Dear In Good Taste Catering by Stacey Blog Readers,

One of the great things about living in Southern Florida is that you can get some of the best, freshest fish available in the entire world. One of my favorite fish to cook with is Mahi Mahi. Mahi Mahi means “very strong” in Hawaiian and it is available in all tropical locations by different names including dolphin (the fish, not the mammal) and Dorado.

One aspect of Mahi Mahi is that it has a decent content of fat in its flesh. This makes for a flavorful taste and is one of the reasons why it is so popular. Walk into any restaurant in Florida, and there is a good chance that you are going to find a Mahi option.

Today, I’m going to be sharing my recipe for Mahi Fish Tacos with Nappa Cabbage Slaw and Old Bay Remoulade (which should make any of our visitors from the mid-Atlantic feel like they’re home)!

Ingredients:

1 lbs.               Mahi

3 ea.                8” Flour Tortillas

½ head           Nappa Cabbage

½                     Julienne Red Pepper

½                     Julienne Yellow Pepper

½                     Julienne Red Onion

1 cup                Shredded Cabbage

½ cup             Chopped Cilantro

1 ea.                 Lime Juice

1 ea.                 Lemon Juice

1 oz.                 Sweet Thai Chili Sauce

3 oz.                 Tartar Sauce

½ tsp               Old Bay Seasoning

½ tbs               Dijon Mustard’

½ tsp               Salt

½ tsp               Pepper

½ tsp               Onion Powder

½ tsp               Garlic Powder

½ tsp               White Pepper

Cooking Instructions 

Season the Mahi with salt, pepper, onion powder, garlic powder and the white pepper. Then, julienne the cabbage and onion.

Next, chop the cilantro to a size you prefer. I like mine to be fairly fine.

Combine the red and yellow peppers, red onions, shredded carrots, and cilantro. Put them all in a bowl and add lemon and lime juice along with the sweet Thai chili. Mix them all together and you have your slaw!

To make the remoulade, combine the tartar sauce, Old Bay Seasoning and Dijon mustard and stir them together until you have an even color for the sauce.

Grill the Mahi over an open flame until the flesh is white, opaque and flakey. Combine all the ingredients on your tortilla and bon appetite!