Blackened Mahi Mahi Tacos
Blackened Mahi Mahi Tacos
Directions
- Blacken mahi, lay 2 strips on each tortilla.
- Spoon 1 oz. black bean chili over mahi. Spread 1 oz. cabbage over chili. Spoon 1 oz. tomato relish over cabbage.
- Serve with lime and cilantro if desired.
Ingredients
- 2 tbsp blackening seasoning
- 3 oz Brilliance® Premium Oils Canola Oil, Blend
- 3 Contigo® Tortilla(s), Flour 6-inch
- 3 oz Creamy Tomato Relish
- 6 oz mahi mahi, fillet(s), cut into strips
- 3 oz Peak Fresh Produce® Cabbage, Shredded
- 3 oz Smokey Black Bean Chili
Creamy Tomato Relish
Directions
Mix all ingredients and refrigerateIngredients
- 2 tbsp Nature's Best Dairy® Sour Cream
- 1 tbsp Peak Fresh Produce® Cilantro, chopped
- 2 Peak Fresh Produce® Tomato(es), seeded, diced small & drained
- to taste salt and pepper
Smokey Black Bean Chili
Directions
- Sauté onion, pepper, jalapeño and chorizo in olive oil.
- Add garlic, cumin, Chili powder and tomato paste, sauté briefly.
- Add beans and chicken broth. Bring to boil, reduce to simmer and cook until beans are tender.
- Stir in thyme and oregano, season and serve.
Ingredients
- 1 lb beans, black dried, presoaked
- 1/2 tsp chili powder
- 1/2 tsp garlic, minced
- 1 oz chorizo, cooked, diced
- 3 Contigo® Pepper(s), Jalapeño, seeded & diced small
- 2 tbsp onion(s), Spanish, small dice
- 1/4 tsp oregano, fresh, chopped
- 2 tbsp Peak Fresh Produce® Pepper(s), Red Bell, small dice
- 1 oz Piancone® Oil, Olive, Pure
- 1/2 tsp Roma® Cumin, Ground
- to taste salt and pepper
- 1/4 tsp thyme, fresh, chopped
- 8 oz West Creek® Broth, Chicken
- 1 tsp West Creek® Tomato Paste