A Fort Lauderdale Home Show Favorite!
When Chef Amanda Currie took the spotlight at the Fort Lauderdale Home Design and Remodeling Show, the crowd quickly gathered and for good reason. Her Blackened Mahi Tacos delivered bold flavor, fresh ingredients, and that perfect balance of heat and brightness that makes South Florida cuisine so memorable.
Many recognize Chef Amanda from her time competing on Season 23 of Hell’s Kitchen “Head Chefs Only” where she showcased her talent on one of television’s most demanding culinary stages. Today, she serves as Executive Chef at Lucky Lou’s Raw Bar, bringing creativity and coastal flavor to every dish she creates.
At the show, these Blackened Mahi Tacos quickly became a fan favorite. Now, you can recreate them at home.
Blackened Mahi Tacos
Yield: 8 tacos
Ingredients
Mahi
- 1 pound mahi, cut into 2-ounce, 3-inch “fingers”
- 1/4 cup blackening seasoning
- 2 tablespoons oil for cooking
- 8 six-inch flour tortillas
Cabbage Slaw
- 1 pound cabbage, thinly sliced
- 1 yellow onion, thinly sliced
- 4 cachucha peppers, thinly sliced
(or substitute 1/2 jalapeño, habanero, or scotch bonnet) - 1/4 cup cilantro, chopped
- 1/2 cup lime juice
- 1 tablespoon salt and pepper, to taste
- 1/4 teaspoon minced garlic
Instructions:
Mix all ingredients in a bowl. Toss well to combine and let marinate for at least 2 hours before use.
Cilantro Lime Crema
- 2 cups sour cream
- 1/4 cup lime juice
- 1 tablespoon sugar
- 1 teaspoon salt and pepper
- 2 tablespoons cilantro, chopped
Instructions:
Place all ingredients in a food processor or blender and blend until smooth. Refrigerate until ready to use.
Corn Salsa
- 2 cups grilled corn, cut from the cob
- 2 tablespoons jalapeño, diced
- 1/4 cup white onion, diced
- 1/2 cup red bell pepper, diced
- 1 tablespoon cilantro, chopped
- 2 tablespoons parsley, chopped
- 1 tablespoon salt and pepper
- 1/4 cup lime juice
- 1/2 teaspoon minced garlic
Instructions:
Combine all ingredients in a bowl and mix thoroughly. Allow flavors to develop for at least 2 hours before serving.
Cooking Instructions
- Heat 2 tablespoons of oil in a sauté pan over medium-high heat.
- Season all sides of the mahi evenly with blackening seasoning.
- Place mahi in the pan and cover with a lid. Cook for 4–5 minutes.
- Flip the fish and cook an additional 2–3 minutes until just cooked through. The fish should flake slightly when touched.
- Warm tortillas in a separate pan or microwave for about 20 seconds until soft and pliable.
To Assemble Each Taco
- Place 1/4 cup cabbage slaw on the tortilla.
- Add 1 tablespoon cilantro lime crema.
- Place one piece of cooked mahi on top.
- Add another tablespoon of crema.
- Finish with 1/4 cup corn salsa.
- Serve with a lime wedge.
A Taste of the Home Show
Chef Amanda Currie and her live cooking demonstration was one of the standout moments of the Fort Lauderdale Home Show, showing how fresh ingredients and thoughtful preparation can turn simple components into something unforgettable.
Whether you’re visiting her at Lucky Lou’s Raw Bar or trying this recipe in your own kitchen, these Blackened Mahi Tacos bring a little bit of that Home Show energy straight to your table. If you recreate these, take a photo and share it with us on social media and tag us @FLHomeShows.
We’d like to thank our Live Culinary Sponsors, Fuse Specialty Appliances and Plumbing, Lifetime Kitchen, Lioher, and Thermador.
The Home Design and Remodeling Show is Florida’s premier expo for the home design and home improvement industry, where thousands of leading industry professionals attend to network, source new products, and discover the latest products and services brought to the Florida market. Additionally, thousands of South Florida homeowners attend to meet experts, become inspired, learn, and shop exclusive deals at the show.
Enjoy! 🌮✨
