In honor of Cinco de Mayo we made some fish tacos the other evening with mahi mahi, caught just down the road from us, with a pile of baby lettuce, Kawamata Farms tomatoes and a spicy siracha sauce. Pair with an icy beer and a bowl of homemade salsa and guacamole and you have a healthy, tasty night.
Fresh Fish Tacos
1 eight ounce filet of white fish, we used mahi mahi, but you could use cod or any other white fish
Juice of 1 lemon
Salt and pepper
1/2 ounce olive oil
4 corn tortillas
2 ripe red tomatoes, chopped
4 leaf lettuce leaves, torn into bite size pieces
fresh cilantro, about 1-2 tablespoons to your taste
1 avocado, sliced
1/4 cup light mayo
1-2 teaspoons siracha sauce, to your taste
2 limes, one cut in half and 1 sliced for serving
Heat grill to medium. Rub the oil on both sides of the fish and season generously with salt, pepper and lemon juice. Let marinate for about 10 minutes in the fridge. Mix the mayo and siracha with juice of half a lime in a small bowl. Set aside in the fridge. Chop the veggies and set aside. Grill the fish over medium heat until cooked through. Ours took about 12 minutes, flipping over half way through. As the fish is cooking, heat the tortillas on the top rack of the grill until just blistered. Remove the tortillas and place two each on two serving plates. Spoon a bit of the sauce on the bottom of each tortilla. When the fish is cooked remove it from the grill onto a plate and carefully flake it into bite size pieces. Place about two ounces of fish onto each taco. Top with the avocado, and squeeze the remaining half of a lime onto the tacos and a pinch of salt. Top with lettuce and tomato, sprinkle a bit of salt and pepper and drizzle any remaining sauce over each of the tacos. Serve open faced.