My husband LOVES fish tacos, so when I saw this recipe for them, I knew that it was a must.
I really liked the crunch from the cabbage and the flavor from the adobo sauce.
I didn’t have mahi mahi on hand, so I just used what I had, and that was perch. Feel free to use any fish you have or can easily get. Also, the adobo sauce can be found at either a latin market or the international aisle at your local grocery store.
For the tacos:
1 1/2 pounds mahi mahi, cut into 12 equal parts
2 tsp salt
1 tsp pepper
2 tsp ground cumin and 2 ground tsp coriander, mixed together
2 Tbsp vegetable oil
12 corn tortillas
chipotle adobo sauce
For the cilantro cabbage:
1 avocado, diced large
1 Tbsp chopped cilantro
juice of 1 lime
1/3 cup shredded cabbage
1 tsp salt
What to do:
Preheat grill to med-high.
Season both sides of fish with salt, pepper, and cumin-coriander mix. Lightly oil each piece and cook for 3 minutes each side.
Remove the fish and let rest for at least 2 minutes.
While the fish is on the grill, you can prepare taco toppings. In a medium bowl, combine avocado, cilantro, lime juice, cabbage, and salt. Toss well.
To warm the tortillas, place them directly on the medium flame of a gas stove or heat in a nonstick pan.
Fill each tortilla with 1 piece of fish, a tsp of chipotle adobo aioli and equal portions of the cilantro cabbage.
Source: The Busy Mom’s Cookbook by Antonia LofasoYum