix onto clean fish.
3. Using a cooking brush, brush Scotch Bonnet Pepper Sauce onto both sides of the fish. (Add more if you like spice)
4. Heat a nonstick pan over high heat with a thin layer of vegetable oil coating the bottom. Fry Mahi Mahi pieces on all sides until medium brown. Remove from pan and let rest on a paper towel to drain excess oil.
5. As the fish cooks, mix the sour cream, mayo, sriracha, lime juice, and cayenne pepper in a small bowl to make the Chipotle Lime Crema.
6. To assemble fish tacos, add pieces of cooked Mahi Mahi in the center of a corn tortilla and top with cabbage, sliced tomatoes, red onions, and scallions. Top with a dab of the Chipotle Lime Crema and a squeeze of lime juice! 
7. Enjoy!