Tangy Fish Tacos
Fresh fish, a dry rub, and a tangy aioli sauce are the secrets to this mouth-watering dish!
For the rub
3 tablespoons chili powder
2 tablespoons lime juice
1 teaspoon lime zest
1 tablespoon cumin
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon pepper
For the aioli
¾ cup mayonnaise
1 tablespoon lime juice
1 tablespoon chopped cilantro
1 tablespoon sweet chili sauce
1 teaspoon salt
For the tacos
2 pounds fresh grouper or mahi-mahi, cut into smaller pieces and half an inch thick
1 package cabbage slaw mix
2 tablespoons extra virgin olive oil, divided
12 flour tortillas
3 ripe tomatoes, diced
3 avocados, diced
Makes 12 tacos
Mix together the rub ingredients and rub into the fish. Refrigerate for 20 to 30 minutes.
Mix together the aioli ingredients and refrigerate until ready to serve.
Pour 1 tablespoon olive oil into a large skillet and heat to medium high (on a natural gas stove, of course). Add half the fish pieces and cook 3 to 4 minutes until that side flakes easily with a fork; turn to cook the other side until done. Wipe the skillet with a paper towel to remove any particles that may burn. Repeat with the remaining olive oil and fish.
Warm the tortillas according to package directions. Serve family style with slaw, aioli, fish, tomatoes, avocados, and tortillas so that all can make their own tacos. Enjoy!