Blackened Mahi-Mahi

I have been on a quest to make fish tacos ever since I fell in love with them on the Hana Highway in Maui where Bret and I stopped to have lunch one rainy afternoon at a fish stand where a local was smoking mahi-mahi and serving fish tacos. I have found many appealing recipes for Beer Battered Fish, all of which explain non-alcoholic beer works just fine, but when I stood in front of the beer aisle at the grocery store I have to admit I felt utterly wicked and chose to find a fish taco recipe that wasn't battered. This Blackened Mahi-Mahi was such a healthy and flavorful alternative my kids ate it! Okay, so I did tell them it was chicken, and I have no regrets about it considering I did not hear whining and complaining, or by last resort give into bribery (last time we had fish I lost $25 in bribery to get Ethan to eat it). So there you have it folks, I will never be tempted to drink or cook with alcohol, but I am a dishonest liar!

Blackened Mahi-Mahi

1 lb. Mahi-Mahi, cut in chunks

1/4 cup vegetable oil

Juice of 1 lime

2 tsp chili powder

1 tsp ground cumin

1 tsp minced garlic

Marinade fish in oil and spices. Add a little olive oil to a skillet and heat the pan until very hot. Add fish, cook a couple minutes on each side until blackened on the outside and tender white on the inside.

Serve on small taco shells - I like flour shells opposed to corn. Top with cheese, mango salsa, and coleslaw drizzled with creamy cilantro dressing.