Ingredients

How to make it

  • ** Salsa Blanco **
  • Combine all the Salsa Blanco ingredients in a bowl and whisk together
  • Best if put in a squeeze bottle for application. Let sit at least an hour in the fridge before use
  • ** Coleslaw with Fennel **
  • Make according to my recipe and let rest in the refrigerator for an hour
  • ** Pico de Gallo **
  • Cut the tomatoes in half and scoop out the seeds
  • Dice the tomato and place in a bowl
  • Dice the onion and add to the bowl
  • Chop the Jalapeno and add to the bowl
  • Add the rest of the ingredients except the Avocado and mix to coat
  • Dice the Avocado (I do it in the shell, so much less messy. Just halve, remove the pit with the knife chop twist method and then slice one direction in the shell and turn and slice the other so you have a criss-cross in the shell dice sized. Turn over above the bowl and press on the back of the shell, turning it inside out and the dice drops cleanly into the bowl)
  • Gently mix in the avocado
  • Cover and refrigerate
  • ** Mahi Mahi **
  • Lay out your Mahi Mahi fillets and pat dry
  • Sprinkle with Seasoned Salt and Chiplotle Powder lightly, flip and do other side
  • Mix Flour, Salt, Pepper and Cumin in a shallow bowl
  • Place a nice thick bottomed fry pan (I use a low side Calphalon pan) on high heat and add the Olive Oil and Butter. Heat until fish will gently sizzle when it hits the pan.
  • Place the fillets in the flour mixture and coat completely. Shake off all excess and lay in the pan. You will only turn the fish once. Do not fiddle with it. Cook on one side for about 3 minutes then turn and cook the other side. If they stick you have messed with them to early. Do not overcook!
  • Remove fillets to a cutting board and let rest a couple of minutes
  • Using a serrated knife slice the fillets lengthwise into strips about an inch wide. Each strip is a taco. Don't worry if it crumbles a little. It should mostly stay intact if you have cooked it correctly
  • Wrap the tortillas in a damp paper towel and microwave on high for 45 seconds. Be sure to leave them wrapped in the damp paper towel until just before use
  • Lay a strip of the Mahi Mahi in a shell, spoon on some Pico de Gallo, Coleslaw with Fennel and drizzle with the Salsa Blanco
  • Enjoy!

Reviews & Comments 5

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  • hotpad 1 year ago
    Cinco de Mayo! Guess what we are having ;)
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  • jett2whit 2 years ago
    I haven't tried fish taco's before but this sounds really good
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  • DetroitTokyo 3 years ago
    yum! do you still do the slaw dressed for this?
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  • psattari 3 years ago
    I can't wait to try this. I used to love Baja Fresh Grill's Baja Shrimp tacos. Sadly they are no longer operating in my area. This sauce sounds very close to the sauce that they served. with them.
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  • keni 3 years ago
    Love fish tacos...these are lovely! :)
    Was this review helpful? Yes Flag

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