Tequila Lime Mahi Mahi Fish Tacos w/ Kale Slaw
½ C red wine vinegar
2 Tblspn sugar
1 Tblspn kosher salt
2 C shredded kale (green and red are both fine)
1 C fresh cilantro leaves, chopped
For the Mahi Mahi Marinade
3 Tblspn jalapeno infused tequila
2 tsp McCormick ground cumin
2 tsp minced garlic
Kosher salt and coarse grind black pepper
2 lbs skinless mahi mahi fillets or any firm white fish
½ C extra virgin olive oil
12 ea corn or flour tortilla
1 C crumbled goat or cotija cheese
2 ea limes, cut into wedges
Cilantro lime Crema
8 oz sour cream
¼ C milk
2 Tblspn cilantro, finely chopped
2 tsp minced garlic
½ tsp McCormick ground cumin
2 ea limes, juiced
Kosher salt and coarse ground black pepper to taste
Preheat your grill to med high, and oil the grates generously.
In a large bowl, combine the jalapeno tequila, cumin, garlic, lime juice and kosher salt and pepper to taste. Fillet the mahi mahi and then fillet again, making thin pieces that will grill quickly on the grill. Add fillets to the marinade and let set 4-5 minutes up to 10 minutes.
Grill the fish 2-3 minutes a side, turning when fish begins to brown a bit or changes to a dull white color. Mahi should flake apart. While fish is cooking, while fish is grilling warm tortillas on the grill.
To a large mixing bowl, combine the vinegar, sugar and salt and mix together well. Add the shredded kale, and half a red bell pepper cut into small julienned strips. Coat all well and let marinate for 15 minutes, then fold in the cilantro. Set aside until ready to make tacos.
Cilantro Lime Crema
In a small bowl combine the sour cream, milk, cilantro, garlic, cumin and lime juice and chill for 1 hour. Season with kosher salt and pepper.
Drizzle some of the lime crema on a tortilla. Top with some of the kale slaw and then some of the grilled mahi mahi then top with a drizzle of lime crema and garnish with some goat cheese or cotijja cheese and a bit of hot sauce if desired. Wonderful dish for Cinco De mayo or any time during the nice spring evenings! Enjoy!