Grilled Mahi-Mahi Fish Tacos with Red Cabbage Slaw

I missed my one chance at San Diego's famous fish tacos. Back when I was a fledgling food fanatic, I made my lone visit to San Diego. I didn't know there was such a thing as a fish taco. That is, until I got home. Then, every magazine I read for the next year had an article about the glories of fish tacos. Doh! I had to learn to make them myself, to find out what I had missed.

Nowadays, instead of the traditional fried version, I grill my fish tacos. Mahi-mahi is my fish of choice. It is sustainable (according to Seafood Watch), easy to find in my local stores, and relatively inexpensive. Mahi-mahi is a firm fleshed white fish with a neutral taste; it works well as a carrier for spice rubs, and the firm flesh does not disintegrate when I flip it on the grill.

Mahi-mahi's neutral taste (read: bland) needs some help. I like my meal to have some punch, so I rub the fish with spices, including chipotle chile powder to bring some heat. Fish tacos are always served with cabbage slaw, and I can see why - the cabbage adds a nice crunch and even more flavor. (I make the slaw with a creamy dressing to simulate the traditional crema and lime topping.) Serve everything in a tortilla, top with salsa or hot sauce, and the fish taco is ready to go.

Why is cabbage slaw traditional with fish tacos? This question gnawed at me for years...until I read the answer, and then it was obvious. Fish tacos originated on the Baja coast of Mexico, before migrating north to San Diego. The little shacks serving fish tacos on the beach don't have refrigeration, and cabbage will hold up much better than, say, lettuce, which would wilt in the heat. Voila - cabbage slaw.

Recipe: Grilled Mahi-Mahi Fish Tacos with Red Cabbage Slaw

Inspired By: Karen Adler and Judith Fertig Fish and Shellfish, Grilled and Smoked

Cook time: 10 minutes

Equipment:

Ingredients:
Grilled Fish
  • 4 mahi-mahi fillets (each 8 ounces; about 2 pounds of fish)
  • 2 teaspoons kosher salt (1/2 tsp per fillet)
  • 1 teaspoon fresh ground black pepper
  • 2 teaspoons ground ancho pepper powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground chipotle powder
  • 1/2 teaspoon brown sugar
  • Juice from 1/2 lime
Red Cabbage Slaw
  • 2 tablespoons lime juice (about 2 limes)
  • 1 teaspoon brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 clove garlic, minced (or pressed through a garlic press)
  • 2 tablespoons mayonnaise
  • 2 tablespoons extra virgin olive oil
  • 1 pound red cabbage, thinly sliced (1 small head of cabbage)
  • 1/2 medium onion, thinly sliced
  • 1 Serrano pepper, halved and thinly sliced
  • 1/4 cup minced cilantro
Accompaniments
  • tortillas (You can't have tacos without tortillas!)
  • salsa
  • avocado slices
  • sliced Serrano (or jalapeno) peppers
  • Mexican hot sauce

Directions:
*For an overview on grilling fish, see my Grilled Barramundi recipe.
1. Prepare the grill: Start by setting the grill up for cooking with direct high heat. Preheat the grill for 15 minutes, then clean the grill grate thoroughly. For my Weber Summit, I turn all the burners to high and wait fifteen minutes. Then I brush the grate with my grill brush, and wipe the grate with a paper towel dipped in vegetable oil.



2. Prepare the mahi-mahi: While the grill is preheating, sprinkle the mahi-mahi filets with the salt, black pepper. Mix the ancho pepper, cumin, chipotle pepper, and brown sugar in a small bowl, then rub the spice mix evenly over the flesh side of the fish.

3. Prepare the red cabbage slaw: In a large bowl, whisk the lime juice, brown sugar, salt, pepper, and garlic until the salt and sugar dissolve. Add the mayonnaise and olive oil, and whisk into a smooth dressing. Add the red cabbage, onion, serrano pepper and cilantro to the bowl, and toss until evenly coated by the dressing.

4. Grill the mahi-mahi: Place the mahi-mahi on the grill over direct high heat, flesh side down. Grill for four minutes, then gently work a spatula under the mahi-mahi and flip skin side down. Grill for four to six more minutes, until the mahi-mahi is just opaque in the thickest part; I peek in the natural seam that runs through the fillet with a paring knife. It is OK to let it cook longer on this side; the skin will protect the fish from burning. Once the fish is cooked through, gently work a spatula under the mahi-mahi and move to a platter. Drizzle the fish with the juice from half a lime.

Starting flesh side down
Cooked through, ready to come off the grill

5. Serve: Serve, passing the tortillas and red cabbage slaw at the table. To eat, break large chunks of mahi-mahi from the fillets using a fork, and pile them on top of a tortilla. Top with the red cabbage slaw, whatever other toppings you like, and dig in.

Variations:
*Other fish: Any firm fleshed white fish works with this recipe.

*Cabbage: I used red cabbage because I like the color in my pictures. I often use napa cabbage in this recipe, and green cabbage also works.

*Fruit salsa: Instead of the red cabbage slaw, top with a fruit salsa. Avocado Orange Salsa or Mango Salsa are good matches for this dish.

Notes:
*The cooking time is based upon 1 1/2 inch thick mahi-mahi filets, which took ten minutes to cook through. If the fillets are 1 inch thick, they should only take about six to eight minutes total. (And, thank you to BayLobsters Fish Market in Twinsburg for the wonderful Mahi-mahi filets.)

What do you think? Questions? Other ideas? Leave them in the comments section below.

Related Posts:
Grilled Barramundi with Avocado Salsa
Grilled Trout, Herb and Citrus Stuffed

Inspired By:
Karen Adler and Judith Fertig Fish and Shellfish, Grilled and Smoked

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8 comments:

Bob Jones said...

Fish tacos sound good. You might like this variation for the Crema slaw.
• CREMA:
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 3 tablespoons fat-free mayonnaise
• 3 tablespoons reduced-fat sour cream
• 1 teaspoon grated lime rind
• 11/2 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 1 garlic clove, minced
• (I added some chopped pickled jalapenos too)
Mix with 1 cup of each red and green cabbage to make the slaw. Makes a real nice slaw for the fish tacos.
BJ

MikeV @ DadCooksDinner said...

@Bob Jones:
Thanks for the recipe, Bob!

Anonymous said...

I've wanted to make fish tacos forever, and finally tried it using your recipe. They were easy, delcious, my husband was a big fan, too. The only alteration I made was to mix brocolli slaw in with the red cabbage- extra crunch and color.
Thanks for the recipe, I will visit again!

MikeV @ DadCooksDinner said...

@Anonymous:

The broccoli slaw add-in is a great idea. Thanks for sharing it.

Beth said...

Mike- I just wanted to let you know that this slaw recipe is hands down my absolute favorite! So good!

Mike V @ DadCooksDinner said...

Thank you! I'm glad you like it - it's one of my favorites, too.

Ann said...

We are spending the summer in Ventura, CA to be close to son, in San Diego, and nephew's family in Ventura. Rented a beach house and plan on doing a LOT of outdoor cooking. I've been looking for Fish Taco recipes because San Diego son LOVES fish tacos, but I'm not finding anything I think would compare to the ones we've eaten there. I believe this critic son is gonna LOVE your recipe - this sounds fantastic and you've done your homework - good job! Thank you for sharing.

Mike V @ DadCooksDinner said...

You're welcome, and good luck. I hope he likes them!

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