by Amanda Haas 0

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.

Ingredients

• 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

Preparation

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.

Image Source: Courtesy of Amanda Haas

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