S&S GAME PLAN

BYO Blackened
Mahi-Mahi Fish Tacos

with Avocado Salsa, Mexican Street Corn Rice & Seasoned Black Beans

Blackened mahi-mahi, chunky avocado salsa, warm tortillas, street corn rice and seasoned black beans. Bring the whole spread to the table and build your tacos together. No plating required.

Twilight seaside date-night table with blackened mahi-mahi fish tacos, avocado salsa, Mexican street corn rice, black beans and Corona

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SERVES

2

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PREP

20 MIN

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COOK

30 MIN

★

DIFFICULTY

★★☆☆☆

WHAT YOU’RE MAKING

Blackened Mahi-Mahi
with Avocado Salsa

Mexican Street
Corn Rice

Seasoned
Black Beans

THE DRINKS

Mexican Kiss

PER PERSON
2 oz tequila
¾ oz fresh lime juice
4 oz ginger beer
Ice
Lime wedge or wheel

WITH DINNER
Ice-cold Corona with lime

Fill a tall glass with ice. Add tequila and fresh lime juice, top with ginger beer and stir gently. Garnish with lime. Make one for each of you when she arrives. Save the Coronas for dinner.

LEARNING POINT — WHY GINGER BEER WORKSGinger beer brings spice and fizz to balance the citrus and tequila. It also plays nicely with the smoky blackened fish.

S&S Move: Ginger beer is a mixer, not the same thing as ginger ale. Look for the one with some bite.

WHAT YOU NEED

Blackened Mahi-Mahi + Tacos

1 lb mahi-mahi fillets, cut into large taco-sized pieces
1 Tbsp olive oil, plus a little for the pan
1½–2 Tbsp blackening seasoning (check salt level)
8 small flour or corn tortillas
Lime wedges for serving
Tortilla chips for extra salsa

Secret Weapon — Hot Pan
Pat the fish dry before seasoning. A properly hot skillet gives you that flavorful dark crust without turning the fish into rubber.

Double-Batch Avocado Salsa

2 ripe avocados, diced
2 Roma tomatoes, diced
½ cup finely diced red onion
¼ cup chopped fresh cilantro
Juice of 1 lime
Salt, to taste
Half goes on the fish; half goes in a bowl with chips

Mexican Street Corn Rice

1 cup cooked white rice (about ⅓ cup dry)
¾ cup corn kernels, thawed if frozen
1 Tbsp butter
¼ cup crumbled cotija cheese
2 Tbsp chopped cilantro
Juice of ½ lime
¼ tsp chili powder
Salt, to taste

Seasoned Black Beans + Gear

1 (15 oz) can black beans, drained and rinsed
¼ cup water
½ tsp ground cumin
¼ tsp garlic powder
Salt and a squeeze of lime
Cilantro for garnish
Large nonstick or cast-iron skillet
Small saucepan and skillet for corn
Cutting board, knife, bowls and spatula
Instant-read thermometer
Serving platter and tortilla warmer or clean towel

BEFORE SHE GETS THERE

Handle the groceries. Fish cold, avocados ripe, tortillas ready, Corona in the fridge. You’re cooking dinner, not running a scavenger hunt.
Get the salsa ingredients ready. Dice the tomatoes and red onion, chop cilantro, and juice the lime. Cut and mix the avocado close to serving so it stays bright.
Get the rice started. Cook the white rice ahead and keep it covered. Char the corn and finish the street-corn rice later.
Prep the beans. Drain and rinse them. Put cumin, garlic powder and the saucepan within reach.
Prep the fish. Cut into big taco-sized pieces, pat dry, cover and refrigerate. Season just before cooking.
Set up the drinks. Chill the ginger beer and tequila if you like, slice limes and put two glasses out. Corona stays cold until dinner.
Clean up the scene. Clear the counters, empty the sink, put chips in a bowl, and set the table for sharing.
Clean yourself up. Fresh shirt, brush your teeth, and go easy on the cologne. She should notice it when she gets close, not from the driveway.
Give the bathroom a quick check. Clean sink, fresh hand towel, toilet paper. Basic stuff, champion.
Set the mood. Music on, harsh lights off. Make it look like a date, not a Tuesday-night meal-prep operation.

The table’s set.
The drinks are cold.
It's game time.

PLAY BY PLAY

HANDLE YOUR BUSINESS BEFORE SHE GETS THERE
Chill the Corona and ginger beer. Dice the tomatoes, red onion and cilantro for the avocado salsa. Cut the limes. Keep the avocado whole until closer to serving so it stays green. Set out the platter, bowls, chips and tortillas. You’re building a taco night, not auditioning for a juggling act.
GET YOUR SUPPORTING CAST READY
Cook enough white rice to yield 1 cup cooked rice . Drain and rinse 1 can black beans . Pat 1 lb mahi-mahi dry and cut into generous taco-size pieces. Season all over with blackening seasoning and a little oil. Keep the fish chilled until cooking time.
SHE’S HERE — MAKE THE MEXICAN KISS
Fill two glasses with ice. For each drink, add 2 oz tequila and ¾ oz fresh lime juice , then top with 4 oz ginger beer . Give it a gentle stir and garnish with lime. Hand her a drink. The stove can survive without you for five minutes.
BEANS FIRST — BECAUSE THEY DON’T NEED BABYSITTING
Put the drained black beans in a small saucepan with ¼ cup water , ½ tsp cumin , ¼ tsp garlic powder and salt to taste. Simmer gently for 8–10 minutes . Add a squeeze of lime and a little cilantro. Keep warm on low.
GIVE THE CORN SOME ATTITUDE
Heat a skillet over medium-high. Add ¾ cup corn and let it char in spots, about 4–5 minutes . Stir in 1 tbsp butter , 1 cup cooked white rice , ¼ cup cotija , 2 tbsp cilantro , juice of ½ lime , ¼ tsp chili powder and salt to taste. Keep warm. Street corn flavor without turning the rice into a salad.
MAKE THE AVOCADO SALSA — DOUBLE ON PURPOSE
Gently combine 2 diced ripe avocados , 2 diced Roma tomatoes , ½ cup finely diced red onion , ¼ cup chopped cilantro , juice of 1 lime and salt to taste. Keep it chunky. Set half aside in a serving bowl with tortilla chips. The other half is going on the fish. Yes, you made extra. That’s called planning.
WARM TORTILLAS. DON’T TURN THEM INTO FRISBEES
Warm 6–8 small tortillas in a dry skillet for about 20–30 seconds per side , or wrap and warm according to the package. Stack in a clean towel to keep soft. Cold tortillas are a sad way to treat good fish.

LEARNING MOMENT — WHY DRY FISH MATTERS Patting the mahi dry helps the seasoning sear instead of steam. A hot pan plus a dry surface gives you that flavorful blackened crust.

S&S Move: Let the pan do its job. Flip once when the fish releases easily.

NOW THE STAR GETS THE PAN
Heat a large skillet over medium-high with 1–2 tbsp neutral oil . Add the seasoned mahi-mahi pieces in a single layer. Cook roughly 3–4 minutes per side , depending on thickness, until opaque and the thickest piece reaches 145°F . Work in batches if necessary. Let the crust develop; don’t keep poking it.
DON’T RUIN IT AT THE FINISH LINE
Transfer the fish to a large platter. Spoon half the avocado salsa over the fish, leaving those blackened edges visible. Add lime wedges. Taste the rice and beans once more. A final squeeze of lime fixes a surprising number of problems.
PUT THE WHOLE DAMN NIGHT ON THE TABLE
Bring out the mahi platter, warm tortillas, Mexican street corn rice, seasoned black beans, extra salsa and chips. Open two ice-cold Coronas and add lime wedges. Everybody builds their own tacos. You’re the host, not a short-order cook.
NO PLATING TONIGHT
Set the platter in the middle, sit down, and build your own tacos together. One fish taco becomes two. Chips disappear. That’s the plan working exactly as intended.

S&S SAVE — FISH COOKING TOO FAST? Blackening spices getting too dark before the center is cooked? Lower the heat to medium and finish gently. Use a thermometer: mahi-mahi should reach 145°F . Burnt spices are not a personality trait.