Welcome, summer. We are so happy to start using the grill again. This recipe has been a winner over and over for us, both at the family table and when we entertain. It took awhile for our preschooler to try it, but it turns out that she loves fish tacos with “princess cabbage” – she’s sort of into purple lately. I will admit that her fish tacos usually have cheese on them, which definitely added to the allure for her. This recipe is simple and delicious.
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1 1/2 Tablespoons plain yogurt
- 1 Tablespoon olive oil
- 1 clove garlic, chopped
- 1/2 tsp. kosher salt
- 1/4 tsp. cayenne pepper
- A squeeze of fresh lemon juice (about 2 teaspoons)
- 1 pound boneless, skinless mahi mahi fillet
- Salt, pepper and olive oil for seasoning fish
- 1/2 head shredded red cabbage, soaked and rinsed
- Corn tortillas
- Sliced avocado
- Make dressing by combining all ingredients in the food processor and processing until smooth. Taste and adjust seasoning – it should be a little on the salty side.
- Toss dressing with cabbage, adding dressing in small batches until you reach desired consistency.
- Brush fish with olive oil, then sprinkle generously with salt and pepper.
- Grill fish over medium-high heat for about 2 minutes on each side until fish is cooked through.
- Heat tortillas wrapped in two layers of foil on grill while fish is cooking.
- Assemble tacos: top each tortilla with a few chunks of fish, a slice of avocado, and a small scoop of slaw.
Last time we made this, I discovered that it made a pretty good salad, as well. Top a generous serving of the slaw with chunks of fish and avocado, and voila!