Blackened Mahi Mexican Tortilla Soup with Fire Roasted Corn
A versatile Tortilla soup served with Blacked Mahi Mahi this time, or chicken next time. Easy ingredients for a quick 30 minute meal.
Ingredients
Soup
- 1/2 medium onion chopped
- 1 clove garlic
- 1 red bell pepper
- 1 yellow bell pepper
- 1 spicy pepper jalapeno, habenero, chipotle, anaheim, etc.
- 1 14.5 oz can of fire roasted tomatoes or 2 cups of fresh tomatoes cooked down
- 1 cup fire roasted corn fresh or canned is fine too
- 1/4 cup fresh cilantro
- 3 cups water or vegetable broth or chicken broth
- 1/2 cup salsa verde
- 1 lemon juiced
- 1 lime
- 1/4 cup cilantro
- salt & pepper
Blackened Fish
- 1 tbsp oil olive oil or avocado oil is my preference
- 1 filet per person mahi mahi
- 1 tbsp chili powder
Toppings
- 1/4 cup cilantro chopped
- shredded cheese
- crushed tortilla chips (or tortillas cut into strips and skillet fried)
- fresh avocado chopped
- roma tomatoes chopped
- sour cream optional
Instructions
Soup Base
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Add the chopped onions, garlic, and peppers in a little olive oil until the onions are translucent and lightly browned.
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Add the fire roasted tomatoes, corn, and salt & pepper.
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Add approx 3 cups of water and the salsa (about 1/2 cup)
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Squeeze the juice from one lemon, one lime, and about 1/4 cup of fresh cilantro.
Blackened Mahi (or chicken or whatever protein you'd like to add)
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Wash the fish and pat dry. Coat one side of each fillet (one per person) with salt, pepper, and the chili spices.
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Heat a skillet (preferably a cast iron skillet) with oil
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Sear the Mahi on medium high heat for around 8 minutes or until flakey with an internal temperature of about 137 degrees F.
Put it all together
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For presentation, put each fish in a pasta bowl or shallow dish to serve.
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Cover each bowl with soup.
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Add a squeeze of lime and all your favorite toppings.