If I was Rick Bayless, I'd be somewhere on the Yucatan Peninsula (undoubtedly barefoot), romancing with an achiote pepper and turning this blog post into a novel about local markets, fresh flavors and the sensual art of cooking! I love Rick Bayless. He brings excitement to the simple, the beautiful, the delicate and the strong. He takes nature to the kitchen and makes it home...Somehow, it wasn't a good time for me to travel to the Yucatan. I know, what?? So unfortunately, there won't be any talk about achiote peppers in this recipe. And confession: I'm wearing shoes because it's fall here, and it's chilly but too soon to put the heat on. Regardless, Rick inspires me, and in my childlike imagination, he and I are in warm sunny Mexico, cooking in an outdoor kitchen and filming for the next food network show. Gotta love imagination!
Mahi Mahi Tacos with avocado salsa and red cabbage slaw
In this recipe, mahi mahi fillets are brushed with a simple lime marinade and grilled, served in corn tortillas topped with an avocado salsa, red cabbage slaw and cilantro. If you're into hot sauce I highly recommend Cholula on top!
Shopping list for 6 tacos:
1lb mahi mahi boneless fillets
2 avocados
1 small red onion
1 small tomato
1 bunch cilantro
1 small head of red cabbage
2 limes
1 package of corn tortillas (recipe uses 6 tortillas for 2 people)
Pantry items you will need:
salt & pepper
chili powder
extra virgin olive oil
red wine vinegar
honey
Cholula hot sauce
For the fish:
1. Squeeze the juice of half a lime onto mahi fillets. Season with a little salt and pepper and 1/4 tsp of chili powder.
2. Heat grill to medium high heat. Grill mahi mahi for 2-3 minutes on each side or until done. * Test for doneness: push with your finger and if it starts to flake it is cooked. Cover fish and set aside.
Avocado Salsa:
Combine the following ingredients in a bowl:
2 avocados, diced
1 small tomato, diced
1/4 cup of red onion, diced small
juice from half a lime
1/4 cup cilantro, chopped
1/4 tsp salt
pinch of black pepper
Red Cabbage Slaw:
Shred about 2 cups of red cabbage. Mix 1/4 cup of red wine vinegar, 2 tsp honey, 1 tsp olive oil and a pinch of salt & pepper in a bowl. Pour over cabbage and let sit for 10 minutes.
Warm corn tortillas by placing them on a dry skillet or grill over medium heat for 10-15 seconds on each side. Flake the fish and lay in tortillas with salsa and slaw. Top with additional cilantro and hot sauce.
