Wild fish tacos

Forget tilapia. Fish tacos are far more delicious with wild American fish. My husband and I cobbled together this recipe just in time for summer grilling.

1 pound mahimahi (also try swordfish, shark, tuna or any grillable fish)
8 small corn tortillas

Slaw
2 cups of shredded white cabbage (half a small head)
2 tablespoons lime juice
2 tablespoons cider vinegar
1 tablespoon sour cream

Marinade
1/4 cup canola oil
juice of 1 lime
1 teaspoon garlic, pressed or minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon coriander

Toppings
Mango salsa (buy it or follow my recipe — see below)
Avocado slices
Onion slivers
Red bell pepper, diced or sliced
Cilantro
Lime
Hot sauce (I like green Tabasco on these)
Sour cream

Toss the cabbage in the lime juice, vinegar and sour cream. Sprinkle with salt and let it sit for at least an hour.

Marinate the fish up to an hour, then slice into equal pieces and grill.

Dscn0077Spritz the tortillas with water and toss them on the grill, about 30 seconds on each side.

Assemble your tacos with fish, slaw and your toppings of choice.

We had these with Mexican rice and refried beans topped with melted Monterey Jack cheese and a simple green salad.

Mango salsa
1 mango, peeled and diced
1 jalapeno, minced (keep the ribs and seeds for extra spice)
1 clove garlic
1 teaspoon fresh ginger, grated
Juice of 1 lime
1/4 cup red onion or scallion greens, diced
1/4 cup cilantro, chopped
Drizzle of olive oil

Let the jalapeno, garlic and ginger soak in the lime juice in a medium bowl while you prepare the other ingredients. Then toss it all together and enjoy.

About the author

Jessica Hathaway

Jessica Hathaway is the editor in chief of National Fisherman.

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