Ingredients

The following ingredients have 5 Servings
  • 1 pound Mahi Mahi (preferably in filets)
  • 2 limes (juiced)
  • ¼ cup olive oil
  • ¼ cup cilantro (coarsely chopped)
  • ½ teaspoon chili powder
  • Salt
  • 2 Tablespoons olive oil (for cooking)
  • 8 to rtillas
  • Additional cilantro and lime wedges for garnish
  • ½ head red cabbage (thinly sliced)
  • 2 Tablespoons Sriracha
  • ½ cup mayonnaise
  • ¼ cup cilantro (coarsely chopped)
  • Salt to taste

Instruction

  • For the marinade: Whisk together lime juice, olive oil, cilantro, and chili powder. Pat Mahi filets dry and sprinkle with salt. Add fish filets to a bowl, cover with marinade, making sure the filets are coated. Marinade for 15-20 minutes.
  • In the meantime, create the Sriracha Slaw by whisking together Sriracha, mayonnaise, cilantro, and salt to taste. Add cabbage and mix to coat.
  • Heat large skillet over medium heat. Add 2 Tablespoons olive oil to pan. Remove fish from marinade and place skin side down in skillet. Cook for 6-8 minutes (you may need to cook longer, depending on thickness of filets); flip filets and cook for an additional 3-4 minutes. Be careful as some oil may splatter. Remove from pan and flake apart.
  • Layer Mahi Mahi and Sriracha Slaw on a warm tortilla and garnish as desired.