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Sheet Pan Blackened Mahi-Mahi Lettuce Wraps Recipe with Avocado Crema

Sheet Pan Blackened Mahi-Mahi Lettuce Wraps with High-Protein Avocado Crema

There's something truly special about a meal that’s not only bursting with flavor but also brings back memories of sunny days by the beach. Sheet Pan Blackened Mahi-Mahi Lettuce Wraps with High-Protein Avocado Crema and Radish Slaw are just that kind of dish. It’s quick, easy, and packed with vibrant flavors that will transport you straight to a tropical paradise.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tropical
Ingredients Equipment Method Notes

Ingredients
  

For the Blackened Mahi-Mahi
  • 4 fillets Mahi-Mahi Fresh or frozen
  • 2 tbsp olive oil Adds richness and helps the spices stick.
  • 1 tbsp smoked paprika Gives a beautiful color and smoky flavor.
  • 1 tsp cayenne pepper For a kick that you can adjust.
  • 1 tsp garlic powder For savory, aromatic touch.
  • 1 tsp onion powder Adds depth.
  • 1 tsp dried oregano Brings a hint of earthiness.
  • Salt and pepper To taste.
For the Avocado Crema
  • 1 avocado ripe
  • 1 cup Greek yogurt
  • 1 tbsp lime juice
  • Salt To taste.
For the Radish Slaw
  • 1 cup sliced radishes
  • 2 cups shredded cabbage
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • Salt and pepper To taste.

Equipment

  • Oven
  • sheet pan
  • Blender or food processor

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: In a small bowl, combine smoked paprika, cayenne pepper, garlic powder, onion powder, dried oregano, salt, and pepper. Rub the olive oil over the Mahi-Mahi fillets and then coat them evenly with the spice mixture.
  3. Step 3: Place the seasoned Mahi-Mahi fillets on a sheet pan lined with parchment paper. Bake for 12-15 minutes, or until the fish flakes easily with a fork.
  4. Step 4: In a blender or food processor, combine the avocado, Greek yogurt, lime juice, and salt. Blend until smooth and creamy. Adjust seasoning if necessary.
  5. Step 5: In a bowl, mix the sliced radishes and shredded cabbage. Drizzle with apple cider vinegar, olive oil, salt, and pepper. Toss to combine.
  6. Step 6: Once the Mahi-Mahi is cooked, remove it from the oven. To assemble, place a piece of Mahi-Mahi in a lettuce leaf, top with radish slaw, and drizzle with avocado crema.
  7. Step 7: Serve immediately with lime wedges on the side, if desired.

Notes

To store, place any leftovers in an airtight container in the fridge. They will stay fresh for up to 2 days. The avocado crema may brown slightly, but a squeeze of lime juice can help keep it vibrant.