recipe 
yields
Makes 6 tacos
1 pound mahi-mahi (or another white fish), cut into 1-inch chunks
½ teaspoon chili powder
1 tablespoon minced garlic
Dash salt
Dash freshly ground black pepper
2 tablespoons butter
6 flour tortillas
Toppings: Fresh slaw (recipe follows), aioli (recipe follows), lime quarters
1 cup julienned onion
1 cup diced green onion
2 jalapeños, sliced
1 cup chopped cilantro
1 cup mayonnaise
1 clove garlic, minced
½ cup Valine’s Famous Cocktail Sauce
For the tacos:
For the fresh slaw:
For the aioli:
steps
For Tacos
- Place fish in bowl with chili powder, minced garlic, salt, and black pepper and gently toss until fish is thoroughly coated in spice mixture.
- Add 1 tablespoon butter to a large nonstick skillet and heat over medium-high heat. Cook fish in two batches until just opaque and flakes easily with fork, about 4 minutes, turning halfway through cooking time. Transfer fish to a plate, heat remaining tablespoon of butter in skillet, and cook the rest of the fish.
- Heat the tortillas for 30 seconds on each side in a dry skillet or on the grill, until warm and pliable.
- Divide fish among tortillas and serve with toppings.
For the fresh slaw:
Add all ingredients to a bowl and toss to combine.
For the aioli:
Add all ingredients to a bowl and mix to combine.
Date Published: 06.10.15
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- Recipe from Valine’s Famous Cocktail Sauce, Columbia, South Carolina
