Mahi Mahi Fish Tacos
Ingredients will make (8 servings)
3 cups of shredded green cabbage, I prefer fine shreds
1 cup sour cream
½ cup red onion, diced
1 lime, juiced
1/4 teaspoon cumin
1/4 teaspoon salt
8 mahi mahi fillets about 2 oz each
¼ teaspoon cayenne pepper, ground
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon pepper
16 corn tortillas
sliced avocado for garnish
Easy Pico de Gallo Recipe
6 roma tomatoes, diced
1/2 red onion, minced
3 tablespoons chopped fresh cilantro
1/2 jalapeno pepper, seeded and minced
1 lime, juiced
1 clove garlic, minced
1 pinch garlic powder
1 pinch ground cumin, or to taste
Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.
In a large bowl, combine green cabbage, red onion, sour cream, lime juice, cumin and salt. Chill until ready to serve.
In a bowl, mix cayenne, garlic powder, smoked paprika, salt, and pepper. Season each mahi mahi fillet on both sides with the seasoning mix.
Over high heat, sear the mahi mahi fillets for about 1 to 2 minutes each side until cooked
Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and cooked mahi mahi.
Garnish with pico de gallo, sliced avocado, fresh cilantro sprigs and lime juice.
Enjoy with a cold cerveza!