Spiced Mahi-mahi Tacos with Salsa Fresca and Chipotle Crema

LYONMahiTaco

Yield: 6 servings

 

Salsa Fresca:

¼ pound cherry tomatoes, diced small

¼ cup red onion, diced small

3 tablespoons finely chopped fresh cilantro

1½ teaspoons freshly squeezed lime juice

1 small garlic clove, peeled and minced

¼ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

 

Mix to combine ingredients together in a small bowl.

 

Chipotle Crema:

¼ cup organic sour cream

1½ teaspoons adobo sauce

1/8 teaspoon kosher salt

 

Mix to combine ingredients together in a small bowl.

 

Mahi-mahi:

1 pound mahi-mahi, 1-inch thick

2 teaspoons ground cumin

2 teaspoons ground coriander

1¼ teaspoons kosher salt

¼ teaspoon freshly ground black pepper

1½ tablespoons extra-virgin olive oil

 

Remove mahi-mahi from the refrigerator and pat dry with paper towels. Mix the cumin, coriander, salt and pepper together in a small bowl. Evenly coat the mahi-mahi with the spice rub on all sides. Discard any excess spice rub.

In a medium nonstick sauté pan over medium heat, add the olive oil. Let sit for 1 minute, until the oil is hot. Add the mahi-mahi and let cook for 3 to 4 minutes on each side. You will know the fish is done when the flesh becomes opaque and begins to flake. Remove from heat and transfer the mahi-mahi to a plate. Flake the fish into bite-sized pieces.

 

Assembling the Taco:

6 corn tortillas, warmed through

2 avocado, pitted and sliced

½ cup shredded green cabbage

 

Smear a dollop of chipotle crema on a corn tortilla. Top with a few slices of avocado. Add some mahi-mahi, cabbage and finish with salsa fresca. Eat. Repeat.

 

NOTE: use the Seafood Watch App or check Seafood Watch online to choose sustainable seafood

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Alaskan True Cod Taco with Pickled Radish and Radish Top Salsa

Another in the series of Drought Friendly Recipes.

In our last post, Super Sous and I wrote about food waste and gave two recipes utilizing radishes and radish tops. Today’s taco puts those two recipes to great use in this flavorful recipe that’s not only easy to prepare and delicious, but beautiful. Just look at those colors! Bonus – it’s not only a drought friendly recipe, but it’s a sustainable seafood dish. Boom!

First – make the Pickled Radish and Radish Top Salsa. Then, bring on the tacos…

Radish Top and Red Pepper Salsa

Radish Top Salsa

pickeld radish

Pickled Radish

Cod Taco Close

Taco Up Close and Personal!

Cod Taco Full

Colorful Taco!

Cod Taco Hand

Alaskan True Cod Taco with Pickled Radish and Radish Top Red Pepper Salsa

Yield: 6 tacos

Cod:

1 pound wild Alaskan true cod, 1-inch thick

1 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 tablespoon grapeseed oil

Pat the fish dry and season all over with salt and pepper.

Place a medium non stick sauté pan over medium heat and add oil.

Let heat for 2 minutes until oil is very hot.

Add fish and let cook for 3 to 4 minutes on each side. You will know the fish is done when the flesh becomes opaque and begins to flake.

Remove fish from pan and transfer to a plate. Flake the fish with a fork or fingers into bite-sized pieces. Season to taste with additional salt and pepper.

Assembling the Taco:

6 Corn tortillas, warmed through

2 avocados, pitted and sliced thinly

½ cup shredded purple cabbage

¼ cup fresh cilantro leaves

Place a cabbage on the tortilla, followed by avocado slices, fish, pickled radish and top with salsa. Sprinkle cilantro leaves and serve.

Sustainable Seafood Tacos for National Taco Day!

Mark your calendars and join me in celebrating ocean-friendly seafood during October – National Seafood Month – by enjoying a sustainable seafood taco on NATIONAL TACO DAY, this SATURDAY, October 4! (What a great day!) Chefs across the country are joining together to give this year’s celebration a sustainable twist and so can you. 

Choose a seafood from Seafood Watch’s best choice list to make your own sustainable seafood tacos at home OR you can use my recipe for Spiced Mahi Mahi tacos with Salsa Fresca and Chipotle Crema. Either way, be sure to share your dish on social media using the hashtags: #MakeItSustainable #taco 

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