It would be sacrilegious not to have tacos on Cinco De Mayo. Quarantined or not, I was going to eat some delicious tacos. We had fish in our freezer so I decided on fish tacos! This is how I start planning, when I have a foundational ingredient, I build everything around it. Usually my brainstorming happens around my lunch break at work…Is this normal??? Well if not...then I love being weird (hahaha).
The one thing you always need with a taco is some sort of slaw and a “sauce”. I decided on making a “creamy” lime cilantro slaw and then decided to pair it with homemade guac and homemade pico! I thought since the slaw was creamy, that could be the “sauce” aspect of the taco.
This dish is so flavorful and so versatile too! You can serve it over rice, salad, make lettuce tacos, and/or use corn/four tortillas to make tacos or burritos. The acid from the slaw pairs great with the umami from the pico and the spice from the blackened fish. It is a flavor explosion in your mouth! I hope you enjoy them as much as I do. I honestly can't wait to make them again...my dad said I must put this on the weekly menu list (oh boy).
Close up shot
Served on a corn tortilla instead of a lettuce "taco"
The Best Guacamole EVER:
Recipe linked: click here
Serving: 1 tsp of seasoning per filet
Makes enough seasoning for 6 filets of fish
1/2 tbsp garlic powder
1 tsp oregano
1/2 tsp ground thyme
1 tsp paprika
1 tsp cayenne
1 tsp ground black pepper
Pico de Gallo:
Makes enough for the topping of 12 small street tacos
1 1/2 cups small chop tomato
1/4 cup minced, packed cilantro
1 tbsp lime juice
1 tsp salt
3/4 cup diced red onion
3 tbsp extra virgin olive oil
1/4 tsp black pepper
"Creamy" Lime Cilantro Slaw:
Makes enough slaw to top 14 small street tacos
4 tsp lime juice
1/3 cup plain greek yogurt
1 tsp garlic powder
1 tbsp packed cilantro leaves
2 tbsp extra virgin olive oil
1/2 tsp salt
2 tbsp water
1/2 a cabbage or around 3 cups chopped (can chop this your desired size of slaw)
Blackened Mahi Mahi Taco Ingredients:
1 tbsp of blackening seasoning (ingredients above) per filet
3 Mahi Mahi filets
2 tbsp vegetable oil
1 head large butter leaves or boston leaves (for the taco shells)
You can also use corn tortillas instead of lettuce for shells
1. Food process the marinade ingredients for the "Creamy" Lime Slaw and mix it in a large bowl with the chopped cabbage until the sauce is evenly incorporated. Let it sit in the fridge for 30 min to an hour before serving on top of the tacos.
2. Create the guacamole recipe in a separate bowl. Set aside for later assembly of tacos and maybe snacking while cooking :P
3. Create the Pico de Gallo in another bowl and set aside.
4. Mix the blackening seasonings in a small bowl.
5. Pat your fish dry and evenly distribute 1 tsp of the blackening seasoning over each fish.
6. Using a cast iron skillet or a large skillet (if you do not own cast iron), heat 2 tbsp of vegetable oil over medium high heat for 1-2 min or until hot.
7. Place filets blackened side down on the pan and cook on medium high heat for 4 minutes or until that side of the fish has turned a medium brown color. Flip the fish and cook an additional 3 minutes, or until cooked through and no longer pink (this timing will vary depending on the strength and type of your stove).
8. Cut the fish into half-inch pieces for placement onto tacos.
9. Assembly time (topping amount will vary depending on how big your taco is):
1) Place 2-3 pieces of fish per taco shell of choice.
2) Top with 1-2 tbsp of the slaw
3) Top with 1-2 tbsp of the pico de gallo
4) Top with 1-2 tbsp guacamole
5) Serve immediately!!!