Blackened Mahi Mahi Tacos With Curtido and Red Label Musket Powder

  • 2 min read

Musket Powder Red Label

1 Skinless Mahi Mahi Filet

3 Street Taco Tortillas 


½  Cabbage,thinly shredded

½  Medium Red Onion,julienne

1 Medium Carrot,julienne

1 Tsp Mexican Oregano

1 Cup Apple Cider Vinegar

3 Pequin Chile, Ground

1 Tbsp Salt

  1. Make the curtido. Mise curtido ingredients out by cutting the cabbage, carrots and onions into thin strips.
  2. Add the cabbage and salt to a bowl and massage with your hands until some of the juice has been released. Drain the bowl and add the onion, chiles, oregano, and red onion. Set aside.
  3. Heat the vinegar in a saucepan until simmering. Once simmering, pour over your cabbage mixture and let sit for at least 3 hours. 
  4. Prepare Mahi Mahi filet. Coat Mahi Mahi filet on both sides in Musket Powder Red Label Seasoning and set aside.
  5. Cook Mahi Mahi. Preheat a sauté pan on the stove and add a neutral oil. Add your fish laying away from you in order to avoid hot oil splashing back towards you.
  6. Press down on the fish (optional: add a fish weight if you have one) in order to have full contact with the surface of the pan. Cook for 4 minutes or until you have achieved that signature blackened crust.
  7. Flip the fish over, and depending on the size, cook for 3 to 5 more minutes achieving a similar sear on the other side. Set aside and rest.
  8. Prepare Tortillas. Heat your tortillas on a dry cast iron pan that's very hot, add a little bit of water in the pan to steam the tortillas slightly.  Cook each side for about 15 seconds until softened.
  9. Cut filet into three even pieces and compose your tacos with filet, curtido, and our favorite, alabama white sauce. Enjoy!

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