I'm Back... With Baja-Style Fish Tacos!

I know, I know..... I've been terrible at blogging this past month.  It started with an illness that incapacitated me for a week.  Then, during said illness my Funemployment finally ended.  Hello working again!  Needless to say, things have been busy and great around here. Starting a new job (that I love) has really messed with my schedule.  So, over the past month I've really just been making some standard easy dishes, some I've already shared and others not really blog worthy.... yet.

But, I think I've got a good schedule down now and I decided to come back with a great summer dish, Baja-Style Fish Tacos!  If you're anything like me, the idea of a fish taco might kind of gross you out at first.  

Baja-Style Fish Tacos

1) It's just not something you tend to see in Northern NH

2) The idea is just odd

3) I normally hate cabbage

But, Gilbert LOVES them.  So, when he brought them up for, probably, the twentieth time, I gave in.  Best food decision I've made this week!  They have such a wonderful combinations of flavor that is perfect for the summertime (hey, a girl can dream that it's summer already).  

Ingredients: 

For the Cabbage Slaw:

1/2 head Green Cabbage, cored and shredded

1/4 cup Fresh Cilantro, chopped

3 Scallions, sliced thin

2 tbs Cider Vinegar

1 tsp Vegetable Oil

1/2 tsp Salt 

For the Sauce:

3/4 cup Mayonnaise

3 tsp canned Chipotle Chile in Adobo Sauce, minced

1 tbs Lime Juice

1 tbs Fresh Cilantro, chopped

1 Garlic Clove, minced

Sat and Pepper to taste

For the Fish:

4 (6oz) skinless Mahi-Mahi filets, about 1inch thick

2 tsp Chili Powder

1/2 tsp Ground Coriander

1/4 tsp Ground Cumin

1/2 tsp Salt

1/4 tsp Ground Pepper

2 tsp Vegetable Oil

12 (6-inch) Corn Tortillas

Directions:

1) For the Cabbage Slaw: Toss cabbage with cilantro, scallions, vinegar, oil and salt.  Set aside for serving.

2) For the Sauce: In a separate bowl, combine the mayonnaise, cilantro, chipotle, lime juice and garlic; season with salt and pepper to taste; and set aside.

3) For the Fish: Combine the chili powder, coriander, cumin, salt and pepper in a bowl.  Pat fish filets dry with paper towels, rub with oil, then rub evenly with spice mixture. 

4) In a non-stick skillet, cook fish over medium high heat until fish is opaque and flakes apart when gently prodded with paring knife, 4-5 minutes, gently flipping fish halfway through with tons or spatulas.  Transfer fish to platter, tent loosely with aluminum foil, and let rest for 5 minutes.  *optional:  Add a dash of liquid smoke to pan while cooking the fish for a grill taste.

5) Working in batches of 2, place tortillas in un-oiled non-stick skillet on high heat.  Toast each side until brown spots appear, 3-4 minutes (you'll know when the first side is done because the tortilla will start to bubble).  Wrap tortillas in a kitchen towel or in large sheet of foil.

6) Cut eat fillet into 3 equal pieces.  Smear each warm tortilla with portion of mayonnaise mixture, top with cabbage slaw and piece of fish and serve.

*The original recipe from America's Test Kitchen uses a grill, but since we don't own one (sad I know) we had to slightly adapt.