living in houston gave me a real appreciation for mexican cooking and flavors. i've never had better mexican food than when i lived there from the tex-mex to the traditional mexican and even the mexican fused chinese, the restaurants really can't be beat. from those fond memories i tried creating my own version of fish tacos using a citrus marinade accompanied by some spice and a clean burst of cilantro and a traditional cabbage slaw spiced up a 'la texas with some jalapeno:)
ingredients (serves 2):
2 limes
1 lemon
1/4 teaspoon ancho chili powder
1/8 teaspoon ground red chipotle peppers
1/4 teaspoon penzy's arizona seasoning
6 corn tortillas
avocado
cilantro
red onion
red cabbage
jalapeno
jalapeno balsamic
pico de gallo or fresh salsa
directions:
first prepare the marinade by combining the ancho chili powder with the arizona seasoning and ground chipotle. then mix with the juice of 2 limes, 1/2 of a lemon and a rough diced handful of fresh cilantro. pour the marinade over the mahi filets and refrigerate in a freezer bag for one hour. while the fish is marinating prepare the cabbage slaw by thinly slicing the jalapeno and about 2 cups of red cabbage, mix together in a bowl with 1/4 cup of jalapeno balsamic. then, chop the avocado into thin slices and drizzle with lime juice. dice the red onion and chop another handful of cilantro and set aside.
after the fish has finished marinating, cook on a grill over medium heat for 3-5 minutes per side. let the fish rest for 3 minutes and then flake apart with a fork. while the fish is resting, toast the tortillas on the grill for about 1 minute per side (caution not to burn).
to arrange the taco, layer the fish on the bottom and top with the slaw, avocado, diced red onion, pico and cilantro enjoy!
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