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Sheet Pan Blackened Mahi-Mahi Tacos with Jalapeño-Pineapple Slaw & Coconut Crema

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This screams warm weather and sunshine. We are coating meaty chunks of mahi-mahi in a dark, smoky blackened seasoning, roasting them on a single pan, and balancing the heat with a sweet, crunchy pineapple slaw and a cooling coconut-lime crema.

Ingredients

Scale
  • The Sheet Pan:
  • 1 ½ lbs Mahi-Mahi (cubed)
  • 2 tbsp avocado oil
  • 1 tbsp blackened seasoning (or cajun blend)
  • The Crunchy Slaw:
  • 2 cups shredded green cabbage
  • 1 cup finely diced fresh pineapple
  • 1 jalapeño (minced)
  • juice of 1 lime
  • The Sauce Drip:
  • ½ cup sour cream (or plain Greek yogurt)
  • ¼ cup coconut cream
  • juice of ½ lime
  • pinch of salt
  • The Assembly:
  • 8 soft flour or corn tortillas

Instructions

  1. Toss the Mahi-Mahi cubes in avocado oil and blackened seasoning right on a parchment-lined sheet pan. Roast at 425°F (220°C) for 10–12 minutes until deeply crusted.
  2. In a bowl, toss the cabbage, pineapple, jalapeño, and lime juice. Let it sit for maximum crunch.
  3. Whisk the sour cream, coconut cream, lime juice, and salt until it forms a thick, pourable, glossy white sauce.
  4. Load warm tortillas with the dark, smoky fish, pile high with the bright yellow pineapple slaw, and completely drown it in the coconut crema!

Find it online: https://cheerychop.com/blackened-mahi-mahi-tacos-sheet-pan/