2 tablespoons canola oil
1 pound skinless mahi mahi fillets
2 tablespoons Cajun seasoning mix
1 tablespoon butter
2 cups shredded green cabbage
¼ cup thinly sliced red onion
2 scallions, thinly sliced
10 fresh cilantro leaves
Juice of 1 lime
8 small (6-inch) flour tortillas
½ cup tomato salsa
2 ounces Cabot Habanero Cheddar, grated (about ½ cup)
HEAT oil In large cast iron skillet over high heat.
COAT both sides of fish with seasoning mix while oil heats. When oil is shimmering, carefully place fish in skillet. Immediately add butter (it will smoke).
COOK fish until blackened on underside, about 4 minutes. Carefully turn over and cook 2 to 3 minutes longer. Remove from skillet and let stand for 3 to 4 minutes for juices to settle.
TOSS together cabbage, red onion, scallion, cilantro and lime juice in a medium bowl while fish cooks.
WARM tortillas briefly on both sides in another skillet over high heat, about 10 seconds per side.
FLAKE fish with fork. Spoon some of cabbage mixture down center of each tortilla, then top with some of fish. Add spoonful of salsa and sprinkle with cheese. Fold in half and serve.
Recipe courtesy of Stephanie's on Newbury.