Prepare the Fish: Rub Mahi-Mahi fillets with Olive Oil, Smoked Paprika, Garlic Powder, Cayenne Pepper, Sea Salt, and Black Pepper. Grill or pan-sear for 3-4 minutes per side, or until cooked through.
Make the Mango Salsa: In a bowl, combine all Mango Salsa ingredients and mix gently. Set aside.
Make the Cilantro-Lime Crema: In a food processor or blender, combine all Cilantro-Lime Crema ingredients and blend until smooth. Set aside.
Prepare the Slaw: In a bowl, combine all Slaw ingredients and toss to combine.
Warm the Tortillas: Warm the tortillas on a dry skillet or over an open flame.
Assemble the Tacos: Flake the cooked fish. Fill each tortilla with flaked fish, Slaw, Mango Salsa, and a drizzle of Cilantro-Lime Crema. Top with sliced avocado and serve immediately.
Ingredients
4
1 pound450 gSustainably Sourced Mahi-Mahi Fillets
1 tbsp15 mLOlive Oil
1 tsp5 mLSmoked Paprika
1/2 tsp2.5 mLGarlic Powder
1/4 tsp1.25 mLCayenne Pepper
SaltTo tasteSea
Black PepperTo taste-freshly ground
1 cup140 gDiced Mango
1/2 cup75 gDiced Red Onion
1/4 cup30 gDiced Jalapeño (seeded)
2 tbsp30 mLCilantro-chopped
1 tbsp15 mLLime Juice
1/2 cup120 mLMexican Crema
1/4 cup30 gCilantro-packed
1 tbsp15 mLLime Juice
1/4 tsp1.25 mLGarlic-minced
1 cup140 gShredded Jicama
1 cup140 gShredded Red Cabbage
1/4 cup30 gRed Onion-thinly sliced
1 tbsp15 mLLime Juice
88Handmade Corn Tortillas
11Avocado-sliced
Equipment
Grill or Skillet
Food Processor or Blender
Bowls
Measuring Spoons
Measuring Cups
Instructions
Prepare the Fish: Rub Mahi-Mahi fillets with Olive Oil, Smoked Paprika, Garlic Powder, Cayenne Pepper, Sea Salt, and Black Pepper. Grill or pan-sear for 3-4 minutes per side, or until cooked through.
Make the Mango Salsa: In a bowl, combine all Mango Salsa ingredients and mix gently. Set aside.
Make the Cilantro-Lime Crema: In a food processor or blender, combine all Cilantro-Lime Crema ingredients and blend until smooth. Set aside.
Prepare the Slaw: In a bowl, combine all Slaw ingredients and toss to combine.
Warm the Tortillas: Warm the tortillas on a dry skillet or over an open flame.
Assemble the Tacos: Flake the cooked fish. Fill each tortilla with flaked fish, Slaw, Mango Salsa, and a drizzle of Cilantro-Lime Crema. Top with sliced avocado and serve immediately.
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