Grilled Fish Tacos
Serves: 4
Cierra Adams
1 January 1970
Based on User reviews:
44
Spice
65
Sweetness
57
Sourness
32
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 bunch
Cilantro (finely chopped)1 tsp
Salt1 cup
Apple Cider Vinegar2 tbsps
Lime Juice (fresh)1 tsp
Sugar2 medium
Tomatoes (fresh, diced)1 tbsp
Sea Salt3 tbsps
Rice Wine VinegarDirections:
1
Directions for slaw: Combine apple cider vinegar, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy
2
Add cabbage and toss to combine
3
Refrigerate until ready to use
4
Directions for tacos: Combine ingredients for the basting sauce into bowl and mix
5
Set aside
6
Oil the grill rack and Preheat grill to medium high
7
Grill Mahi filets until they are cooked through approximately 3 minutes per side
8
Continuously baste Mahi- Mahi, turning fish over only once
9
While Mahi is on the grill, heat tortillas until soft in the microwave or in the oven
10
Option 1: In the Microwave, wrap stacks of up to 12 tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds
11
Wrap tortillas in a clean towel to keep warm
12
Option 2: In the Oven, wrap stacks of 6 tortillas in foil; place in a 375 degrees F oven for 10 to 15 minutes
13
Wrap tortillas in a clean towel to keep warm
14
When Fish is white and flakey, remove from heat
15
Carefully cut fish into large chunks
16
Place fish into tortillas and build your taco, starting with fish, and slaw and toppings of your choice
17
Combine all ingredients
18
Season with salt and pepper
19
Mix diced tomatoes, onions and cilantro in a large bowl
20
Add the lime juice and salt stir
21
Combine all ingredients in a bowl and mix well
22
Set aside and refrigerate for 30 minutes