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Blackened Mahi Mahi Tacos with Black Bean Chili and Creamy Tomato Relish

Serves: 3
Blackened Mahi Mahi Tacos with Black Bean Chili and Creamy Tomato Relish
  • Blackened Mahi Mahi Tacos

    INGREDIENTS

    • 3 Contigo® Tortilla(s), Flour 6-inch
    • 6 oz. mahi mahi, fillet(s) (cut into strips)
    • 2 Tbsp. blackening seasoning
    • 3 oz. Brilliance® Premium Oils Canola Oil, Blend
    • 3 oz. Smokey Black Bean Chili
    • 3 oz. Peak Fresh Produce® Cabbage, Shredded
    • 3 oz. Creamy Tomato Relish

    INSTRUCTIONS

    Blacken mahi, lay 2 strips on each tortilla. Spoon 1 oz. black bean chili over mahi. Spread 1 oz. cabbage over chili. Spoon 1 oz. tomato relish over cabbage. Serve with lime and cilantro if desired.

  • Smokey Black Bean Chili

    INGREDIENTS

    • 1 oz. Piancone® Oil, Olive, Pure
    • 1 oz. chorizo, cooked (diced)
    • 2 Tbsp. onion(s), Spanish (small dice)
    • 2 Tbsp. Peak Fresh Produce® Pepper(s), Red Bell (small dice)
    • 3 Contigo® Pepper(s), Jalapeño (seeded & diced small)
    • 1/2 tsp. Burst™ Spices Garlic, Minced
    • 1/2 tsp. Roma® Cumin, Ground
    • 1/2 tsp. Burst™ Spices Chili Powder
    • 1 tsp. West Creek® Tomato Paste
    • 1 lb. beans, black dried (presoaked)
    • 8 oz. West Creek® Broth, Chicken
    • 1/4 tsp. thyme, fresh (chopped)
    • 1/4 tsp. oregano, fresh (chopped)
    • to ta salt and pepper

    INSTRUCTIONS

    Sauté onion, pepper, jalapeño and chorizo in olive oil. Add garlic, cumin, Chili powder and tomato paste, sauté briefly. Add beans and chicken broth. Bring to boil, reduce to simmer and cook until beans are tender. Stir in thyme and oregano, season and serve.

  • Creamy Tomato Relish

    INGREDIENTS

    • 2 Peak Fresh Produce® Tomato(es) (seeded, diced small & drained)
    • 2 Tbsp. Nature's Best Dairy® Sour Cream
    • 1 Tbsp. Peak Fresh Produce® Cilantro (chopped)
    • to ta salt and pepper

    INSTRUCTIONS

    Mix all ingredients and refrigerate