Fish Tacos for Two
Ingredients
- 1/4 head (4 ounces) green cabbage, cored and shredded
- 3 tablespoons chopped fresh cilantro
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon vegetable oil
- salt and pepper
- 1/3 cup mayonnaise
- 1-2 teaspoons minced, canned chipotle chilis in adobo sauce
- 1 small clove garlic minced
- 1 teaspoon chili powder
- 2 6-8 ounce skinless mahi-mahi fillets about 1 inch thick
- 6 6 inch corn tortillas, warmed
- lime wedges for serving
- 1 teaspoon oil for slavering on uncooked fish
Directions
1. Slaw: Toss the cabbage, 2 tablespoons cilantro, 1 tablespoon lime juice, 1 tablespoon oil, 1/8 teaspoon salt, a pinch of pepper together in a bowl and set aside for serving.
2. Combine in a separate bowl: remaining 1 tablespoon cilantro, and remaining 1 1/2 teaspoons lime juice with the mayonnaise, chipotles, and garlic. Season with salt and pepper to taste and set aside for serving.
3. Combine the chili powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Pat the mahi-mahi fillets dry with paper towels, then brush with 1 teaspoon more oil and rub evenly with the spice mixture.
Grill on both sides until flaky and opaque. Set aside tented with foil.
To serve cut each fillet into 3 equal pieces Smear each warm tortilla with the mayonnaise mixture, top with the cabbage and a piece of fish and serve with whatever takes your fancy - avocado, salsa would be like icing on the cake. It's great with out those.
The tortillas can be warmed over an open flame for a few seconds on each side, or if you are quick, on the grill. Wrap in foil or a damp towel.
Note
this has a very tasty sauce and coleslaw
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