CHARLOTTE – There are not too many Tacos that would be considered “Bad Tacos”, whether they are Barbacoa, Asada, Tinga, Lengua, or others. It still surprises me the number of people that have never has a good fish taco. Maybe it is the fact that they never grew up with anything different than the more traditional “El Paso Brand” ground meat tacos (i’m sorry for your taste buds) . From a health and wellness standpoint AND from a flavor standpoint, fish tacos offer superior qualities that hit both marks. You can use several types of white fish, notably in the low country, people use Mahi Mahi, however you can substitute fried Tilapia. This recipe is easy to execute and paired with green cilantro rice and spicy black beans can make for a great meal! Broaden your musical horizons and go old school with Santana – “Moonflower” and make some memories! Enjoy~
Mahi-Mahi Fish Tacos with Peach Salsa (yield 4-6 servings)
Prep Time: 35 Minutes | On the Table: 1 hour
24 oz. Mahi- Mahi, loin | 2 tablespoon Cilantro, fresh, finely chopped
3 tablespoons Olive Oil | 2 teaspoon Garlic, minced | 1 teaspoon Chili Powder
½ teaspoon Coriander, ground | ½ teaspoon Cumin, ground | 3 shots Tabasco
¼ cup Red Onion, minced | 1 Lime, Juiced and zested | 2-3 oz. Baby Arugula
2 yellow Peaches | ¼ cup Yellow Onion, diced | ½ Jalapeno, minced
½ teaspoon Cumin, ground | 2 tablespoons Cilantro, fresh, chopped
1 Orange, peeled and segmented | 1 tablespoon Olive Oil | 1 Roma, diced
Shredded Cotija Cheese | Flour Tortillas | Valentino Hot Sauce | Sea Salt
Select your Mahi Mahi fresh from the Butcher or Fish Monger- you want to look for something from the middle of the- not the tail or head. Once you get home and are ready for action you will want to tun the loins over and remove the dark purple/red blood line with a sharp knife. NOW- cut your Mahi carefully into ½” by ½” squares and place in a large stainless-steel bowl. (Before you add anything else- please note that the mahi should not marinate for any longer than 90 minutes) Once this complete, add in the finely chopped cilantro, the 3 tablespoons of olive oil, minced garlic, chili powder, coriander, the ½ teaspoon of cumin, Tabasco, minced red onion, juice from lime and its zest. Fold all of this into the fish, cover with plastic wrap and place in your cooler until ready for cooking.
For the Salsa- start by peeling and dicing your yellow peaches, orange and yellow onion into ¼” by ¼”. Place this into a stainless-steel bowl along with the minced jalapeno (no seeds please), cumin, cilantro and olive oil. Fold this into each other. Now, cut your Roma tomato into ¼” by ¼” and place onto a double folded paper towel. Fold the paper towel over and squeeze out the excess liquid from the tomato. Fold this now into the peach salsa. Cover and place in your cooler.
Ready to rumble??? (At this point, your black beans should be simmering and your green rice should be resting off the heat ) This works best on cast iron… I would suggest placing a cast iron skillet on your grill and heating up to over 550 degrees. Be ready with the proper metal utensils or tongs needed for cooking. First, quickly refire your flour tortillas- they will need about 30 seconds on each side and should be stacked like pancakes when they come off. For the fish- add a touch of olive oil onto the cast iron. Carefully add ALL of the Mahi onto the skillet and cook for 3-4 minute, moving the mahi around the skillet. Once cooked- remove from the skillet, turn off the grill and get ready to assemble!
Place a small amount of the fish inside the taco shell, add a small bit of arugula, add the peach salsa, a drizzle of Valentino hot sauce, sprinkle with shredded cotija cheese and a touch of chopped cilantro! Serve with green cilantro rice and spicy black beans! Share meals together, Food is Life, Food is Love!
Chef Glenn is a corporate chef based in Waxhaw- please send any feedback to email@example.com