A tangy serving of protein and carbohydrates is what makes up these blackened fish tacos. The flavor profile starts a bit smokey with the mahi-mahi that’s coated in the blackening spice and cooked on the grill. Then there’s the sweet heat from the roasted red pepper pineapple salsa. Delicious during the summer, or maybe on a cold winter day to remind you of fresh flavors of summer.
Servings: 4
Serving Size: 1 taco
If mahi-mahi isn’t available, you can make these tacos with any other whitefish, such as cod or halibut, or even shrimp.
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