WITH ANGI BOSELLI Presented by BLACKENED FISH TACOS INGREDIENTS 2 oz garlic powder 2 oz onion powder 2 oz dried thyme 4 oz paprika 2 oz cayenne pepper 2 lb Mahi, cut into 1-inch thick strips 1 head Bibb lettuce, leaves separated 1 cup Mexican blend shredded cheese 1 avocado, sliced 2 cups pico de gallo METHOD Mix fi rst 5 ingredients together in a mixing bowl. Reserve in an airtight container. Heat a cast iron pan on high heat. Season fi sh with salt, pepper and blackening spice to taste. Add fi sh to pan; cook 4 minutes. Turn fi sh over; cook additional 4 minutes. Assemble tacos by placing 1–2 pieces of Mahi into lettuce leaf. Add cheese, avocado, and pico de gallo.