There is no one on the New Day NW team who loves tacos more than producer Suzie Wiley!
She joined Amity in the New Day kitchen to make fish tacos! She elevates them with a delicious lime vinaigrette slaw and chipotle mayo!
Fish Tacos (or chicken)
For the fish:
- 4 mahi-mahi fillets, (or other white fish) about 1 inch thick
- and 5 ounces each
- 1 tablespoon Cajun blackening spice
- 3 tablespoons olive oil
- 1 lime, cut into 8 wedges
For the chipotle mayo:
- 1 cup light mayonnaise
- Juice of 1 lime
- 2 tablespoons pureed canned chipotle chile in adobo sauce
For the cabbage slaw:
- 2 cups shredded white cabbage
- 3 tablespoons Cilantro-Lime
- Vinaigrette (a great vinaigrette recipe is on page 215 of the cookbook)
- 2 tablespoons roughly chopped fresh cilantro leaves
For the tacos:
- 8 small (5-inch) white corn tortillas
- 1 avocado, pitted, peeled, and cut into slices
- 1 jalapeno, thinly sliced
To marinate the fish, place the fillets in a large dish and sprinkle with the blackening spice and olive oil. Squeeze the lime juice from the wedges over the fish, and toss with the squeezed lime wedges. Transfer to the refrigerator and let sit for 1 hour. Meanwhile, prepare the chipotle mayonnaise. Place the mayonnaise in a small mixing bowl, add the lime juice and chipotle puree, and mix thoroughly. Cover and keep refrigerated.
To prepare the slaw, place the cabbage in a mixing bowl and add the vinaigrette and cilantro. Toss together and mix thoroughly. Cover and keep refrigerated.
Prepare the grill and spray the grill rack with nonstick spray so the fish does not stick. Place the fillets on the grill and cook over medium-high heat on the first side for 3 to 4 minutes.
Turn the fish over and grill for 3 to 4 minutes longer. Remove the fish and reserve. Heat the tortillas on the grill for about 15 seconds on each side to heat through; a little browning is fine and they should still be pliable.
To assemble the tacos, place two tortillas, side by side, on each serving plate. With a fork, gently flake each mahi-mahi fillet into four smaller pieces and place two pieces on each tortilla. Top the fish with the cabbage slaw and then two slices of avocado. Drizzle with the chipotle mayonnaise and garnish with jalapeno slices. To serve, fold the tacos over or serve open-face. (Neiman Marcus Cooks)
This works VERY well with chicken. I usually do both if we are having people over. Kids really love the chicken!