This recipe was brought to you by a week in California, Cinco De Mayo getting past the blog and getting this ol’ site hacker free, finally! Cue Mahi Mahi Taco celebration! A little bit Californian, a little bit Mexican and a lot a bit delicious and festive. The temperatures are warming up and all I can’t stop thinking about fresh, light, al fresco dining and of course, a bottomless pitcher of sangria. These tacos, any patio and that sangria—let’s go.
My high school dance coach and her family live nearby and since I don’t have any family in the area, they’ve sort of adopted me into theirs. I’m lucky enough to get to see them about once a week, which sometimes includes a little Margarita Monday at a favorite of ours, Cantina Laredo. They’ve got the whole routine down pat and everyone there knows them. It’s actually quited impressive. But the best part of this routine (other than all the laughs and good times) sharing the famous fish tacos. One bite of those tangy, fresh mahi mahi tacos and I knew I had to make these little delights at home (I think the chipotle mayo won me over).
Sauteed, seasoned mahi mahi on soft corn tortillas, topped with crisp, fresh veggies and drizzled with chipotle lime crema—it may sound intimidating, but I promise it’s so easy and so important. Tacos are always important. Are you writing this down? If I ever have children and I have the honor of teaching them anything, let it be that they should have the ingredients to make tacos on hand at all times.
- 1 pound mahi mahi fillets
- 1–2 tablespoons olive oil
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Salt and pepper
- ¼ cup crema (or sour cream)
- Juice of ½ lime
- 1 chipotle pepper
- ¼ cup chopped red pepper
- ¼ cup chopped red onion
- 1 cup shredded cabbage
- Fresh cilantro
- 6 corn tortillas
- Sprinkle the mahi mahi with the cumin, chili, salt and pepper. Heat the oil in a skillet over medium-high heat.
- Saute the fillets until flaky and opaque and lightly browned (about 4 minutes each side).
- Meanwhile, in a blender, food processor or mini chopper, combine the crema, lime juice and chipotle pepper until a smooth sauce forms.
- Prepare for the pepper, onion, cabbage and cilantro for topping and warm the tortillas.
- Assemble each taco with a piece of fish, some cabbage, onion, pepper, cilantro and a drizzle of the chipotle crema to taste. (Finishing them off with some cotija cheese never hurt either!)