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Ingredients

½ head lettuce, shredded 1 large tomato, chopped ½ large mango, chopped ½ large red onion, chopped ½ red bell pepper, chopped 1 cup chopped fresh cilantro 4 tablespoons mayonnaise, divided 2 tablespoons sriracha sauce, divided 1 teaspoon lemon juice, divided 1 teaspoon salt 1 teaspoon ground black pepper ½ pound large shrimp, peeled and deveined ½ pound mahi mahi fillets 2 ½ tablespoons extra-virgin olive oil, or to taste 1 tablespoon blackening seasoning (such as Louisiana Fish Fry Products) ½ teaspoon Cajun seasoning 2 (8 inch) flour tortillas, warmed

Nutrition Info

830.2 calories carbohydrate: 59.3 g cholesterol: 266.3 mg fat: 45.1 g fiber: 8.7 g protein: 48.1 g saturatedFat: 7.1 g servingSize: - sodium: 3349.8 mg sugar: 19.6 g transFat: : - unsaturatedFat: : -

Combine lettuce, tomato, mango, red onion, red bell pepper, and cilantro in a medium bowl and mix thoroughly. Add 2 tablespoons mayonnaise, 1 teaspoon sriracha sauce, and 3/4 teaspoon lemon juice, mix together. Add salt and pepper. Refrigerate salsa until ready to serve.
Mix 2 tablespoons mayonnaise, 1 tablespoon sriracha sauce, and remaining lemon juice in a small bowl.
Coat shrimp and mahi mahi fillets with 1 1/2 tablespoons olive oil and cover with blackening and Cajun seasoning. Heat 1 tablespoon oil in a skillet over medium-high heat. Add fillets, cook until fish is golden, firm, and easily flaked with a fork, 3 to 4 minutes per side. Place fillets on a plate. Add shrimp to the pan, cook until opaque, about 3 minutes per side.
Spread a layer of the sriracha-mayonnaise sauce over each tortilla. Add shrimp to 1 tortilla and mahi mahi to the other. Add mango salsa to both.

2 large tacos

Spicy blackened mahi mahi and shrimp tacos with fresh mango salsa. Garnish with more cilantro if you like.