Clean Recipes, Dairy-Free, gluten-dairy-free, Gluten-Free, Main Meals, Paleo, Recipes, Seafood, Semi-Vegetarian

Grilled Fish Tacos (Mahi Mahi)

April 29, 2015

Grilled Fish Tacos (Mahi-Mahi) with Salsa

E:  We are still watching NBA playoffs at our house. This Saturday we had my hubby’s brothers come watch the game with us. My sister-in-law Jocelyn was going to bring some guacamole, so she inspired me to make fish tacos. These turned out so delicious. I found the recipe on chow.com. The fish and slaw were slightly modified, I improvised a little with the recipe to make it more my taste. I also made a delicious salsa which was perfect with the fish.

[The salsa can also be used as a marinade. However, I decided not to put spice on the actual fish other than the little bit of cayenne because my sister-in-law is very sensitive to spicy foods.]

I served these with mexican rice and a grilled corn salad (lemon, parmesan, olive oil, salt and pepper). This was the main meal. I also made beef taquitos as an appetizer that could have been eaten with the guacamole my sister Jocelyn made.  The fish tacos would have been enough, but you just never know. My mom taught me that it’s always better to make more food, than not enough. I love that about Mexican households, the people are so hospitable.  I want to make people comfortable, and not leave my house hungry. So we had a feast.

We had a great time. I think it helped that the Warriors swept the Pelicans. Off we go to round 2 of playoffs. I think these tacos are great for any taco tuesday, or for cinco de mayo coming up.  Buen provecho.


fish:

1 pound mahi mahi (firm white fish)

2 limes, halved

1 colossal garlic clove, minced

¼ teaspoon cumin

¼ teaspoon cayenne

1 tablespoon olive oil

kosher salt and pepper (s +p)

 

slaw:

½ red cabbage, thinly sliced

¼ red onion, thinly sliced

¼ cup fresh cilantro, chopped

½ tablespoon honey

2 limes

1 teaspoon of rice wine vinegar

1 tablespoon olive oil

s + p

 

corn tortillas

garnishes:

sliced avocado

mexican sour cream (cacique),

cilantro, chopped

lime juice

 

salsa:

3 medium jalapenos, roasted

1 roma tomato, roasted

3 tomatillos, roasted

¼ cup of olive oil

2 tablespoons cilantro, roughly chopped

1 colossal garlic clove, minced

 

[Make the salsa ahead of time and store in refrigerator.]

 

Marinade the fish (pescado). Place fish in baking dish and squeeze two limes over it. Add garlic, cumin, cayenne, olive oil, salt and pepper. Marinade for at least 15 minutes.

 

Make Slaw. Combine the thinly sliced cabbage, chopped cilantro and thinly sliced red onion in a bowl. Drizzle 1 tablespoon of olive oil. Season with salt, pepper, ½ tablespoon of honey, 1 lime and 1 teaspoon of rice vinegar. Mix everything so the slaw is coated with all ingredients.

 

Warm up tortillas and place in tortilla holder wrapped by a towel. (servilleta tejida)

 

Heat grill to medium heat. Make sure you grease the grill so the fish does not stick. Cook fish on each side for about 3 minutes. Flip it only once to prevent fish from breaking up too much. You also want to have nice grill marks on the fish. Transfer to fish and use a fork to break apart fish at their natural grooves.
Assemble your tacos. Tortilla at bottom. Then fish and salsa. Top with slaw and any additional garnishes mentioned here.

 

Tip: If you want to keep this paleo, you can place the fish on top of the slaw and top it with salsa and avocado. It’s good any way.

 

Salsa:

Roast all of the jalapenos and tomatoes on a comal (a thin smooth flat griddle), or over a pan if you don’t have one. You want them to have some charring to add the smoky flavor. Let them cool off in a plastic bag. This will continue to steam cook them so it’s okay if they are not fully cooked when you remove them from the pan. Then remove the seeds from the jalapeno. Add all ingredients to a blender and pulse until you achieve consistency you want. Some people like the salsa chunkier. Place in serving dish and let it cool in your refrigerator until ready to eat.

 

 

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