Fish Tacos with Jicama-Cilantro Coleslaw
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For this meal, we chose a mahi-mahi based recipe. Have fun with your tacos and experiment with a variety of toppings.
*Note: Fish tacos are extremely popular in Southern California, especially surf country. So while some parts of the country are surrounded by snow, we’re picturing the sea and the easy going nature of the surfers. Pairing our fish tacos with a margarita on the rocks may be just the right combination to make us forget it’s not summer yet.
Fish Tacos with Jicama-Cilantro Coleslaw
Yield: Makes 8 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Marinate: 8 hour(s)
Ingredients
• 1 lime
• 2 tablespoons ground cumin
• 3 tablespoons canola oil
• 2 1/2 pounds mahi-mahi, cut into 2-ounce pieces
• 24 taco-size corn or flour tortillas
• Jicama-Cilantro Coleslaw
• Fire-roasted Tomatillo-and-Poblano Salsa
• Garnish: sliced radishes
Preparation
1. Grate rind from lime, and squeeze juice to measure 3 tablespoons. Place rind and juice in a 1-gallon zip-top freezer bag. Add cumin and oil. Seal bag, and shake to combine. Add fish to marinade. Reseal bag, and turn to coat fish. Chill several hours.
2. Heat a large cast-iron or nonstick skillet over medium-high heat until hot. Add fish, and cook 10 minutes or until browned on all sides. Remove each piece of fish from skillet when it is done. (Do not overcook.) Break fish into smaller chunks.
3. Toast tortillas on both sides in a large skillet over medium heat while fish cooks. Cover tortillas, and keep warm.
4. Spoon fish into tortillas; top with Jicama-Cilantro Coleslaw and Fire-roasted Tomatillo-and-Poblano Salsa. Garnish, if desired.
Credit to Rob Robinson, Rob Robinson, Coastal Living, JULY 2009
Photo: Becky Luigart-Stayner; Styling: Melanie Clark
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