Next, generously season the Mahi Mahi well on both sides with the blackening seasoning. Set aside.
Add the oil to a large frying pan over medium-high heat until it begins to smoke lightly.
Place in the fish fillets, turn the heat to medium, and cook the fish for 2 to 3 minutes per side or until well browned and cooked throughout.
Drain the fish on paper towels to rid of any excess oil.
To Plate: Layer on top of a heated corn tortilla: heated beans, cabbages, blackened mahi-mahi, crema, salsa, and cilantro leaves, and garnish with lime wedges.
Notes
Make-Ahead: You can keep the fish warm and covered in a pan for up to 15 minutes before serving, but this recipe is meant to be eaten as soon as it is cooked.How to Store: Cover and keep the fish separate from the tortillas and toppings in the refrigerator for up to 3 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.How to Reheat: Place the desired number of seared fish fillets in a pan or sheet tray lined with parchment paper and heat in the oven at 350° for 5-6 minutes or until hot.You can use frozen Mahi Mahi. Be sure it’s completely thawed before using it.Pat the Mahi down with paper towels, as it will help release it from the pan when ready to flip over.This recipe is very versatile, so just about any fish will work to use in these tacos.You can also finish off these tacos with some crumbled cotija cheese or queso fresco.