Delicious Fish Tacos

What better way to celebrate Cinco de Mayo, the Mexican Independence day than with your fresh catch as fish tacos!

 

 

This recipe is featured in the May issue.

Marinade

• ½ cup finely chopped Vidalia onion
• 2 cloves garlic, pressed
• 1 cubanella chili, chopped stems and seeds removed
• 1 cup chopped fresh cilantro, stems removed
• 1 cup thawed orange juice concentrate
• Kosher salt to taste

Whisk together above ingredients. If you prefer a spicier fish you can leave the seeds in with the cubanella, or you can also substitute a jalapeno pepper.

Fish

• 1 ½ lbs fresh mahi mahi fillets (or fish of choice)
• Salt and pepper to taste

Place fish in mixture and marinade for 4 hours in refrigerator. Drain fish. Season fillets with salt and pepper and cook on a hot grill, about 1-2 minutes on each side until cooked through.

Tacos

• 
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  10 corn tortillas
• Prepared fish
• 1 red onion, thinly sliced into rings
• 1 cup white vinegar
• ½ cup shredded radish
• 2 cups shredded Savoy or Napa cabbage
• 1 sweet red pepper, cut in thin strips
• 1 cup plain, Greek style yogurt
• 1 TBSP spicy thai chili sauce (Siriacha)
• ½ cup fresh cilantro
• 2 limes, cut in wedges

Allow red onion slices to soak in white vinegar at least an hour; drain. Mix the chili sauce into the Greek yogurt, add more if you like spice. Grill tortillas briefly on each side. Top with fish, vegetables, and some of the yogurt mixture. Add cilantro and serve with lime wedges to squeeze on top. Add your favorite hot sauce if you like more spice.

Sriracha is made from sun ripened chili peppers which are ground into a smooth paste along with garlic.