Mahi - Mahi Fajitas
This is a South Western style Seafood Fajita. The Enchilada Sauce and the South West Style Blacken really bring out the SW flavors of this dish.
You could easily replace the Mahi - Mahi with Chicken, Shrimp, or any other firm fleshed fish.
- 1 Pound Mahi - Mahi
- 2 Large Jalapeno Chile Peppers, minced
- 1/2 Large Red Bell Pepper, chopped into strips
- 2 Tablespoons Butter
- 1 Tablespoon Vegetable Oil
- 2 Tablespoons Butt Kickin' Blacken, Southwest Blend, to taste
- 4 12" Flour Tortillas
- 1/4 Pound Sharp Cheddar Cheese, grated
- 1/4 Head Lettuce, shredded
- Enchilada Sauce
- Lime Sour Cream
1. Prepare the Mahi by first removing the blood line, then cleaning off any skin that might still be attached. Then slice it into 3/8" wide strips.
2. Chop the Jalapeno, and Red Bell Pepper. Add the oil to a Teflon Pan, then the butter. When the butter has melted, add the peppers, and cook, over medium / high heat until they begin to get soft (about 5 minutes).
3. Add the meat, turn the burner to high, and cook another 5 minutes or so. Try not to overcook the Mahi, because it will fall apart.
If you prefer a wet filling, you could add the Enchilada Sauce now instead of during assembly.
Click on the Picture to Enlarge.
4. Place 2 Tortillas in a microwave, and Nuke for 30 seconds to soften. Place it on a plate, add the meat mixture, cheese, sauce, lettuce, and sour cream. Roll once, then fold in the right side, and continue rolling.
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