Tom's Food Markets
Locally Owned. Family Owned. Community Based.

Fish Tacos with Slaw & Pico De Gallo

September 4, 2015

FISH TACOS

Ingredients

  • 2 lb. mahi-mahi
  • ½ cup vegetable oil
  • 3 tbsp lime juice
  • 5 tsp chili powder
  • 1 ½ tsp ground cumin
  • 1 ½ ground coriander
  • 1 ½ tsp minced garlic
  • Salt to taste
  • 8 – 8” flour tortillas
  • Slaw
  • 1 cup Pico de Gallo Sauce
  • ½ cup Mexican Sour Cream

Preparation

  1. Preheat a grill to medium-high.
  2. Cut the mahi-mahi into 16 equal slices.
  3. Combine the oil, lime juice, chili powder, cumin, coriander, garlic and salt.  Coat the mahi-mahi with the marinade.
  4. Grill the fish on the first side over direct heat until the flesh is firm and well marked, about 2 minutes.  Turn the fish and grill until cooled through, about 1 ½ to 2 minutes more.
  5. Grill the tortilla until they have light grill marks and are heated through, about 15 seconds on the first side.  Turn the tortilla and grill them until they just start to bubble, another 15 seconds.
  6. Center 2 pieces of grilled fish on each tortilla, and top with the Slaw, Pico de Gallo and sour cream.

Makes 8 approximately servings.

 

SLAW

Ingredients

  • 2 cups fine-shredded green cabbage
  • 2 tsp lime juice
  • 2 tsp honey
  • 2 tsp minced red onion
  • 2 tsp minced jalapenos
  • 2 tsp chopped cilantro
  • Salt to taste

Preparation

Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving.

 

PICO DO GALLO

Ingredients

  • 1 cup medium dice tomatoes (seeded before dicing)
  • 4 tsp minced red onion
  • ½ tsp red wine vinegar
  • ½ canned chipotle pepper, minced
  • Salt to taste
  • 1 tsp cilantro chiffonade

Preparation

Combine all the ingredients and mix well. 


MEXICAN SOUR CREAM

Ingredients

  • ½ Cup sour cream
  • ½ tsp finely grated lime zest
  • 2 tsp lime juice

Preparation

Combine all the ingredients and mix well.


Categories
Desserts (5)
Side Dishes (3)
Main Dishes (2)