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BLACKENED MAHI-MAHI LETTUCE WRAPS

Ingredients

  • 1 pound Mahi-Mahi, skinless
  • Blackening Seasoning
  • 1/2 cup sour cream
  • 1/2 cup mayo
  • 1 lime, zest and juice
  • Citrus Jalapeno Salsa
  • lettuce leaves
  • juice of 1/2 lemon
  • kosher salt
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I would like to go on the record by saying, I am not a fan of fish tacos. Even though I have an amazing recipe on my blog for them, they are just not my jam! I was wondering to myself, how could I make a version of fish tacos that I would actually want to eat? So, here it is! Blackened Mahi-Mahi Lettuce Wraps with Lime Crema. I used Mahi-Mahi for this recipe, but feel free to use one of your favorites, or even shrimp.

Fire up the grill or grill pan. Squeeze lemon juice over fish and cover both sides with the blackening seasoning. Place on grill and allow to sear on both sides. Depending on thickness, the fish will take about 3 to 4 minutes a side to cook through.

While the fish is grilling, combine sour cream, mayo, lime zest and lime juice in a bowl. Whisk until fully incorporated. Place finished sauce in squeeze bottle. If you are also making the salsa, I recommend preparing this ahead of time and storing in fridge until you are ready to assemble the wraps.

Carefully, pull the leaves off the lettuce to create cups. Cut grilled fish into bite sized cubes and place into lettuce cups. Top with a few spoonfuls of the Citrus Jalapeño Salsa. Finish with a squeeze of the Lime Crema. ENJOY these Blackened Mahi-Mahi Lettuce Wraps for a quick lunch or add a side of my Mexican Rice for a fabulous dinner.

fish tacos

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1 Comment

  1. […] Line one side of the flour or corn tortilla with sour cream. You can substitute the sour cream for Lime Crema. Add the pickled red onions, the avocado, and steak. Top with freshly chopped parsley or cilantro. […]


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