Mahi Mahi Tacos with Cabbage Slaw
SERVES 4
FISH TACO INGREDIENTS:
1 lb Mahi Mahi filets
1 tbs + 1 ¼ tsp Spice Tree Organics Southwest Taco & Fajita Spice
2 tbs oil
Salt to taste (we use ¾ tsp sea salt)
DIRECTIONS:
In a small bowl mix 1 tablespoon oil with all the spices to make a paste. Coat the mahi mahi filets with the spice paste. Add the remaining oil to a skillet or coat a grill and cook the mahi mahi until cooked through.
Serve with heated corn tortillas, cabbage slaw below, salsa, and guacamole.
CABBAGE SLAW INGREDIENTS:
3 cups of shredded red cabbage
3 cups of shredded white cabbage
1/2 cup of shredded carrot
¼ cup of cilantro
2 tbsp mayonnaise
3 tbsp sour cream
1 tbsp vinegar
1 clove garlic finely grated
salt and black pepper to taste
¼ of a medium sized red onion, thinly sliced
METHOD:
Combine the mayo, sour cream, vinegar, garlic, salt, and pepper in a small bowl. Taste and adjust the acidity and salt.
Combine the two cabbages, onion, and carrots in a bowl. Dress with mayo mixture and toss to coat. Add chopped cilantro and mix until evenly distributed.
Refrigerate for one hour to allow flavors to combine.
