May is just around the corner and the temperatures have already been well into the 80s for us here in South Carolina. With warmer temperatures comes lighter eating, for us anyway.
I’ve been on a taco-kick lately and I think fish tacos have become my favorite (shrimp tacos are also my favorite). (Are you surprised; all the recipes I seem to post happen to be my favorite…) Anyway…
A couple months ago, we had the opportunity to vacation in Hawaii with Jon’s family. We all met up in Maui and stayed in a gorgeous home for the week. Each night, one us cooked dinner. On the night Jon and I were to cook, we found a great little local spot to buy locally caught fish. We found some delicious Mahi-Mahi fish. There’s nothing better than Mahi-Mahi paired with a sweet and spicy slaw, all on a taco!
Ingredients:
2 cups shredded or chopped red cabbage
½ fresh diced pineapple
1/3 cup Frank’s Sweet Chili Sauce
Nonstick cooking spray
1 lb. fresh Mahi-Mahi filets (bones and skin removed and discarded)
Salt
Ground black pepper
Paprika
Zest of 1 lime
Zest of 1 lemon
Juice of ½ lime
Juice of ½ lemon
8-10 Soft corn tortilla shells, heated/prepared according to package directions (I use the small 4-5 inch ones)
Queso fresco crumbles
Cilantro for garnish (optional)
Start by making the sweet and spicy slaw. Combine the cabbage, pineapple, and chili sauce together in a bowl, and toss until all is coated in the sauce. Set aside for about 20 minutes.
Line a baking sheet with foil and spray the foil with non-stick cooking spray.
Place the Mahi fish filets on the baking sheet. Season the fish with salt, ground black pepper, paprika, lemon and lime zest, and lemon and lime juice.
Broil the fish until it cooked through, about 15 minutes (cooking times may vary).
Transfer the fish to a cutting board and cut into bite-sized pieces.
Assemble the tacos with the sweet and spicy slaw, fish, queso fresco crumbles, and cilantro (optional).
I’m able to make about 8-10 small tacos, but please keep in mind your amount may vary.
- 2 cups shredded or chopped red cabbage
- ½ fresh diced pineapple
- ⅓ cup Frank’s Sweet Chili Sauce
- Non-stick cooking spray
- 1 lb. fresh Mahi-Mahi filets (bones and skin removed and discarded)
- Salt
- Ground black pepper
- Paprika
- Zest of 1 lime
- Zest of 1 lemon
- Juice of ½ lime
- Juice of ½ lemon
- 8-10 Soft corn tortilla shells, heated/prepared according to package directions (I use the small 4-5 inch ones)
- Queso fresco crumbles
- Cilantro for garnish (optional)
- Start by making the sweet and spicy slaw. Combine the cabbage, pineapple, and chili sauce together in a bowl and toss until all is coated in the sauce. Set aside for about 20 minutes.
- Line a baking sheet with foil and spray the foil with non-stick cooking spray.
- Place the Mahi fish filets on the baking sheet. Season the fish with salt, ground black pepper, paprika, lemon and lime zest, and lemon and lime juice.
- Broil the fish until it cooked through, about 15 minutes (cooking times may vary)
- Transfer the fish to a cutting board and cut into bite-sized pieces.
- Assemble the tacos with the sweet and spicy slaw, fish, queso fresco crumbles, and cilantro (optional).
- I’m able to make about 8-10 small tacos, but please keep in mind your amount may vary.
