Adapted from All Recipes
I like fish tacos and mahi mahi is a good fish for them. It's a mild flavored fish, so it allows you to add a lot of flavor with the other taco fillers. For example, this time I made the dish flavorful with the Spicy Southwestern Slaw, but other times when I have made it I have used some type of fresh fruit salsa. However, the Spicy Southwestern Slaw is one of my favorite accompaniments to any Mexican dish. It's great with enchiladas or even on a pulled pork sandwich.
Ingredients:
· 2 mahi mahi filets
· 1 tsp cumin
· 2 tsp honey
· ¼ tsp salt
· ½ tsp chili powder
· 2 Tbs. lime juice, divided
· Southwestern slaw recipe (see below)
· 1/3 cup black beans
· 1/3 cup frozen corn, thawed
· 1 avocado
· 2 Tbs sour cream
· 2 Tbs fresh salsa
· 4 whole wheat tortillas
Directions:
· Mix cumin, honey, slat, chili powder and 1 Tbs. lime juice. Marinade mahi mahi in honey mixture for 30 minutes. Preheat oven to 375 degrees F.
· In the meantime make slaw. (See below).
· Peel the avocado and mash. Mix avocado with sour cream, fresh salsa and 1 Tbs lime juice.
· After 30 minutes bake the mahi mahi for 15 minutes or until fish flakes easily with a fork.
· To serve the fish tacos, layer the slaw, mahi mahi, black beans, corn and avocado crème on a wheat tortilla.
Spicy Southwestern Slaw
Ingredients:
- 1 package coleslaw mix
- 1 onion, diced
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and diced
- 1 tablespoon chopped fresh cilantro
- 1/2 cup canola oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon white sugar
- 1 teaspoon cayenne pepper
- salt and pepper to taste
Directions:
- In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.
- In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.
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