Mahi Tacos Recipe
3 Tacos Filled with Crispy Fried Mahi, Salsa Criolla Slaw, Cilantro, Jalapeno Crema on Flour Tortillas Served with Mexican Street Corn
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Ingredients
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Tacos
Salsa Criolla Slaw
Jalapeno Crema
Mexican Street Corn
Method
Preparation
- 1
Prepare the Salsa Criolla Slaw
In a large bowl, combine shredded cabbage, carrot, red onion, lime juice, olive oil, salt, and pepper. Toss well and set aside.
- 2
Make the Jalapeno Crema
In a blender, combine sour cream, jalapeno (seeds removed), and lime juice. Blend until smooth and set aside.
- 3
Prepare the Mahi Mahi
Season the Mahi Mahi fillets with salt and pepper. Heat oil in a frying pan over medium-high heat and fry the fillets until golden and crispy, about 3-4 minutes per side. Remove from heat and flake into bite-sized pieces.
- 4
Prepare the Mexican Street Corn
Grill or boil the corn on the cob until cooked. In a bowl, mix mayonnaise, lime juice, and chili powder. Brush the mixture onto the corn and sprinkle with crumbled Cotija cheese.
Assembly
- 5
Assemble the Tacos
On each flour tortilla, add a portion of the crispy Mahi Mahi, a scoop of Salsa Criolla Slaw, a drizzle of Jalapeno Crema, and a sprinkle of fresh cilantro. Serve with Mexican Street Corn on the side.
