• 1.5 pounds Mahi mahi fillets
• 2 tablespoons Paprika
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder
• 1 teaspoon Cayenne pepper
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 tablespoons Olive oil
• 8-12 small Corn or flour tortillas
• 2 cups Cabbage (shredded)
• 1/4 cup Cilantro (chopped)
• 2 tablespoons Lime juice
• 1/2 cup Greek yogurt or sour cream
• 1 large Avocado
• 1 (optional) Jalapeño (sliced)

For informational and journaling purposes only. Results are estimates based on published nutrition databases and may not match your specific food.

1. 1

   Make the blackening spice: Mix paprika, garlic powder, onion powder, cayenne, oregano, salt, and black pepper in a bowl.

2. 2

   Make the slaw: Combine shredded cabbage, half the cilantro, and 1 tablespoon lime juice. Set aside.

3. 3

   Make avocado crema: Blend Greek yogurt, avocado, remaining lime juice, and a pinch of salt until smooth.

4. 4

   Pat mahi mahi fillets dry. Cut into 3-inch pieces.

5. 5

   Coat fish pieces generously with blackening spice on all sides.

6. 6

   Heat olive oil in a large cast-iron skillet over medium-high heat until very hot but not smoking.

7. 7

   Add fish pieces, working in batches if needed. Cook for 3-4 minutes per side until blackened crust forms and fish reaches 145°F.

8. 8

   Remove fish and break into chunks with a fork.

9. 9

   Warm tortillas in a dry skillet or directly over a gas flame.

10. 10

    Assemble tacos: Fill each tortilla with slaw, blackened fish, avocado crema, and remaining cilantro.

11. 11

    Top with sliced jalapeños if desired. Serve with lime wedges.