Mahi Mahi Tacos

Tonight we made Grilled Mahi Mahi tacos with Baja Cabbage Slaw.  Dinner was gooood tonight.

The recipe for both the Tacos and the Slaw were from those included with our co-op produce bag last week.  We were not disappointed!

Grilled Mahi Mahi Tacos

Marinated Mahi Mahi Tacos

I didn't have cilantro or jalapeños for the fish marinade, so I adapted the recipe by using dried parsley and about a Tablespoon of siracha sauce.  It doesn't say it in the recipe, but I assumed that you mixed the onion/vinegar mixture and the oil/spices mixture together for the marinade.  We grilled the fish instead of cooking it in the pan.

Grilled Mahi Mahi Tacos

Baja Cabbage Slaw

We topped the tacos with the Baja slaw.  I used at least twice as much Tabasco than called for, and I made my own quick mayonnaise with the help of the magic bullet blender (it worked great!).

Tilapia Tacos.

Tilapia Tacos with Sautéed Zucchini

I originally wanted to make blackened Tilapia sliders for dinner, but alas, we had no milk for my bread recipe.  So, since flour tortillas are so super quick, it was time for Tilapia Tacos.

Flour Tortillas

• 2 cups Flour
• 1/2 tsp Salt
• 1/4 cup Oil
• 2/3 cup Warm Water

1. Mix all the ingredients into a soft dough
2. Divide into 15 - 20 small balls of dough
3. Roll very thin (as thin as you can), then peel off and put in hot, dry skillet
4. Heat on each side until golden brown spots appear

Tilapia

• Cumin
• Chili Powder
• Salt
• Pepper

1. Lightly coat both sides of fish with spices
2. Heat a small amt. of olive oil in a skillet
3. Cook Fish 2-3 minutes on each side over medium-high heat, or until fish is white and flaky
4. We broke it up and served it in the tortillas with guacamole, a squeeze of lime, and mixed greens