Today was one of those days where I snagged a close parking space at Trader Joe’s on a Saturday, and there were sunshowers and walks, and everything just felt RIGHT. I have been eating so unhealthy lately, to the point where I can’t even remember the last time I ate a vegetable, so in the spirit of setting things right today, I made these quick and healthy fish tacos.
I normally make fish tacos with a flaker fish like haddock, but everything kind of falls apart, and the presentation is less than great. I have an ancient issue of Cooks Illustrated I was flipping through, when I saw that they recommended a thicker less flaky fish for tacos, like a tuna, swordfish or mahi mahi. Friends, I tell you, it was perfect. And I am not one to throw that word around.
Before we embark on this recipe journey, I will mention that though my photographs show just one piece of fish, you’ll need 3 or so mahi mahi filets to make this dish for four. I just happened to make a smaller batch for myself so I wouldn’t have a bunch leftover. I don’t love leftover fish.
Let’s get started! I like to make the slaw first. You’ll thinly slice about a quarter of a red cabbage and add matchstick carrots to a big bowl. Then stir together the vinaigrette with mustard, grapeseed oil, and rice vinegar. Pour over the cabbage mixture and set aside while you make the fish.
Rub the filets of mahi mahi with cumin, paprika, oregano and salt on both sides. Then slice the mahi crosswise into 1/2 inch slices. Squeeze the lime juice all over the fish and set aside while you heat your pan.
Heat a tablespoon of neutral oil over in a nonstick pan over medium high heat. Once hot, add your fish slices, turning every minute or so to brown all the sides, cooking for about five minutes. The fish will start to become slightly flakier at this point. Remove your pan from the heat.
To assemble the tacos, heat your tortillas in the microwave for a few seconds or over a gas flame or in a nonstick pan. Add the fish, topping with the slaw, salsa or hot sauce, avocado slices and a squeeze of lime.
Super simple and easy to make!
- ¼ of a head of red cabbage
- ½ cup matchstick carrots
- 2½ tbsp rice vinegar
- 1½ tbsp grapeseed oil
- ½ tsp mustard
- a pinch of salt
- 1 lb mahi mahi, fresh or defrosted, about 3 filets
- 1½ tsp cumin
- ¾ tsp paprika
- ¾ tsp oregano
- ½ tsp kosher salt
- juice of 1 lime
- 1 tbsp vegetable or grapeseed oil
- corn tortillas
- hot sauce
- 2 avocados, sliced
- lime slices
- cilantro leaves, chopped
- Thinly slice the cabbage and put in a large mixing bowl with the carrots. In a small cup, add the grapeseed oil, rice vinegar, mustard and a pinch of salt. Mix together and pour over the cabbage and carrots. Toss to coat. Set aside.
- In a small bowl, mix the cumin, paprika, oregano, and kosher salt. Add the mahi filets to a large bowl or plate and rub them with the spice mixture. Transfer them to a cutting board. Cut the filets crosswise into ½ inch wide slices. Squeeze the lime over all the fish and set aside.
- In a large nonstick skillet over medium high heat, add a tablespoon of oil. Put the mahi mahi slices in the skillet and turn over frequently, cooking for about 5 minutes until the fish starts to get a little bit flaky and is browned on all sides. Remove from heat.
- Assemble your tacos by putting the fish slices on each tortilla, topping with the cabbage, hot sauce, avocado and cilantro. Serve immediately.
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