Prior to making this recipe I had never eaten a fish taco before. I had always wanted to try them and friends of mine had told me they were absolutely delicious. So instead of ordering them at a restaurant, I decided to be adventurous and make them at home! However, I went a step further and challenged myself to use Mahi Mahi as the fish of choice.
To give everyone a little description of Mahi Mahi, they are one of the fastest growing fish in the ocean, concentrated mostly in the Caribbean, the Golf of Mexico, and around Florida. They have a bizarre shaped head that is very rounded and are beautiful in color, varying from a blueish-green down to a gold. They are also known as the dolphin fish but have no relation to actual dolphins. In terms of using Mahi Mahi in cooking, it is moderate in flavor and have a fairly firm texture that can stand up to various cooking techniques, meaning the fillet will not fall apart very easily. It also contains mercury so it is best to eat this fish in moderation. (Information from Facts).
Back to the tacos! This recipe gives the Mahi Mahi a huge burst of flavor. A dry rub is created that adds heat and gusto, while other ingredients are prepared to compliment the fish, adding texture and crunch.
- Mahi Mahi (ask your local fishmonger to cut you a filet corresponding to how many guests you’ll be cooking for, I got just over a pound for two people with plenty of leftovers).
- 1/4 tsp chili
- 1 tsp paprika
- 1/2 tsp cayenne
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tbsp fresh dill
- Handful of cilantro
- Pinch of salt
- 1/4 tsp pepper
- 1 cup of purple cabbage
- 1/2 cup plain yogurt
- 2 green onions
- Juice of a lime
- 1 Avocado
- Taco shells (quantity varying on number of guests)
- Sour cream
The first step is to make the dry rub. Combine chili, paprika, cayenne, onion powder, oregano, garlic powder, fresh dill, salt,and pepper in a bowl. Rub mixture all over the Mahi Mahi until well covered. Let the fish marinate in the fridge for 30 minutes.
While the fish is marinating, chop up the purple cabbage into bite size slivers. Add the chopped green onion, cilantro, plain yogurt, lime, salt, and pepper. Mix everything together until creamy and well blended.
Cut the avocado into cubes that will fit nicely into the taco shells.
Pre-heat the barbeque to medium high heat. After 30 minutes, remove the fish from the fridge. When the barbeque is hot, turn down the heat to medium heat. Oil the grill with a paper towel so the Mahi Mahi doesn’t stick. Place the fish on grill for 4 minutes on each side (be gentle when flipping the fish).
Remove the cooked fish from the grill and let it rest for 5 minutes before slicing.
You can either assemble the tacos before serving or you can create a build-your-own-taco station at the table to allow guests to get creative!