Taco Thursday

It's Thursday and time to shake it up with Mahi Mahi Fish Tacos.

Cook's Notes: Fish Taco recipes are plenty and there are many variations. I think what makes a good fish taco is using a fish that can stand up to the cooking. Tilapia will probably crumble under the heat, so you want to have a good fish that will stick together when you eat it and Mahi will do just that. Plus when you have a good fish you don’t need to add a bunch of “stuff” to surround it. Let the fish be the star and just top it with the essentials. It's not often a Minnesotan can find Mahi Mahi, a Hawaiian favorite locally. It was a recent lucky find at an Up North seafood market. Pair the meal with blue corn chips,  fruit and a lime twist.

Cooking Tip: The cook time for Mahi Mahi is fast. And the trick to grilling perfect fish is to have a well-greased cooking surface. Place the Mahi Mahi fish on the grate and set a timer for 1 ½ minutes, twist the fish a quarter turn. Time it for another 1 ½ minutes then give it a gentle turn to the opposite side. Set the timer for 1 ½ minutes once again. That’s when you glaze the grilled fish Mahi Mahi with a Honey Lime Glaze. Grilling fish on foil is another  option.


Mahi Mahi Grilled Fish Tacos with Cabbage Slaw and Avocado Crema
Recipe serves 2-3 with 1 large fillet Mahi Mahi
Honey Lime Glaze Ingredients:
2 TB. lime juice. 2 TB. olive oil, 1 TB. rice wine vinegar, 1 TB. honey, salt and pepper
Directions:
Add the lime juice, vinegar, and honey to a bowl. While whisking slowly add the olive oil. Throw in a pinch of salt and pepper to balance the flavor. Brush glaze on the Mahi Mahi last few minutes of grilling time. Let fish rest 5 minutes and dice.

Cabbage Slaw Ingredients and Dressing:

• 1 small package of coleslaw mix (combination of red and green cabbage with carrots) 
• 1 cup red onion, very thinly sliced
• 3 large scallions (white and light green parts), thinly sliced
• 1 jalapeño, seeded and minced
• 1/2 cup cucumber, diced 
• 1/2 cup Miracle Whip 
• 1/2 cup plain Greek yogurt or sour cream
• 1/4 cup fresh lime juice
• 2 TB. granulated sugar or honey
• 1/2 tsp. ground cumin 
• 1/4 tsp. chipotle powder (optional)
• 1 avocado, peeled, pitted and diced 
• Sea salt and freshly ground black pepper, to taste

Cabbage Slaw Directions: 

• Combine the coleslaw mix, onions, scallions, cucumbers and jalapeño in a large bowl.
• In a medium bowl, whisk the mayonnaise, yogurt or sour cream, lime juice or lime juice and vinegar, sugar or honey, cumin, chipotle powder and diced avocado. Whisk until smooth and creamy.
• Pour the dressing over the cabbage mixture and toss to combine. Season with salt and pepper to taste. Cover and refrigerate for at least 20 minutes before serving and up to 1 day. (If refrigerating for more than an hour or so, drain off any liquid that pools at the bottom of the bowl just prior to serving.)

Taco Assembly:

Warm 6 small corn or flour tortillas. Divide Mahi Mahi chunks among the flour tortillas. Add 2 tablespoons of slaw mixture to each tortilla. Roll and serve.