I’m dreaming of warm place of times gone by. This chilly weather has long outlived its stay. Let’s make a meal requested by my husband: Grilled Fish Taco’s. More specifically, tacos from San Diego.
A few years ago, we attended a wedding in Carlsbad. In our very small and compact economy car, we barely made it up the hill to the beach.
But, the beaches, food, weather was so wonderful we didn’t car about our egg mobile! We keep enjoying these amazing tacos with lobster, shark, fish, and any seafood you could think of. It was time to make a recipe I had collected and completely forgot about.
Here goes…Mahi Mahi Tacos with Citrus Slaw
- juice of 1/2 orange
- juice of one lime
- 2 tablespoons Greek Yogurt
- kosher salt and black pepper
- 1/4 small cabbage shredded
- 1/2 yellow onion diced
- 1/2 cup cilantro chopped
- 1 cup corn cut from 1 ear corn
- 1 jalapeno minced (optional)
- 1 pound mahi mahi fillet
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 8 small tortillas, warmed
In a small bowl, whisk the orange and lime juices, Greek Yogurt, salt, and pepper.
In a large bowl, add the cabbage, onion, corn, cilantro. Pour dressing over slaw and toss to combine.
Meanwhile, heat the grill pan or non stick skillet over medium-high heat.
Season the fish with onion powder, garlic powder, and cumin. Cook until opaque and flakes with a fork 2 -3 minutes per side
Warm your tortillas in a non stick skillet for a few seconds per side.
Serve the fish with the tortillas and the slaw. Feel free to garnish with your favorite taco toppings. We love to garnish with pico de gallo, cheese and an avocado slice.