These fish tacos are a hit with everyone in my house. My kids love when they have some say about what goes into their meal, so I let them put the lime crema, mango salsa, and shredded cabbage on themselves.
- 1 lb mahi mahi
- 2 tbsp olive oil
- 8 corn tortillas
- 1/2 cup mayonnaise (or plain whole milk yogurt)
- 1/2 avocado
- 1/2 cup cilantro leaves
- 3 tbsp lime juice, freshly squeezed
- 1 container mango salsa
- red cabbage, shredded
- kosher salt and freshly ground pepper
Place the Mahi-Mahi in a baking dish and coat with the olive oil. Sprinkle with salt and pepper. Preheat a gas or charcoal grill for direct cooking over high heat (450-500˚F). Alternatively, you can bake this fish at 400˚F in an oven.
To warm the tortillas, preheat an oven to 350˚F. Wrap the tortillas in aluminum foil and place in the oven. Heat for 10-15 minutes or until they are warmed through.
To make the crema, put the mayonnaise, avocado, cilantro, and lime juice in the bowl of a food processor. Pulse to blend. Taste and add salt and pepper as needed. Set aside, or cover and refrigerate for up to 2 days.
Before grilling the fish, carefully grease the grill rack with oil by using a paper towel that has been folded over 4 times and lightly greased. Cook the fish until it is cooked through, about 8-10 minutes (4-5 minutes per side). Remove the fish and allow it to cool for a minute until it can be shredded into smaller pieces with a fork.
Serve the fish inside the warm tortillas with a dollop of the crema, a spoonful of mango salsa, and some shredded cabbage.
Recipe by Amanda Haas
Amanda Haas is a cookbook author, teacher, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. She's also on Twitter and Facebook.
The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.