Mahi Fish Tacos

Fish tacos are pretty much my favorite thing in the world.  I could eat them every day.  My favorite fish taco is grilled mahi-mahi with pico de gallo and guacamole.  I recreated it here and added a red pepper and jicama slaw for crunch with a kick of chipotle mayonnaise.  There were no leftovers from this meal and there never are.  Delish!

Fresh ingredients make the perfect summer tacos

Ingredients:
2 mahi-mahi fillets (I bought Trader Joe's pre-marinated fillets but you can marinate your own in lemon, olive oil, garlic and parsley or cilantro)
1/4c mayonaisse
1tbs chipotle chili pepper in adobo puree (basically puree a can of it and store it in the fridge for recipes)
corn tortillas, for serving

For the Pico de Gallo, combine the following:
1 pint cherry or cocktail tomatoes (or any really sweet ripe tomato)
1 handful chopped cilantro
1/4c minced red onion
1 avocado, diced
1/2 lime, juiced
garlic powder & sea salt to taste

For the Red Pepper Jicama Slaw, combine the following:
1 large red pepper, julienned
1c jicama, julienned
1/2 lime, juiced

Directions:
1. Preheat the oven to 400F.  Bake fish about 5-6 minutes per side, or until flakes easily with a fork.
2. Combine pico ingredients and season to taste with garlic powder and salt.
3. Combine slaw ingredients.
4. Combine mayo with chipotle puree (add a little lime juice if desired)
5. When fish is done, heat tortillas over a tortilla warmer and top with mayo, fish, salsa, and slaw

 

Grilled Steak with Apple Jicama Slaw

This is a fresh and healthy summer meal for anyone that doesn't want to slave away in the kitchen.  The rich dense satisfying steak pairs perfectly with a light tangy apple slaw.  This is a staple in my house during hot summer nights and I hope you enjoy it as much as I do.

Note: disregard the well done nature of the steak.  I forgot it on the grill & it caught fire.

Ingredients:
1 steak, room temperature
1 jicama, shredded (I use a cheese grater)
2 green apples, cored and shredded
2 jalapenos, seeded and minced
1/2c cilantro, chopped
1/2c pea shoots
1/4c lime juice (about 3 limes)
2tbs rice wine vinegar
3tbs raw agave nectar or white sugar
Fresh ground salt and pepper to taste

Directions:
1. Salt and pepper steak.  Grill a 1" thick steak (choose your favorite cut) over medium high for 4-5 minutes per side for medium.  Let set 5 minutes before slicing.   
Don't make the mistake I did and forget to check on your steak!
2. In a large bowl, mix together jicama, apples, jalapenos, cilantro, and pea shoots.
3. In a small bowl, mix together lime, vinegar, and sweetener.  Taste and adjust as needed (and add salt and pepper). 
4. Pour dressing onto the jicama mixture and toss.  Serve with grilled steak slices.