August 26, 2014
These tasty mahi mahi tacos paired with my Mexican cabbage slaw have been a consistent hit in the rotation for years. From a Cinco de Mayo party for fifty to regular Taco Tuesday night, this easy, fresh meal is always welcomed at the table.
Tacos make people happy. I think a big part of that are all the goodies you get to stuff in that tortilla — guacamole or a spicy cream sauce and for us, it always means this zesty coleslaw dressed with lime and avocado. This cabbage slaw was featured on the blog way back when, mixed up in a post all about Fiesta. Sorry about that, people. I was still a babe in the blog woods.
Even with it’s buried-in-sombreros status, it’s one of the recipes that people tell me over and over again that they love and make frequently. So, here are the fish tacos and coleslaw all laid out in one post for your dinnertime pleasure. The blackened spice mix for the fish is easy to make and really amps up the flavor. If you’re still enjoying the last of these summer days, feel free to cook the fish on the grill.
Mahi Mahi Tacos with Cabbage Coleslaw
Note: In taco land, a little meat goes a long way. One pound of fish is plenty for a family of four. If you forgo the tortilla and just serve it over the slaw, plan on six ounces of fish per person.
1 pound mahi mahi, blood lined and bones removed – nicely ask your fish monger to do this for you.
1 teaspoon blackened spice mix (recipe below)
1 tablespoon grapeseed oil
Place a large cast iron skillet on medium-high heat for about 5 minutes. Next add the oil, it should dance around the skillet. Dust the blackened spice rub on the meat, about 1/2 teaspoon per side, pressing the mix into the fish. Sear the fillet about 4 – 5 minutes a side. Usually fish takes 10 minutes an inch to cook through, use that as a rough guide when cooking. Let the fish rest while you heat up the tortillas. Then flake into pieces and start making some tacos.
Blackened Spice Mix
Look for Allepo pepper at Middle Eastern markets, I find mine at the World Market on Modoc.
1 tsp fresh ground black pepper
1 tsp Allepo pepper
1 tsp salt
1/2 smoked paprika
1/2 tsp ancho pepper
Mix spices and store any leftovers in a small container fitted with a lid.
Mexican Cabbage Slaw
1 head of Napa cabbage, chopping instructions below
4-5 radishes, sliced
Juice of three limes
3 tablespoons cilantro leafs (left them whole)
1 jalapeno, fine dice with seeds removed
3 avocados, sliced and chopped on the bias
2 carrots, sliced
1 teaspoon kosher salt
½ teaspoon pepper
Cut the cabbage in half and then again in quarters lengthwise. Place the quarters on their sides and remove the heart by slicing it out. Then, cut each of those pieces into diagonal strips – a sort-of julienne vibe. Toss all of the cabbage strips in a bowl along with all the other ingredients. If you decide to make this ahead of time, just cover and store in the fridge, giving it a good toss before serving.