Fish Tacos

My husband LOVES fish tacos, so when I saw this recipe for them, I knew that it was a must.

I really liked the crunch from the cabbage and the flavor from the adobo sauce.

I didn't have mahi mahi on hand, so I just used what I had, and that was perch. Feel free to use any fish you have or can easily get. Also, the adobo sauce can be found at either a latin market or the international aisle at your local grocery store.

For the tacos:

1 1/2 pounds mahi mahi, cut into 12 equal parts

2 tsp salt

1 tsp pepper

2 tsp ground cumin and 2 ground tsp coriander, mixed together

2 Tbsp vegetable oil

12 corn tortillas

chipotle adobo sauce

For the cilantro cabbage:

1 avocado, diced large

1 Tbsp chopped cilantro

juice of 1 lime

1/3 cup shredded cabbage

1 tsp salt

What to do:

Preheat grill to med-high.

Season both sides of fish with salt, pepper, and cumin-coriander mix. Lightly oil each piece and cook for 3 minutes each side.

Remove the fish and let rest for at least 2 minutes.

While the fish is on the grill, you can prepare taco toppings. In a medium bowl, combine avocado, cilantro, lime juice, cabbage, and salt. Toss well.

To warm the tortillas, place them directly on the medium flame of a gas stove or heat in a nonstick pan. 

Fill each tortilla with 1 piece of fish, a tsp of chipotle adobo aioli and equal portions of the cilantro cabbage. 

Source: The Busy Mom's Cookbook by Antonia Lofaso