Friday, October 28, 2011

Fish Tacos

4 fish filets (I used mahi mahi--any flaky fish will do, but NO salmon)
cabbage, green or red
cider vinegar
red onion
limes (or lime juice)
black beans, drained & rinsed
cajun seasoning
corn tortillas

Cut up (thinly shred) about a quarter to a third of the cabbage head.  Pour 2 or 3 tablespoons of vinegar on the cabbage, then season with salt & pepper and set aside.  Peel then dice up entire mango and put in a serving bowl (you're making a mango salsa).  Peel then dice up about a cup worth of cucumber and add to the mango.  Dice up about a third of the red onion and add to mango salsa.  Add 1/4 cup chopped cilantro to mango salsa.  Squeeze 2 limes into the mango salsa and mix everything up nicely.  The avocado is to garnish the taco, so just chop that up into a bowl of it's own.  Season fish with cajun seasoning, spray both sides of fish with cooking spray, and spray your cooking surface (I used our sandwich grill).  Cook about 4 minutes each side; depending on the thickness of the filet, maybe a little longer or shorter.  Don't overcook fish!  It should fall apart pretty easily but still be quite moist.
Put about half a filet in each warm tortilla.  Garnish with cabbage, mango salsa, black beans, avocado, and even tomatoes if you want.  Enjoy!!  (I had to eat mine with a fork--my tortilla wouldn't fold.  I suppose you could put less fish in each tortilla and less of the toppings, then it might actually fold up :))