I always thought fish tacos were kind of weird. In my house growing up tacos contained ground beef, and a spicy sauce that came out of a packet and magically made the meat sauce thick and creamy. Sure we had fajitas, or the chicken version of a taco (in my mind), but fish? That’s not right.
I knew that when I got home I was going to recreate it. It took me some time to get the measurements just right but I think I have them. I made the mayo with chipotle powder in order to keep the recipe simple, since not everyone wants to fool around with blending up chilies and all that jazz. It still tastes amazing, I mean how could it not?
- 1 pound wild caught, mahi mahi
- 2 tablespoons olive oil, divided
- 1 ½ teaspoon paprika
- ½ teaspoon chipotle Chile powder
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ tsp salt
- ⅓ cup plain mayonnaise
- 2-3 teaspoons chipotle powder
- 1 tsp lime juice
- Flour or corn tortillas
- 1 cup prepared broccoli slaw
- 1 spring of cilantro for garnish
- In a small bowl whisk together the oil, paprika, chipotle chile powder, garlic powder, onion powder, oregano and a pinch of salt and pepper.
- Rub the Mahi Mahi all over with this combination and set aside.
- Prepare the Chipotle Mayo by whisking chipotle powder with mayo
- and lime.
- Heat a skillet over medium high heat. Add the marinated mahi mahi, and cook for about 4-5 minutes. Flip and cook another 4-5 minutes. The fish should be crisp and cooked through. Remove from heat and with a fork or
- chop into chunks.
- Assemble the tacos with fish, slaw, mayo and clitantro to taste.