Growing up, I thought the fish taco craze was a bit strange. I couldn't wrap my arms around it, and told myself that anyone who wanted anything other than a sizzling chicken fajita was insane. But then I tried the fish tacos at a neat little restaurant that used to be down the street from my church. I was hooked! After that, we moved to California, where fish tacos reign supreme, and I remember eating them on the pier in Santa Cruz, even though it was February! my husband still stood firmly on the non-fish side of the taco debate. Until I made these and didn't tell him! After he devoured two tacos, he asked me what he was eating and he couldn't have been more surprised! That evening, he agreed with me that fish tacos aren't that bad, but he still prefers steak on his tortillas over fish (or even chicken).
2 cups shredded red cabbage
1 tablespoon roughly chopped fresh cilantro
2 tablespoons lime juice
1/8 teaspoon salt
2 tablespoons reduced fat sour cream
1/2 tablespoon lime juice
1/2 medium avocado, chopped
1/2 of a jalapeno, seeded
1 tablespoon chopped fresh cilantro
salt and pepper to taste
1 teaspoon olive oil
1 small onion, chopped
4 cloves garlic, minced
1 10-ounce can Rotel tomatoes, drained
1 4.25-ounce can diced green chiles
1 tablespoon fresh cilantro
1/2 teaspoon cumin
1/2 teaspoon salt
pepper to taste
1 pound mahi mahi filet
10 white corn tortillas
For the slaw, combine the cabbage, cilantro, lime juice, and salt together in a large bowl. Toss well and set aside.
In a blender, combine all ingredients for the avocado cream plus 2 tablespoons water. Blend until smooth.
In a large nonstick skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cook 1 minute more. Add the tomatoes, chiles, cilantro, cumin, salt, and pepper. Cook for 1 minute, stirring to combine the flavors. If the mixture seems dry, add about 3 tablespoons water to the pan. Reduce heat to medium and place fish in the skillet. Cover and cook until the fish is opaque in the center and flakes easily, 6-7 minutes. Use a wooden spoons to break up the fish and mix it into the tomatoes. Squeeze lime over the fish.
To serve, heat the tortillas in a hot skillet over high heat, about 30 second per side. Fill each tortilla with 1/3 cup fish, top with 3 tablespoons slaw, and drizzle with 1 tablespoon avocado cream.
Recipe adapted from The Skinnytaste Cookbook, by Gina Homolka.