1–1.5 lbs mahi-mahi (or tuna, grouper, or catfish)
1–2 Tbsp avocado oil
1 Tbsp Blackstone Street Taco seasoning Add To Cart
Corn tortillas
1 bag coleslaw mix
3–4 green onions, thinly sliced
¼ cup fresh cilantro, chopped
1–2 tsp sugar
½ tsp salt
Juice of 1 lime
1–2 Tbsp oil
1 red onion, thinly sliced
1–2 jalapeños, sliced
½ cup vinegar (white or apple cider)
½ cup water
2 Tbsp sugar
1 tsp salt
½ cup sour cream (or table cream)
Juice of 1 lime
2 Tbsp cilantro
Pinch of salt
½ tsp citrus mojo seasoning (optional)
Directions
In a large bowl, combine the coleslaw mix, green onions, and cilantro. Add the sugar, salt, lime juice, and oil, then toss well. Let rest for 10–15 minutes or refrigerate for up to 4–6 hours.
Place the sliced onion and jalapeños in a bowl. In a small pan (or on the Blackstone), heat the vinegar, water, sugar, and salt until dissolved. Pour the mixture over the onions and jalapeños, then set aside to cool and marinate.
Blend together the sour cream, lime juice, cilantro, salt, and citrus mojo (if using) until smooth. Refrigerate until ready to use.
If necessary, remove the skin from the mahi-mahi and cut it into chunks. Season the fish with the taco seasoning.
Preheat the griddle to medium heat, add avocado oil, and cook the fish for about 2–3 minutes per side until lightly crusted and cooked through.
Lightly oil the griddle and warm the corn tortillas until soft and pliable. Keep them warm in foil or a taco rack.
To assemble, place some slaw on each tortilla, add pieces of fish, top with pickled onions and jalapeños, and finish with a drizzle of crema.
Serve immediately and enjoy your fresh mahi-mahi tacos!
