When the weather starts to heat up, I like keep things light. Last summer, I became obsessed with fish tacos. This happened after I went to my favorite restaurant in downtown Minneapolis, and saw Mahi Mahi tacos on their specials menu. I ordered my favorite summer drink at the time: a cold, refreshing Ommegang Aphrodite: a raspberry beer that’s more tart than sweet. I have a serious distaste for summer drinks that are too syrupy sweet and this hit the spot and went perfect with my spicy tacos. Ok, big time digression!
But speaking of tacos.These Mahi Mahi tacos were served on flour tortillas which were nice and warm. The tortillas had some sort of creamy, spicy, tangy spread on them. The final touch was some purple shredded cabbage, fresh cilantro, and a lime. They were the most delicious fish tacos I’ve ever had in my life, I kid you not. So I kept going back until one sad day, they removed them from their specials menu :(. But I was determined to eat these tacos again. Considering I frequented this restaurant, I got to know the staff quite well, and I actually had the wonderful opportunity to chat with the chef who created my favorite summer meal. I didn’t blatantly ask him for his secret recipe, but I figured out one very important thing: the tacos were seasoned with a ton of cumin.
So that’s where this recipe comes from. Summer evenings, drinking Aphrodite beer, and eating Mahi Mahi tacos. With just a few modifications (such as substituting corn tortillas instead of flour) I’ve re-created last summer’s favorite meal with this summer’s twist. 😀
- 1.5 lbs Mahi Mahi fillets
- 1 tablespoon cumin
- 1/2 teaspoon red chili powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup mayo
- 1 teaspoon Sriracha sauce
- Pinch of coriander powder
- Juice from 1 wedge of lime
- Shredded purple cabbage
- Lime wedges
- Corn tortillas
- Fresh cilantro
- In a large bowl, season the Mahi Mahi fillets with all of the spices. Make sure all of the fish is covered in the spice mixture. Cover the bowl with plastic wrap and let it marinade in the fridge for at least 45 minutes and up to 24 hours.
- Heat olive oil on a non-stick skillet on medium.
- Gently place fillets into the pan. Sear for about 5 minutes on each side, flipping only once. You may need to adjust this depending on the thickness of the fillet.
- Remove fish from heat and let it rest while you prepare the aioli and cabbage.
- In a small bowl, whisk all of the ingredients together until the texture is smooth.
- When ready to assemble, cut the fish into large chunks. If you want, you can also use a fork to shred the fish into large shreds.
- Place two corn tortillas on top of one another. Spread aioli onto one tortilla.
- Add fish, and top with cabbage and fresh cilantro.
- Serve immediately with a couple lime wedges.