Now onto some great spring and summer recipes! I love this one–we had it several times last year, and I never got around to posting it, but it’s already become a classic at our home. It comes from The Best Grilling Recipes–A Cook’s Country publication. There’s never enough fish in our family for this dinner!
Baja Fish Taco
½ medium head green cabbage, shredded
5 T. chopped fresh cilantro
2 scallions, sliced thin
2 T. cider vinegar
1 T. vegetable oil
¾ c. mayonnaise
1-3 t. minced chipotle chiles in adobo sauce
1 T. fresh lime juice
1 garlic clove, minced
2 t. chili powder
½ t. ground coriander
¼ t. ground cumin
4 6-oz. mahi-mahi fillets, about 1 inch thick
12 6-inch corn tortillas
1. Toss the cabbage, forth cup of the cilantro, scallions, vinegar, 1 teaspoon of the oil and ½ teaspoon salt in a bowl and set aside for serving. In a separate bowl, combine the mayonnaise, remaining tablespoon of cilantro, chipotles, lime juice, garlic and season with salt and pepper. Set aside for serving.
2. Combine the chili powder, coriander, cumin, ½ teaspoon salt, and forth teaspoon pepper in a bowl. Pat the fish fillets dry with paper towels, rub them with the remaining 2 teaspoons oil, then rub them with the spice mixture. Lay the fish on a wire rack set over a baking sheet and refrigerate the fish until the grill is ready.
3. Preheat the grill. Clean and oil the cooking grate. Lay the fish on the grill perpendicular to the bars of the cooking grate. Cook, covered if using gas, until the fish is opaque and flakes apart when gently prodded, 10-14 minutes. Gently flip halfway through cooking, using two spatulas. Transfer cooked fish to a platter, tent loosely and allow to rest for 5 minutes.
4. Working in batches, place a few tortillas on the grill and cook until warm, about 10 seconds per side. As they are done, wrap them in a kitchen towel or a large piece of foil.
5. Cut each fillet into three pieces. Smear each warm tortilla with some mayonnaise mixture. Top with cabbage salad and a piece of fish. Serve.