Serves 4 people
Estimated Cooking Time: 25 minutes
Creamy Avocado Dressing Ingredients:
- 2 avocados, pitted
- 2 garlic cloves
- 1 jalapeno, cut and seeded
- 1/2 cup fresh cilantro
- 4 tbsp olive oil
- 1/4 cup sour cream or greek yogurt (can use lactose-free Greek yogurt)
- 3 tbsp lime juice
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1/2 tsp cumin
- 1/4 tsp crushed red pepper
- 1-2 tbsp water (add if you want a thinner consistency)
Blackened Mahi Mahi Ingredients:
- 4 fillets of mahi mahi, thawed (you can find them in the frozen section)
- 2 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion poweder
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional)
- 2 tbsp olive oil
Salad Ingredients:
- 1 head of green or red lettuce, chopped
- 1 can of black beans, drained and rinsed
- Pico de gallo
- 1 red onion, sliced
- Tortilla strips
- Roasted corn
- Shredded carrots
- Shredded cheddar cheese (omit if dairy-free or use vegan cheddar)
Instructions:
- Blend together the ingredients for the avocado dressing in a food processor or a blender and set aside. You can add a little more water depending on your consistency preference.
- Heat a skillet with the 2 tbsp of olive oil over medium-high heat
- While the skillet is heating, mix the blackened seasoning together.
- Pat excess liquid off the mahi mahi fillets, drizzle with some olive oil, and spread the seasoning over both sides of the fillet.
- Once heated, place the mahi mahi fillets in the skillet. Cook for about 4 minutes per side.
- As the mahi is cooking, chop up your lettuce, and gather your preferred toppings, such as black beans, pico de gallo, red onion, and tortilla strips.
- Place the mahi on the lettuce and top with the creamy avocado dressing
Who doesn’t love a meal that comes together in under 30 minutes?! This blackened mahi mahi salad is SUPER easy, delicious, and quick to make. An easy win-win-win.
Mahi mahi is also known as a common dolphinfish (don’t worry, it’s not related to the dolphin family) and are found primarily in tropic waters in the Gulf of Mexico, Costa Rica, Hawaii and the Indian Ocean. I get my filets in the frozen section at Costco, and they’re great to have on hand for a quick, protein-filled meal.
For this recipe, I have a homemade blackened seasoning, which gives it that little oomph without making it super super spicy. You are more than allowed to use however much or little cayenne pepper. In our latest iteration of this recipe, I halved it because my husband is still recovering a bit from Esophagitis and we have been monitoring spice levels. In addition, the creamy avocado dressing is the perfect balance to the blackening flavors. I even used the leftovers as a dip later on 🙂 If you give it a try, please leave a comment let me know what you think!
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