I was inspired to make these at home after ordering in a restaurant. The restaurant served with a side of torn iceberg lettuce and a sprinkling of pico de gallo. I decided to up the nutritional punch with sliced avocado, shredded cabbage, sweet red bell pepper, red onion and a creamy tomatillo sauce. I started with a simple, quick citrus marinade for the fish while I shredded the veggies. This is how I did it (with no measuring!). Get creative on this one and customize to your taste!
Ingredients for Marinade for Fish
Sturdy grilling fish – I used Mahi Mahi – approximately one pound
Fresh squeezed Orange, Lemon and Lime juices – I used about 5 clementine oranges, 1 small and 1/2 lemon. I added 2 peeled and chopped clementine oranges as well. You could substitute bottled orange juice (“Not from Concentrate”) to be even quicker.
Your favorite Salsa Verde (Tomatillo Salsa) – I used Frontera brand fire-roasted tomatillo salsa – approximately 1/4 cup
1 to 2 tablespoons Honey
Finely minced Garlic and Red onion – 1 clove garlic and approximately 1 tablespoon onion – I used the bottled Litehouse brand because it was super speedy – no mincing required.
Crushed Hot Red Pepper Flakes to taste – I used some dried peppers from our garden. This is totally optional.
Combine everything except the fish and taste it. Adjust to your taste – if too tart add a bit more honey and/or orange juice. If you want it a little less sweet, add a bit more tomatillo salsa. Pour over fish in a glass pan. Let marinate no more than 30 minutes. I let the Mahi Mahi marinate for as long as it took me to prepare the other ingredients.
Ingredients for Tacos
Finely shredded Cabbage – I used a fresh head, washed it and sliced it thinly with a chef’s knife – if you’re in a super hurry, buy the bagged shredded cabbage
Finely sliced Sweet Red Bell Pepper – use any color and/or color combination you like – red, orange, yellow
Very thinly sliced Red Onion
Thinly sliced ripe Avocado
Sour Cream or Greek Yogurt (Plain)
Your favorite Salsa Verde (Tomatillo Salsa) – I used Frontera brand fire-roasted tomatillo salsa, same as in the marinade
Shredded Cheese – your favorite Mexican Blend, Cheddar, Colby Jack. etc
Combine equal parts sour cream or yogurt with the salsa verde and reserve. Grill the fish on a medium hot grill until it flakes easily with a fork. If you took the time to chop up some orange, press a few on top of the fish when you place it on the grill for extra citrus zip. Discard the raw marinade. When the fish is close to being done, place the corn tortillas on the grill for the last minute or two to soften and char slightly.
To assemble, place a few slices of avocado on the corn tortilla and top with a sprinkling of the veggies and some fish. Drizzle the sauce over the fish and top with shredded cheese. Serve additional cabbage, pepper slices and red onion on the side. OR place a bed of cabbage, pepper slices and red onion on the plate. Top with a corn tortilla and layer avocado, then fish, then sauce then cheese. OR assemble to your favorite whim. OR let everyone assemble their own!