It’s still just me in the house, which is good and bad. I cleaned the house on Friday and I love knowing that I won’t have to clean hand prints off the windows or pick up toys in the playroom for the next two weeks, but it’s awfully quiet in the evening around here. I’ve been keeping myself pretty busy though and invited some guys over to cook with me Saturday night. Well, technically one of them (yep, you Joe) invited himself over, but I was all for it. Guys night cooking some great food.
When Joe mentioned making some kind of fish taco, I remembered the Mahi Mahi tacos that my Mom had made when I visited Connecticut a few weeks ago and knew that would be a fun dish to recreate. Especially since my wife doesn’t like seafood, this would be a great chance to try it. Joe was in charge of coming up with some sauces and a slaw to top it with. Andy was there for moral support. Oh wait, he seasoned the fish. And quite well actually.
I sliced some mahi mahi filets into long strips before seasoning them and then quickly sauteed them in olive oil. Place that in the bottom of the taco and then top with the slaw, grilled corn and Joe’s famous sauce. I also threw in some julienned kohlrabi fresh from the garden. The flavors were so fresh and vibrant. The only thing it lacked was some more heat, which could have been remedied by some jalapeno diced into the slaw but I was out and no one volunteered to go get one. We ate our fill of tacos, experimenting with both corn and flour tortillas. Corn definitely won on that one. Not that the flour were bad, the corn were just so much better. Dip the corn tortillas in warm oil, just quickly enough to drop it in, flip it and pull it back out. Drain them on paper towels and then double them up before creating your taco.
Mahi Mahi Fish Tacos
- 3-4 Mahi Mahi filets
- 5-6 tablespoons Cajun seasoning
- 2-3 tablespoons olive oil
- 1/4 head of red cabbage
- 1/4 cup rice vinegar
- 1 tablespoon canola oil
- 1.5 tablespoons sugar
- 1 small carrot (julienne)
- 1/4 cup cilantro, chopped
- a squeeze of fresh lime
- salt and pepper to taste
- 7 tablespoons mayo
- 1/4 cup cilantro
- 1 teaspoon lime zest
- 1 clove fresh garlic, crushed and minced
- 2 teaspoon lime juice
- 2-3 tablespoons milk
- salt to taste
Pat the filets dry and slice each one into long sections, about 3/4-1 inch wide. Season generously on all sides with cajun seasoning.
Heat olive oil in a large pan over medium high heat. Add the fish and cook on each side 1-2 minutes or until just barely cooked through and fish starts to flake. Remove from pan and drain on paper towels.
Combine all ingredients and toss to combine
Combine all the ingredients except milk and stir to combine. Add the milk to thin to desired consistency. Season to taste with salt.
Related Articles to Thyme In Our Kitchen
- Gingerbread Truffles
- Wild Rice Stuffed Peppers
- Turkey Taquitos
- Spiced Cider Donuts
- Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise
- Butternut Squash Galette
- Pumpkin Soup with Red Pepper Mousse
- Prosciutto-Wrapped Pork Loin with Roasted Apples
- Peach Pie Two Ways~ Vanilla Cardamom and Caramel
- Coca-Cola Cupcakes
- Caramel Pumpkin Pie
- Lime and Blackberry Italian Meringue Pie
- Bacon Ice Cream
- Red Velvet Cake
- Dinner In The Garden ~ A Summer Dinner Party
- Mardi Gras King Cake
- Chocolate Budino Tart with Olive Oil and Sea Salt
- Spiced Chocolate Torte Wrapped in Chocolate Ribbons
- Turkey Stock
- Jalapeno, Sage and Orange Rubbed Turkey
- Bagel Extravaganza
- Coconut-Vegetable Curry
- Addicting Lemon Cookies with Lemon Candy Chunks
- The First Recipe
- Homemade Idaho Potato Cheesy Tater Tots
- Cheddar, Rosemary and Garlic Pull Apart Bread
- Crispy Sweet Potato and Zucchini Pancake
- Flank Steak Tostadas with Cilantro Yogurt Sauce
- Whole-Wheat Sourdough Ciabatta
- Lemon Pudding Cakes with Raspberry Sauce
I am sure you love food. Otherwise, you won’t be here. As a full-time and a part-time chef at a local restaurant, I know my way around food. Ever since I was a young girl, I enjoyed helping my mom in the kitchen.
We would often experiment with the spices, ingredients, and flavors and create great meals for my brothers and dad. Since cocking was my first passion, I decided to go in that direction. I finished culinary school, got my first job, and started developing my skills.
Later when kids came, I had all the liberty in the kitchen to combine some of the unique flavors. A lot of them were a success, but now and there I would make a couple of mistakes.