Mahi Mahi Tacos with Mango Salsa
Oh my goodness this is so good! When the weather starts to warm and summer is so close you can smell it, I start creating my favorite summertime recipes which includes fish tacos. I'm obsessed with finding the perfect flavor combinations because truth be told I used to hate fish tacos. Mushy fish in a soft shell? Eww gross. I was a waitress forever and when we were encouraged to try the specials of the night I would elbow my coworkers to get front and center and dig in...except when the special was fish tacos. Eww gross. Years went on and I decided to give them another chance. We were down the shore and I took a bite of my younger sisters fish taco and was hooked ever since! This is now one of my favs so I hope you enjoy it, too!
- 2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
- Kosher salt and freshly ground black pepper
- Vegetable oil, for frying
- 1/2 head savoy cabbage, finely shredded
- 1 bunch cilantro, leaves picked
- 1 bunch chives, chopped**optional**
- 3 limes, cut into wedges for garnish**optional**
- 2 limes
- 2 mangoes, diced
- 4 to 5 red radishes, diced
- 1 red onion, diced
- 1 tablespoon chili powder
- 1/2 bunch fresh cilantro, leaves chopped
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper; season to taste
Put oil in a large skillet and heat on medium high heat until the pan is warm then sear the fish for 2-3 minutes on each side.
Prepare the mango-radish salsa. Cut the limes in half and squeeze juice into a bowl. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. if you want you can warm or toast the corn tortillas lightly on your stove top and serve.