I’ve talked before about my love of seafood and fish, partly due to being raised near great the great waters of New England. Lucky for me, I was able to potentially upgrade my access to great fish when I moved to San Diego. And with El Nino warming up the pacific ocean waters, I’ve been in for a treat this year. A coworker of mine headed fishing this past weekend, and came into work with a large cooler full of mahi mahi. I came home with a few beautiful, fresh, filets, and I knew I had to make something simple with it so the fish would shine.
Fun fact – did you know mahi mahi, dorado, and dolphin fish are all different names for the same fish?
This dish is super simple. I put some adobo and lemon on the fish and grilled it on our grill. Topped it with a little cabbage, cheese, salsa and guacomole. Took less than 20 minutes and less than 24 hours from swimming in the ocean to my belly. Talk about fresh.
grilled fish tacos
(makes 2-3 servings)
Rinse your fish filets in warm water, and pat dry using a paper towel. Spread adobo seasoning and juice of a half a lemon onto both sides of the fish filets. Place the fish on a hot grill or pan, and cook on each side for about 3 minutes. Once both sides are cooked, remove from heat. Heat up some corn tortillas so they are warm and flexible. Assemble cheese, fish, cabbage, and guacamole and salsa on each of the tortillas and enjoy!