馃洅 Ingredients
馃悷 Blackened Mahi-Mahi
1 lb (450g) mahi-mahi (cut into slider-size pieces)
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp cumin
½ tsp chili powder
¼ tsp cayenne (optional 馃敟)
Salt & pepper
Juice of ½ lime 馃崑
馃キ Mango Slaw
1 cup shredded cabbage 馃ガ
1 ripe mango (diced) 馃キ
1 tbsp lime juice
1 tsp honey or maple syrup
Pinch of salt
馃ゥ High-Protein Coconut-Lime Crema
½ cup Greek yogurt (or dairy-free alternative)
2 tbsp coconut milk 馃ゥ
1 tbsp lime juice
1 clove garlic
Salt & pepper
馃崬 For Serving
Slider buns (brioche preferred)
Optional: fresh cilantro 馃尶
馃懆馃嵆 Instructions
馃敟 1. Sheet Pan Fish
Preheat oven to 220°C (425°F).
Toss mahi-mahi with olive oil, spices, salt & pepper.
Spread on a lined sheet pan.
Bake 10–12 minutes until flaky with slightly crisp edges.
Finish with fresh lime juice.
馃キ 2. Make the Slaw
Toss cabbage, mango, lime juice, honey, and salt.
馃憠 Sweet + tangy + crunchy perfection.
馃ゥ 3. Blend the Crema
Mix or blend yogurt, coconut milk, lime juice, garlic, salt &
pepper until smooth and creamy.
馃崝 Assemble the Sliders
Toast slider buns lightly
Add blackened mahi-mahi 馃悷
Top with mango slaw 馃キ
Drizzle generously with coconut-lime crema 馃ゥ
Garnish with cilantro 馃尶
馃憠 Every bite = smoky + sweet + creamy + tropical vibes
馃槏馃敟
馃敟 Pro Tips
Broil fish for 1–2 minutes for extra char
Add jalape帽os for a spicy kick 馃尪️
Use Hawaiian rolls for extra sweetness
Serve with lime wedges for extra zing 馃崑
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