I live in the San Diego area. If we’re known for anything food wise, it is for fish tacos. They can be amazingly delicious. There’s something about them that makes me feel good inside. They are light, fresh, and packed full of flavor. The weird thing is that my son loves them. He’s 4 years old and a picky eater. But, he loves fish tacos and I am happy to oblige. Brain food, right?
1 lb mahi mahi (or other white fish)
1/4 cup olive oil
1 lime, juiced
1 tablespoon chili powder
1 jalapeno, diced
1/4 cup cilantro, chopped
8 corn tortillas
2 cups shredded cabbage
2 tablespoons red wine vinegar
salt and pepper
1 avocado, cubed
1/2 onion, diced
2 limes, quartered
1. Combing the olive oil, lime juice, and chili powder in a small bowl and whisk to combine.
2. Place the fish in a shallow dish (like a glass cake pan). Pour the marinade over the fish. Sprinkle the jalapeno and cilantro over it and let it marinate for about 20 minutes.
3. Grill over medium high heat for about 5 minutes per side. Actual cooking time will depend on the thickness of your fillet. The fish is done when it can easily be flaked with a fork.
4. Meanwhile, heat the tortillas and place in a covered container until ready to serve.
5. Prepare the cabbage slaw by combining the shredded cabbage with red wine vinegar and season with a healthy dose of salt and pepper.
6. Compile your tacos with fish, cabbage slaw, a little onion and avocado and a squirt of lime juice. Enjoy!