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CIA FOODIES


Grilled Fish Tacos

Makes 8 tacos

Southwestern Slaw

Ingredients

  • 3 lb mahi-mahi fillets
  • Kosher salt, as needed
  • 1/2 cup vegetable oil
  • 3 tablespoons lime juice
  • 1 1/2 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 2 garlic cloves, minced
  • 8 (8-inch) flour or corn tortillas
  • Sour cream, for serving
  • Lime wedges, for serving

Ingredients

  • 1 lb green cabbage, chopped
  • Kosher salt, as needed
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 1/4 red onion, minced
  • 1/2 jalapeño, seeded and finely minced
  • 1/4 cup coarsely cut cilantro
  • Ground black pepper, as needed

Directions

  1. Cut the mahi-mahi into 16 equal slices, and season with salt as needed.
  2. Gently combine the vegetable oil, lime juice, chili powder, cumin, coriander, and garlic with the fish. Allow the fish to marinate for about 30 minutes.
  3. Meanwhile, prepare the southwestern slaw. In a mixing bowl, mix the chopped cabbage with salt, mix well, and allow to sit for about 15 minutes.
  4. Squeeze excess moisture out of the cabbage and combine with the lime juice, honey, onions, jalapeños, and cilantro. Adjust seasoning with salt and pepper, as needed
  5. Grill the fish over high heat until well-marked and cooked through, about 1 minute on each side.
  6. Place about 2 tablespoons of slaw into a corn tortilla and top with two pieces of fish. Top with sour cream and a squeeze of lime.

Copyright © 2019 The Culinary Institute of America

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