Back from a trip south and stuffed full of local seafood I thought I would post this recipe for fish tacos. It's a great dish for both summer entertaining and quick week night suppers. If you use it for a casual dinner party it's great to set up a taco bar and grill your fish right before serving. My dinner party menu would be Margarita Shrimp Cocktail, Fresh Guacamole and Salsa, Fish Tacos, and Fried Ice Cream. The entire menu is an easy do ahead party so you can enjoy your guests and not be stuck preparing food all night.
2 pounds Mahi Mahi
Char Crust Smokey Spicy Southwest or Blackened Seasoning
Vegetable oil to oil grill
1 cup mayo
½ cup sour cream
1-2 chipotle peppers in adobo
Juice of two limes
Zest of ½ limes
½ cup olive oil
1 T honey
¼ cup chopped cilantro
Salt and pepper to taste
12 Corn Tortillas
Monterey Jack Cheese, grated
To prepare Spicy Cream mix mayo and sour cream in small bowl. Chop 1-2 chipotle peppers and mix with cream. Add small amount of adobo sauce until desired flavor is achieved. Set aside.
For Cilantro Lime Slaw slice washed green cabbage into very thin slices and add to medium mixing bowl. In small bowl add olive oil, lime juice, zest, honey, and chopped cilantro and pulse with immersion blender until smooth and creamy and most of cilantro is blended. Salt and Pepper to taste. Toss dressing with cabbage. Set aside.
Wrap corn tortillas in foil.
For fish rub fillets with your choice of seasoning. Preheat grill to medium heat. Once grill is heated rub grate with oil soaked paper towel. Place foil packet of tortillas on grill. Place fish on grill and allow staying in place until fish is almost cooked through, turning once to finish cooking process.
To serve set up platter with fish broken into pieces about 2”x4”. Surround fish with cabbage slaw. Place salsa, Guacamole, Monterey Jack cheese, and spicy cream in serving dishes. Arrange taco bar so guests can make their own tacos.
Serves 6
Mahi Mahi Fish Tacos
2 pounds Mahi Mahi
Char Crust Smokey Spicy Southwest or Blackened Seasoning
Vegetable oil to oil grill
Spicy Cream
1 cup mayo
½ cup sour cream
1-2 chipotle peppers in adobo
Cilantro Lime Slaw
½ head green cabbageJuice of two limes
Zest of ½ limes
½ cup olive oil
1 T honey
¼ cup chopped cilantro
Salt and pepper to taste
12 Corn Tortillas
Monterey Jack Cheese, grated
To prepare Spicy Cream mix mayo and sour cream in small bowl. Chop 1-2 chipotle peppers and mix with cream. Add small amount of adobo sauce until desired flavor is achieved. Set aside.
For Cilantro Lime Slaw slice washed green cabbage into very thin slices and add to medium mixing bowl. In small bowl add olive oil, lime juice, zest, honey, and chopped cilantro and pulse with immersion blender until smooth and creamy and most of cilantro is blended. Salt and Pepper to taste. Toss dressing with cabbage. Set aside.
Wrap corn tortillas in foil.
For fish rub fillets with your choice of seasoning. Preheat grill to medium heat. Once grill is heated rub grate with oil soaked paper towel. Place foil packet of tortillas on grill. Place fish on grill and allow staying in place until fish is almost cooked through, turning once to finish cooking process.
To serve set up platter with fish broken into pieces about 2”x4”. Surround fish with cabbage slaw. Place salsa, Guacamole, Monterey Jack cheese, and spicy cream in serving dishes. Arrange taco bar so guests can make their own tacos.
Serves 6
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