Ingredients
Cabbage:
- 1/2 cup red wine vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 2 cups shredded red cabbage
- 1 cup fresh cilantro leaves, chopped
Fish Marinade:
- 3 tablespoons tequila
- 3 teaspoons ground cumin
- 2 teaspoons minced garlic
- Juice of 1 lime
- Kosher salt and freshly cracked black pepper
- Four 6- to 8-ounce boneless, skinless mahi mahi fillets (or other firm white fish)
- Oil, for cooking
- Sixteen 6- to 7-inch soft flour tortillas
- 1 cup Cilantro Lime Crema, recipe follows
- 2 cups crumbled Cotija cheese
- Hot sauce, for garnish, if desired
- 2 limes, cut into wedges
- Special equipment: 8-inch bamboo skewers, soaked in water
Directions
For the cabbage: In a large mixing bowl, combine the vinegar, sugar and salt and mix together well. Add the cabbage and stir to coat everything evenly. Allow to marinate for 15 minutes. Fold in the cilantro and set aside until ready to use.
For the fish marinade: In a large mixing bowl, combine the tequila, cumin, garlic, lime juice and some salt and pepper. Portion the fish into 1-inch cubes and add to the marinade. Set aside to marinate for 4 to 5 minutes.
To cook the fish: Heat a flat top grill to high and coat with a little oil. Skewer 4 to 5 pieces of fish on each skewer. Place the skewers on the grill and cook until the fish is white and cooked through, about 1 minute on each side and about 4 minutes total. Remove the skewers and allow to rest.
Warm the tortillas in batches on the grill for about 2 minutes on each side. Remove the tortillas to a towel-lined foil pouch and cover loosely to keep warm.
To build the tacos, drizzle a little Cilantro Lime Crema on a tortilla. Top with some strained red cabbage mixture and then place a skewer of fish on top. Slide out the skewer so the fish stays on the taco, and then finish with more lime crema. Garnish with some crumbled Cotija and hot sauce and serve with a wedge of lime on the side. Repeat with the remaining ingredients.
Cilantro Lime Crema:
- 8 ounces sour cream
- 1/4 cup milk
- 2 tablespoons finely chopped cilantro
- 2 teaspoons minced garlic
- 1/2 teaspoon ground cumin
- 2 limes, juiced
- Kosher salt and freshly cracked black pepper
In a small bowl, combine the sour cream, milk, cilantro, garlic, cumin and lime juice and chill for 1 hour. Season with salt and pepper. Yield: 1 1/2 cups.
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By Chef #1334581
California
on December 20, 2012
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I have to be honest. When I saw the adorable Brooke Shields wolfing down these tacos, I wasn't sure if she was acting. Well, she was NOT acting. They were delicious and my first try at fish tacos. I followed the recipe exactly, except I used tilapia, as I had some on hand. I used pre-shredded slaw mix and it had at least 3 cups in the bag. This recipe is a keeper!!!
By BrittanyCourseault
Lake Charles, LA
on December 19, 2012
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This was a very good fish recipe! My second time making fish tacos and this one is a lot better than the other recipe! mmm...I may make it again for my folks when they come in for the holidays! This would be their first time tasting my cooking...with the stakes that high...I want to cook this! Its that good!
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