½ to 1tspcayenne pepperAdjust to personal heat preference
3cupsgreen cabbage, finely shredded
1cupred cabbage, finely shredded
1largecarrot, finely shredded
⅓cupGreek yogurt, plain
1TBapple cider vinegar
1tspmustard, Dijon or other spicy variety
Combine the ingredients for the Blackened seasoning in a small bowl and stir to combine. Set aside.
To prepare the coleslaw, add the shredded cabbage and carrot to a large, non-reactive bowl. Whisk the Greek yogurt, apple cider vinegar, ground cumin, Dijon mustard, and lime juice together in a smaller bowl and pour over top of the vegetables. Season with salt and black pepper, to taste, and toss to combine. Set aside.
Generously season both sides of the mahi-mahi with the blackened seasoning and rub to cover the entire fish and to make sure it adheres well. Carefully slice the fish into bite-sized pieces and set aside.
Heat the olive oil to a large cast iron or other skillet over medium-high heat until shimmering. Once heated, add the seasoned fish and cook until opaque and flaky, approximately 3-4 minutes per side. Remove from heat and set aside.
To serve, evenly divide the blackened fish between the 8 tortillas and top with cole slaw. If desired, top with sliced jalepenos, thinly sliced radish, and cilantro leaves. For a big punch of flavor, drizzle on some of our Creamy Avocado Sauce.