Easy Mahi Mahi Fish Tacos with Lime Slaw
Prep time
Cook time
Total time
Author: Adapted from the Culinary Institute of America
Serves: 8 people
Ingredients
- FISH
- 2 lb mahi-mahi
- ½ cup vegetable oil
- 3 tbsp lime juice
- 5 tsp chili powder
- 1½ tsp ground cumin
- 1½ tsp ground coriander
- 1½ tsp minced garlic
- Salt, to taste
- Flour tortillas (quantity to taste)
- Habanero Sauce or Hot Chili Sauce (optional, quantity to taste)
- SOUTHWESTERN SLAW
- 3 cups fine-shredded green cabbage
- 3 tsp lime juice
- 3 tsp honey
- 3 tbsp minced red onion
- 3 tsp minced jalapeños
- 3 tsp chopped cilantro
- Salt, to taste
- CHIPOTLE TOMATO SALSA
- 2 cup medium-dice tomatoes, seeded before dicing
- 3 tbsp minced red onion
- 1 tsp red wine vinegar
- 1 canned chipotle pepper, minced
- Salt, to taste
- 2 tbsp cilantro, chopped
- LIME SOUR CREAM
- ½ cup sour cream
- ½ tsp finely grated lime zest
- 2 tsp lime juice
Instructions
- FISH
- Cut the mahi-mahi into 16 equal slices. In a bowl, mix in the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade on a large plate.
- Grill the fish over direct heat until the flesh is firm and well-marked, about 2 minutes. Turn it over and grill until cooked through, about 1½ to 2 minutes more.
- Grill the tortillas about 15 seconds on each sides.
- Place pieces of mahi-mahi on each tortilla, top with the Southwestern Slaw, the Chipotle Tomato Salsa and add a dollop of Lime Sour Cream, fold in half, and serve immediately. You can add a few drops of Habanero Sauce or Hot Chili Sauce if desired.
- You can also put everything on the table and let people assemble their own taco
- SOUTHWESTERN SLAW
- Combine all the ingredients in a large bowl.
- Let the slaw marinate for at least 30 minutes before serving.
- CHIPOTLE TOMATO SALSA
- Mix all the ingredients in a medium bowl.
- LIME SOUR CREAM
- Mix all the ingredients in a small bowl.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/grilled-fish-tacos/