Mahi Mahi Fish Tacos with Cabbage and Tomato-Corn Salsa

Just when I thought the rains would never end, the sun decided to poke its head out and remind us that it’s almost summer! Eating healthy becomes much easier for me in warmer weather. I crave lighter dishes and my desire for fresh veggies jumps through the roof. One of my favorite meals on a hot day like this weekend is this fish taco recipe. Flakey white fish with crunchy cabbage slaw pair perfectly with sweet corn, tomatoes, and cilantro. Just a few ingredients from the store and you have a very respectable meal. The fish can be served hot off the grill if you’d like, but it also tastes great at room temperature and can easily be made ahead of time. A balanced meal that just screams to be eaten out on a patio with a big glass of lemonade. Hooray summer!

Mahi Mahi Fish Tacos with Cabbage and Tomato-Corn Salsa
 
Prep time
Total time
 
Author:
Recipe type: Fish Entrees
Serves: 4
Ingredients
  • 1 package (at least 12) corn taco shells or mini-soft tortillas
  • 24 oz mahi mahi filets- hake, tilapia, or cod can substitute
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp cumin
  • For Cabbage Slaw:
  • 1 small head of napa cabbage (about 5 cups after chopping total)
  • 1 jalapeno, seeds and stem removed
  • ¼ cup lime juice
  • 1 tbs honey
  • 2 tbs white vinegar
  • 1 medium clove garlic
  • 2 tsp cumin
  • 1 tsp cayenne pepper
  • 3 tbs olive oil
  • For Salsa:
  • 2 ears of corn, husks removed
  • 2 tomatoes on the vine
  • ¼ cup lime juice
  • ½ cup cilantro, stems removed
  • 1 small red onion, thinly sliced
  • 1 lime, cut into segments (for garnish)
Instructions
  1. For the cabbage slaw, use a knife or mandolin to cut the cabbage into very thin, bite sized pieces. It should almost have a confetti-like consistency.
  2. Mince the jalapeno and garlic. Whisk in a large bowl with the remaining slaw ingredients, adding the olive oil last. Add the cabbage and toss together with your hands so that everything is well combined. Season with salt and pepper as needed. Set aside in the refrigerator.
  3. For the salsa, use a sharp knife to remove the corn kernels from the husk. Cut the tomatoes into ½ inch pieces or so and toss together with the lime juice and cilantro. Lightly season with salt and pepper. Set aside in the refrigerator.
  4. Heat a large saute pan over medium-high heat with a drizzle of olive oil. Season both sides of the fish filets. with the garlic powder, onion powder, cumin, and salt and pepper. All of the fish options above are incredibly mild, they only take on flavor if you give it flavor! Season liberally with the cumin, garlic and onion powders. Always watch your salt content because there is no reversing that!
  5. When the pan is hot, add the fish filets. Slightly reduce the heat to medium and cook for 5 minutes or so per side, or until the fish is completely cooked through. It will start to flake when it’s finished. Remove from the pan onto a cutting board and let rest for 2-3 minutes.
  6. Roughly chop the fish into large, bite-sized pieces. Serve on a serving dish with the taco shells, slaw, sliced onions, and lime segments.

Thoughts?