My 4 year old daughter loves fish tacos, when I told her I was making fish tacos she said “YUUUUM.” Usually when you see fish tacos in the restaurants they are made with Mahi-Mahi. So out I went to find US caught Mahi at the stores, because that is what the Monterey Bay Aquarium Seafood Watch guide says to get, instead of imported Mahi (btw if you have an iPhone, there is an App for the Seafood Watch guide! Get it and use it).
SIDE NOTE: What I have noticed while using this guide there are some general rules you can remember and follow when choosing fish if you don’t have a guide with you.
- Non-imported fish and if you can find out,
- Fish that is “troll, pole-and-line gear” caught, (if you can find out).
- Sick with wild-caught fish rather than farmed fish. Apparently there are environmental concerns related to farming some fish, plus wild fish are usually healthier for you.
Also of note, which you might already know. the higher up on the food chain the fish, the higher levels of mercury the fish will likely have: swordfish, shark, rock cod (is really shark), sturgeon, Rockfish (buyer beware: Rockfish is marketed as red snapper or Pacific snapper – there are no snappers on the US West Coast, per the Seafood Watch guide, so if it’s marked as Pacific – it’s rockfish and high in mercury and PCBs). Eat with caution.
So I went against the rules and purchased Peru Mahi – next time I will head to Whole Foods to get Mahi from the US (or you can choose another white fish such as, cod, halibut (Pacific, not California) or shrimp even.
(Serving 6 Tacos)
1 lb fish with skin on or shrimp
2 limes, juiced
1/2 bunch cilantro, coarsley chopped
1/2 jalapeno, thinly sliced rounds
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Spicy Jalapeno Coleslaw (see below)
6 corn tortillas (or flour if you prefer)
In a plastic seal bag or shallow glass dish, lime juice, cilantro, jalapeno, paprika, cumin, salt and pepper. Then add the fish and marinate for 30 minutes.
Heat your grill. this is why I said skin-on it’s easier to cook on the grill so the fish doesn’t fall apart. Flesh side down, cook the fish for 3 minutes with the grill covered. Then finish the fish off on the skin side for about 3-5 minutes with grill covered. Cut the fish into 1 inch pieces.
While the fish is finishing up heat the tortillas on the grill.
Spicy Jalapeno Coleslaw
1 head of cabbage, thinly sliced
1/2 c. Jalapeno aioli
1T. McCormick Salad Supreme seasoning
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Toss all ingredients together and let sit in the fridge while marinating and cooking the fish. Enough time to allow the slaw to, as Emeril would say, “get happy.”
Top tortilla with slaw, fish, and your favorite garnishes. Squeeze a lime over the entire taco and EAT!