Mike and I had a similar version of these last year in La Jolla, CA. We were strolling around town and stumbled upon a restaurant called George's at the Cove...turns out it was a well-known place with great food and breathtaking views of the Pacific ocean. I don't know if it was the view, the mojitos, or the fact that we were on vacation, but the fish tacos were out of this world.
Serves 4
Ingredients
For Mahi Mahi & Marinade
1 1/2 pounds Mahi Mahi fillets
Serves 4
Ingredients
For Mahi Mahi & Marinade
1 1/2 pounds Mahi Mahi fillets
4 tablespoons extra virgin olive oil
2 tablespoons lime juice
1 teaspoon honey
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons cilantro, chopped
1/2 teaspoon chili powder
For Toppings
1 avocado, diced
1 mango, diced
1 lime, cut into wedges
1 small purple cabbage, shredded
1 cup sour cream
8 small flour tortillas
Directions
1. Preheat grill.
2. Make marinade by combining olive oil, lime juice, honey, garlic, salt, pepper, cilantro and chili powder in a bowl. Measure out 3 tablespoons of marinade and set aside in a small bowl (this will be added to sour cream later to make sauce). Place Mahi Mahi fillets in baking dish and cover with remaining marinade mixture. Cover and let marinade for about 20 minutes.
3. Grill fish for about 5 minutes and flip. Cook for another 5 minutes or until fish is done (allow about 10 minutes total cooking time for 1” thick fillets). In the meantime, warm tortillas on the grill until lightly toasted. Wrap tortillas in a clean kitchen towel to keep warm.
4. Break each mahi mahi fillet into pieces. Add sour cream to reserved marinade and mix well. To assemble tacos, place pieces of fish inside each tortilla and top with sour cream mixture, mango, avocado, and cabbage.
