Aunt Dot, this is for you! I made a simple, absolutely delicious fish taco plate last night. This just may be the best dinner I’ve made yet. Will certainly have it as a “go to”. Also could be a good dish for company. Here we go:
Mahi Mahi: I got 3 decent filets (about 3/4 pound?)
3 airplane bottles of tequila
Head of radicchio or red cabbage
Garlic (2 cloves)
Handful of cilantro
3 tablespoon rice vinegar
Small container sour cream
A little skim milk
A little cream
Pretty easy from here: big ziplock bag for the fish, where I dumped 2 airplane bolsters of tequila in, juice of 2 limes, salt, pepper and rough cut japeleno. Also threw in some crushed garlic, a handful of shredded cilantro and the cumin. Tossed the fish and laid flat in fridge for an hour (turn once).
For slaw, thin slice the radicchio and set aside. In a bowl, combine rice vinegar, about a tablespoon of canola oil, salt & pepper and two squirts of honey. Whisk together, add radicchio and toss to coat. Cover and put in fridge, too.
For the yummy sauce, get another bowl and add sour cream, a dash of cream and a dash of skim milk (find the consistency you like). Add the zest of one lime (makes it SO good), then the juice of that lime, a little salt and another squirt of two of honey. Whisk together.
By this time, the fish has been tequila’d up, so get your grill hot. It took the fish about 4 minutes on each side to cook and get nicely “charred”. I heated the corn tortillas on the grill for 45 seconds/side. Get fish to a cutting board, chop coarsely. Add a bit more cilantro to the cream.
I put them together with the cream on the tortilla first, then radicchio, then the fish, topped with avocado. Recommendation by Michele Leonard Gibson to serve them open faced. Garnish with a lime. Enjoy!