15 oz. of Mahi-Mahi filets
2 tbsp. butter
2 tbsp. oil
1 cup of slaw
1 tomato, chopped
6 small flour or corn tortillas
Beano’s Peach Habanero Sauce
1 lime
For the spices:
1 tsp. cayenne pepper
1 tbsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt and pepper to taste
Directions
- Mix all of the spices together in a small bowl and sprinkle the fish with the mixture until completely coated
- Heat oil and butter in a large skillet over medium high heat
- Add the filets to the pan and allow to cook for about 5 minutes on each side, set aside
- Heat the tortillas in the same skillet until warm, about 30 seconds per side
- Cut the fish into cubes with a knife or flake with a fork
- Assemble the tacos by adding a couple pieces of fish to each, then the slaw, chopped tomato, a drizzle of Beano’s Peach Habenero sauce on each, then top with fresh chopped cilantro and a squeeze of lime
- Serve immediately!
Makes 6 tacos. Enjoy!
