Mahi Mahi Tacos with Cabbage & Radish Slaw

Ethan bought some mahi mahi on sale at Whole Foods about a month ago - we had no use for them at the time so they've been in the freezer ever since.  I am usually adverse to frozen seafood, maybe unfairly, regardless I also didn't want to let the fish go to waste so I thought tacos might be a good way to test the waters.

I used a Tyler Florence recipe from the Food Network website as my basic outline for the fish.  I opted to bread and fry it in olive oil - which I normally wouldn't do but the frozen fish idea was still bothering me and I wanted to mask the fishy flavor a bit. 

Mahi Mahi Tacos
Serves 4

Ingredients:

1lb Mahi Mahi fillet, skinned and cut into 1inch chunks
2 eggs, lightly beaten with 1 tsp of water
1 cup flour
1 cup bread crumbs (the recipe recommends planko but I didn't have any so I used regular & it was fine)
Olive oil
salt and pepper

Method:

Dip the fish into the flour, eggs, and then bread crumbs.  Season with salt and pepper.  Fry in olive oil in skillet until browned.  Remove from pan and let drain on a paper towel. 

Oddly enough cabbage is truly one of my favorite foods.  I think one of the reasons I like making fish tacos is because slaw goes so well with them.  I usually avoid the high fat mayonnaise recipes and just use a vinegar and honey combination.  You can pretty much add any vegetable to slaw - tonight I decided to try adding radish which gave it a tangy spice and was totally delicious.


Cabbage & Radish Slaw
Serves 4

Ingredients:

1/4 head of cabbage, shredded
3 large radishes, sliced thinly
2 Tbsp feta cheese
1 Tbsp white wine vinegar
1/2 tsp honey
lime
pepper

Method:

Combine shredded cabbage, sliced radishes and toss with white wine vinegar and honey.  Add feta, pepper and squeeze about a teaspoon of lime juice to taste.  Mix well.  Garnish with lime and finely chopped cilantro.


Serve tacos on small corn tortillas heated in oven.  Garnish with low-fat sour cream and hot sauce.  Yum!