Print Recipe
4.17 from 6 votes

Blackened Mahi Lettuce Tacos with Cajun Remoulade

Prep Time25 mins
Cook Time10 mins
Servings: 4
Author: Roche Woodworth



  • Pico de Gallo: Mix the tomato, red onion, lime juice, half of the cilantro and jalapeño. Season to taste with salt and pepper. Set aside.
  • Cajun Remoulade: Blend together the mayonnaise, cajun seasoning, paprika, honey and capers until completely combined. Set aside.
  • Sweet Slaw: Mix the cabbage, vingear, honey and rest of the cilantro. Set aside.
  • Season the Mahi with blackened seasoning, salt and pepper and sear on a hot pan until cooked - about 4 minutes. Keep turning so each side gets seared.
  • Add two pieces of fish to each of the 4 iceberg shells. Top with the slaw, pico de gallo and remoulade.



Serving: 2g