Oh my goodness. Go make these right now. RIGHT. NOW. So fresh and full of flavor! I love the fish tacos at one of our local restaurants, but I wanted to try making them at home, too. My roommate is out of town this weekend, and since he’s not a big fan of fish, it was a great time to make them. So, I picked up some Mahi Mahi this afternoon and whipped these up for a fabulous dinner. I had recently bookmarked a Chipotle Mayonnaise and Margarita Slaw recipe from Confections of a Foodie Bride, and I thought they’d both complement the fish tacos perfectly. While I didn’t make my own mayonnaise, I used her recipe as inspiration and just added a chipotle pepper to store-bought mayonnaise. These hit the spot!
Fish Tacos with Chipotle Mayonnaise and Margarita Slaw
Source: Mayonnaise inspiration and slaw adapted from Confections of a Foodie Bride
2 Mahi Mahi fillets (or another firm white fish), 1-1 1/2 inch thick (about 1 1/4 pounds)
1 Tablespoon canola or vegetable oil
Juice of half of a lime
1 teaspoon chopped fresh cilantro
Salt and pepper
Chipotle Mayonnaise (recipe below)
Margarita Slaw (recipe below)
Whole Wheat Soft tortillas
Preheat a broiler on high heat (you can also use a grill). Place oven rack 2-3 inches from the broiler heat. Combine the vegetable oil, lime juice, and cilantro in a small bowl. Rinse and pat dry the fillets and place on a cookie sheet. Brush the top of each fillet with the oil mixture, and sprinkle with salt and pepper. Broil for 6-9 minutes, depending on thickness. Note: when using the broiler, I leave the oven door slightly ajar and I do not leave the kitchen. If the oven door is left closed, the broiler can become too hot, and the oil on the cookie sheet can catch fire from the flames. The fish is done when it begins to flake, and has is opaque or white all the way through. My fillets were 1 1/2 inches thick and took about 8 minutes to cook through. Remove the skin from the mahi mahi fillets and slice the fish into thin strips. To assemble the tacos, spread some chipotle mayonnaise on a tortilla. Top with strips of fish and slaw. Garnish with additional cilantro and a squeeze of lime juice.
1/4 cup mayonnaise
1 chipotle pepper, packed in Adobo sauce
Finely chop the chipotle pepper or blend in a food processor, add it to the mayonnaise, and stir. Store in the refrigerator.
2 cups shredded cabbage (or rainbow salad or coleslaw mix)
1 carrot, shredded
1/4 of a red onion, thinly sliced
1 Tablespoon chopped fresh cilantro
1 Tablespoon canola oil
The zest of one lime
2 Tablespoons fresh lime juice
1 Tablespoon Tequila
Dash of Cholula or Tabasco
Salt and black pepper, to taste
Place cabbage, carrot, onion, and cilantro in a large bowl. In a small bowl, whisk together the oil, lime zest, lime juice, tequila, and Cholula. Pour over cabbage and toss to coat completely. Season with salt and pepper. Serve cold.