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    Grilled Mahi Mahi Tacos - Lenten Special - March 2

    Grilled Mahi Mahi Tacos - Lenten Special - March 2

    This week for lent we continue our tour of Catholic cuisines with a stop off in Baja California. As the most western part of Mexico, and with extensive coastline, the culinary tradition of Baja is steeped in seafood. Perhaps no dish from the region is more revered worldwide than the fish taco. Likely one form or another of this dish has been present in the region for centuries, if not millenia. However, in its current form it goes back about fifty or sixty years and typically includes a mild white fish and cabbage or coleslaw. The fish taco has since become a staple on the west coast of both Mexico and America, and has spread with great fanfare throughout the Americas as a whole.

    I have suggested grilling the mahi-mahi for this recipe. However, it can also be sauteed with excellent results. Mahi is a mild fish that hold up well to most cooking techniques and seasonings, so don't be afraid to modify this dish to your tastes.



    Grilled Mahi Mahi Tacos

    Serves 3-4
    Prep Time: 20 Minutes
    Cook Time: 20 Minutes 


    • 1 lb. Mahi Mahi Filets
    • 2 lime, juiced
    • ½ cup cup cilantro
    • ¼ teaspoon cayenne pepper or ground chipotle pepper.
    • ½ teaspoon ground cumin
    • 3 cups shredded cabbage ½ cup red onion thinly sliced ½ cup mayonnaise.
    • Corn or flour tortillas

    In a mixing bowl combine: ¼ cup vegetable oil, half the lime juice, cumin, cayenne and half the cilantro. Toss the Mahi Mahi filets in the marinade and allow to sit for 10 to 20 minutes. In a separate bowl combine the mayonaise, remaining cilantro, lime juice, cabbage and red onion. Remove filets from marinade and drain excess. Season with salt and pepper to taste.

    Grill the mahi mahi with skin on for approximately 3 ½ to 4 minutes a side, until fish is flakey and tender. Remove from heat and allow to cool slightly before removing skin from the filets.

    Lightly brush the tortillas with oil and grill briefly, only a few seconds a side. If using corn tortillas serve them stacked two thick. Assemble tacos by placing large chunks of fish in each shell and garnishing with cilantro-lime slaw. If desired, also garnish with diced tomato, jalapeno, or your favorite salsa.

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