You know what is very summery? Tacos. Especially fish tacos. Melissa and I were looking for something light and fresh, with a lot of flavor and texture. So we cobbled together a bunch of different ideas and came up with these gorgeous tacos!
We started out by marinating mahi-mahi with tequila, lime juice, garlic, red onion, and cumin. Yum, yum, yum! We chose mahi-mahi because it is a mild white fish that will take on a marinade and stand up to searing.
We wanted a good sear on the outside, so we sauteed it at high heat for a short time, let it rest, and then flaked it into big pieces with forks.
We also wanted to make our own condiments, and came up with a lime and crema (Mexican sour cream with tons of flavor) coleslaw and a chipotle mayo, along with avocado, pickled onions, cotija cheese, and cilantro (or parsley for me).
I mean - could those be any more colorful? Or flavorful? They were everything that we wanted, so I hope that you enjoy!
3 tbsp tequila
3 tsp cumin
2 large cloves garlic, minced
1 tbsp grated red onion
1/4 cup diced red onion
3-4 limes, divided
kosher salt and fresh ground black pepper
1 1/2 lb mahi-mahi, skinned
1 3/4 cups shredded cabbage
1/4 cup shredded carrot
1/3 cup crema or sour cream
2 heaping tbsp mayonnaise
1/2 chipotle pepper in adobo, minced, plus 1–2 tsp adobo sauce
8 small white tortillas
1/4 cup chopped fresh cilantro or parsley
1 ripe avocado, sliced
1/4 cup cotija cheese
Mix together the tequila, cumin, garlic, red onion, and juice of one lime. Season the marinade to taste with salt and pepper.
Set the mahi-mahi in a wide, shallow container and pour the marinade over top. Marinate on the counter for at least 20 minutes, turning the flank over once. (Or marinate in a resealable plastic bag in the refrigerator for up to 3 hours — longer than that may cause the fish to break down.)
While the fish marinates, add the juice of a lime to the diced red onion and allow to marinate as well.
Combine the shredded cabbage, carrot, crema or sour cream, and juice of 1 more lime. Taste and season as desired with salt and pepper (sour cream will need more salt than crema). Set aside to let the flavors meld, then toss again just before serving.
Stir together the mayonnaise and chipotle pepper plus adobo and set aside.
Heat a grill or sauté pan over high heat. When hot, remove the fish flank from the marinade and place carefully on the hot surface, top side down. Let the fish cook about 3 minutes, then carefully turn over. Don’t worry if the fish breaks, just turn all the pieces to ensure they cook through.
When the fish is cooked, remove it from the heat and let it rest 2–3 minutes. Using forks, gently pull it apart into large flakes.
Warm the tortillas in a dry pan over medium heat so they will become pliable.
Assemble the tacos with a little of the chipotle mayo, about 1/4 cup of fish, a tsp of pickled onion, a bit of coleslaw, and any additional toppings. Drizzle with fresh lime juice.