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Food & Entertaining

Grilled Mahi Mahi Tacos

Author: Chef Allan Schanbacher
Issue: January, 2009, Page 245
Makes 12 tacos

1½ pounds mahi mahi fillet, skinned and filleted into ½-inch strips
2 tablespoons olive oil
12 (6-inch) flour tortillas
Kosher salt
Freshly ground black pepper
2 cups shredded green cabbage
4 tomatoes, cut into wedges
Lime wedges

Cilantro-Chile Sauce
Makes 11/4 cups

1 cup Crema or sour cream
¼ cup cilantro leaves
1 to 2 charred jalapeƱo pepper, seeds removed for less heat
1 tablespoon lime juice
Kosher salt, to taste
Freshly ground black pepper, to taste

Place first four ingredients into a blender or small food processor and blend until smooth. Season to taste with salt and pepper.

Photo by Werner Segarra
 
1. Heat grill to high. When hot, brush grill bars and rub lightly with oil. Lay fish slices on a platter and brush with olive oil on both sides. Season each side with salt and pepper. Lay fish slices on the prepared grill and cook 2 to 3 minutes. The fish should just be cooked through and opaque. Place fish onto a warm platter and cover.
2. Quickly grill both sides of the tortillas and place in a tortilla warmer or a bowl covered with a towel.
3. Place 1 or 2 pieces of fish on a tortilla. Top with shredded cabbage, tomato, lime wedges, and cilantro-chile sauce and hot sauce on the side.


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