On the lookout for your next specialty recipe? We got you! Whether you need to get dinner on the table for your family tonight or just planning your next get-together with friends, Half Baked Harvest Cookbook: Recipes from my Barn in the Mountains has your new favourite recipe. Written by Tieghan Gerard, the book holds a well-balanced collection of recipes that will bring fun and creativity to your kitchen. Have a look and you might just discover your next favourite one!
For this Sunday we’ll be cooking some supreme seafood goodness, Blackened Mahimahi Tacos. Now if you’re used to beef, pork, or even chicken tacos, brace yourselves and don’t be afraid raise your expectations up high because this one is on a whole new level. This easy recipe is the perfect solution when you’re tired of preparing your tacos the same old way.
- 1 tablespoon light brown sugar
- 1 tablespoon paprika
- 1/2 teaspoon cayenne
- 1/2 teaspoon garlic powder
- 12 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 1/2 pounds mahi-mahi
- Extra-virgin olive oil
- 1 (8 ounce) package cream cheese, at room temperature
- 8 corn or flour tortillas, warmed
- Chopped fresh cilantro, for serving
- Lime wedges, for serving
- 2 mangoes, pitted, peeled, and diced
- 1 ripe but firm avocado, pitted, peeled and diced
- 1 ear corn, kernels sliced from the cob
- 1 red Fresno chile or jalapeño, seeded, if desired and diced
- 1/4 cup fresh cilantro chopped
- 1/4 cup fresh basil chopped
- 1 limes juice
- 1/2 cup crumbled cotija cheese
- Head a grill to high or a grill pan over high.
- In a small bowl, combine the brown sugar, paprika, cayenne, garlic powder, thyme, salt, and pepper. Season the fish with the spice mix and then rub with olive oil to coat.
- Grill the fish for about 4 minutes per side, or until cooked through. Remove and let cool for 1 to 2 minutes. Using a fork, flake the fish into pieces.
- Toss together the mangoes, avocado, corn, chile, cilantro, basil and lime juice in a medium bowl. Stir in the cheese. Serve immediately, or cover and store in the fridge for up to 24 hours.
- To assemble the tacos, spread some of the cream cheese on a warmed tortilla. Add some flaked fish and top with salsa. Garnish with fish cilantro and lime wedges alongside.
*Note: If you have leftover mango salsa, it’s great on a variety of dishes. You can spoon it over grilled meats and seafood, use it in salads, or serve it as an appetiser with tortilla chips for scooping. It’s also surprisingly delicious when served over a block of feta cheese that’s been drizzled in olive oil, or event as a topping for baked Brie.
If you have leftover mango salsa, it’s great on a variety of dishes. You can spoon it over grilled meats and seafood, use it in salads, or serve it as an appetiser with tortilla chips for scooping. It’s also surprisingly delicious when served over a block of feta cheese that’s been drizzled in olive oil, or event as a topping for baked Brie.
Tieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to make dinner every night, she started doing the cooking—at age 15. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains.
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