We had a little packet of mahi mahi from our seafood CSA, and a few leftover avocados from making a white bean chili, so fish tacos seemed in order. The coleslaw adds an extra bit of crunch, and you can include it in your taco or eat it on the side.
Make the fish In a shallow dish, make a marinade, with vegetable oil, a tsp of chili powder, a tbsp dried oregano, juice of 1/2 a lime, and some salt and pepper. Drag your fish fillet on both sides thru the marinade, and leave it in the dish for 15 or 20 minutes. In a medium fry pan over high heat, add a bit of vegetable oil to coat the bottom of the pan. Sear your fish fillet for two minutes on one side, then flip it and turn down the heat to medium, and cover the pan. Cook until the fish starts flaking, and then it’s done. (about five more minutes)
Red Beans In a small saucepan, heat a little vegetable oil over medium heat and pour in a drained can of red or black beans. Sprinkle in some garlic powder, cumin powder, salt and pepper, and some finely chopped onions if you have some on hand. Mash the beans slightly with a fork. Bring to a simmer, then turn down to low and cook until the tacos and coleslaw are ready, and the beans are slightly starting to fall apart.
Coleslaw Finely chop a head (or half head) of lettuce. Liberally sprinkle in rice wine vinegar and stir. Add a few spoonfulls of mayonaise and stir, adjusting to taste. Add salt and pepper, and some poppyseeds or raisins if you’d like.
Garnish the tacos with avocado, cilantro, salsa, and sour cream if you’d like.
Optional white sauce: mayo, garlic, salt and pepper, and lime juice, stirred together.
- Fillet of white fish
- vegetable oil
- chili powder
- dried oregano
- juice of 1/2 lime
- corn tortillas
- can of red or black beans
- cumin powder
- garlic powder
- onion (optional)
- half or whole head of lettuce
- rice wine vinegar
- poppy seeds (optional)
- raisins (optional)
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