Lily's Mahi Mahi & Shrimp Tacos with Peach Salsa, Jalapeño Lime Slaw & Chipotle Drizzle Recipe
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 This recipe for Lily's Mahi Mahi & Shrimp Tacos with Peach Salsa, Jalapeño Lime Slaw & Chipotle Drizzle is from Cocina Abuela, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Homemade Taco Seasoning |
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Ingredients: |
Ingredients: 3 tablespoons of chili powder
2 tablespoons of cumin
2 tablespoons of granulated garlic
2 tablespoons of onion powder
2 tablespoons of brown sugar
1 tablespoon of dried parsley
1 tablespoon of smoked paprika
1 teaspoon of oregano
1 teaspoon of chipotle powder (optional)
1 teaspoon of cayenne pepper (optional)
1 teaspoon of iodized salt (optional)
1 teaspoon of white pepper
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Directions: |
Directions:1. In a bowl, gently whisk together chili powder, cumin, granulated garlic, onion powder, brown sugar, dried parsley, smoked paprika, oregano, chipotle powder, cayenne pepper, salt and white pepper.
2. Once well combined, taste. Adjust flavor as needed.
3. Label and store in a glass jar or a clean old spice container.
If you use this taco seasoning often, double or triple the batch! It works great for any type of tacos.
Flavor suggestions: If you can't find smoked paprika, use regular paprika. If you like a spicier blend, add more chipotle powder and/or cayenne pepper. |
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Mahi Mahi Tacos |
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Ingredients: |
Ingredients: 3 lb of mahi mahi (or your favorite white fish)
1/2 cup of lime juice (4-6 limes)
2 tablespoons of honey (to emulsify the marinade)
1/3 cup of olive oil
2 tablespoons of the liquid from a can of chipotle in adobo (to taste)
2-3 garlic cloves (finely minced)
3 tablespoons of your favorite taco seasoning
1 tablespoon of dried parsley
1 tablespoon of lime zest (no pith)
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Directions: |
Directions:Marinade:
1. In a large bowl, whisk together the lime juice, honey, olive oil, and liquid from a can of chipotle in adobo.
2. Add the minced garlic, taco seasoning, dried parsley, and lime zest. Whisk again. Taste and adjust flavor as needed.
3. Pour marinade into a large Ziploc bag.
4. Add the fish to the marinade. If frozen, thaw for 24 hours in the fridge in advance or run under cool water until thawed before placing in the marinade.
5. Marinate at room temperature for 1 hour.
If you prefer, marinate for 3-4 hours in the fridge. Do not marinate longer because the lime juice will chemically cook the fish like a ceviche. Remove from the fridge 1 hour before cooking to allow the fish to warm to room temperature.
Oven Method:
1. Preheat the oven to 400ºF.
2. Prepare a baking sheet with foil. Spray with non-stick cooking spray.
3. Cook for 10-15 minutes until the fish turns opaque and starts to flake. Do not turn over. Cooking time will vary due to the thickness of the fish.
4. If desired, broil on high for an additional 2-3 minutes. Take care that it doesn't burn under the broiler.
Cast Iron Pan/Grill Method:
1. Place a generous amount of canola or vegetable oil on the cast iron pan/grill. Drain any excess, and wipe the sides to ensure oil is not dripping down the outside.
2. Place the cast iron pan/grill in the oven.
3. Heat the oven to 400°F for 15-20 minutes. Turn on the fan to remove any smoke from the cooking space.
4. Turn a large burner on medium-high to high.
5. Very carefully, place the cast iron pan/grill on the stovetop. It should be smoking hot.
6. Remove the fish from the marinade.
7. Place the fish filets into the cast iron pan/grill, and hold/press down for 30-60 seconds to ensure that the fish doesn't curl up. Cook for an additional 3-5 minutes.
8. Flip the fish over once. Hold/press down for 30-60 seconds.
9. Continue to cook for 2-4 minutes, until opaque and flaky. Over-flipping is one of the biggest mistakes that people can make when cooking fish. You only want to flip it once, so make sure it is cooked properly on that first side before flipping it.
10. Remove the fish from the cast iron pan/grill.
11. Allow to cool for 5-10 minutes before serving.
Serve with flour and corn tortillas, avocado slices, diced tomatoes, lime wedges, pico de gallo, fresh cotija cheese, shredded cheese, sour cream, hot sauces, pickled jalapeños, peach salsa, jalapeño lime slaw, chipotle lime sauce and/or spicy pink drizzle.
Flavor suggestion: This recipe also works well with other white fish, including tilapia, red snapper, cod, sea bass, halibut, grouper and flounder! |
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Shrimp Tacos |
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Ingredients: |
Ingredients: 2 lb of extra large shrimp (deveined, peeled, tail off)
1/4 cup of lime juice (2-3 limes)
1 tablespoon of honey
1/3 cup of olive oil
1 tablespoon of the liquid from a can of chipotle in adobo (to taste)
2 tablespoons of your favorite taco seasoning
1 teaspoon of garlic powder
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Directions: |
Directions:Marinade:
1. In a large bowl, whisk together the lime juice, honey, olive oil, and liquid from a can of chipotle in adobo.
2. Add the taco seasoning and garlic powder. Whisk again. Taste and adjust flavor as needed.
3. Pour marinade into a large Ziploc bag.
4. Add the shrimp to the marinade. If frozen, run under cool water until thawed before placing in the marinade.
5. Marinate at room temperature for 30-60 minutes.
Grill Method:
1. Place a generous amount of canola or vegetable oil on the cast iron pan/grill. Drain any excess, and wipe the sides to ensure oil is not dripping down the outside.
2. Place the cast iron pan/grill in the oven.
3. Heat the oven to 400°F for 15-20 minutes. Turn on the fan to remove any smoke from the cooking space.
4. Turn a large burner on medium-high to high.
5. Very carefully, place the cast iron pan/grill on the stovetop. It should be smoking hot.
6. Remove the shrimp from the marinade.
7. Grill the shrimp for 2-3 minutes per side.
Serve with flour and corn tortillas, avocado slices, diced tomatoes, lime wedges, pico de gallo, fresh cotija cheese, shredded cheese, sour cream, hot sauces, pickled jalapeños, peach salsa, jalapeño lime slaw, chipotle lime sauce and/or spicy pink drizzle. |
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Fresh Peach Salsa |
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Ingredients: |
Ingredients: 2/3 cup of orange juice (no pulp) or lime juice (3-4 limes)
1 tablespoon of citrus zest (no pith, to match the juice)
1-2 tablespoons of honey
2-3 tablespoons of olive oil
1/2 cup of fresh parsley (or cilantro)
6-8 ripe peaches (cubed)
1-2 plum tomatoes (seeded, chopped)
1/4 - 1/2 yellow bell pepper (diced or minced)
1/4 - 1/2 jalapeño (seeded, minced, more or less to taste)
1 small red onion (diced or minced)
Salt & pepper to taste
Instead of peaches, you can try pineapple or mango!
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Directions: |
Directions:1. In a bowl, whisk together the citrus juice, citrus zest, honey, olive oil, and fresh parsley (or cilantro)
2. In a separate bowl, combine the cubed peaches, diced tomatoes, diced/minced yellow bell pepper, minced jalapeño, and diced/minced red onion.
3. Pour the liquid over the peach-jalapeño mix.
4. Toss to combine well.
5. Garnish with additional fresh parsley (or cilantro).
Flavor suggestion: For a spicier salsa, keep the seeds in the jalapeño and/or add more jalapeño. For a milder salsa, use less jalapeño or substitute green bell pepper.
Store in an airtight container in the fridge for up to 3 days. |
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Jalapeño Lime Slaw |
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Ingredients: |
Ingredients: 1 lb of green/purple cabbage (thinly sliced or shredded)
1 red onion (thinly sliced)
1/2 cup of carrots (shredded)
1/2 cup of lime juice (4-6 limes)
1/4 cup of mayonnaise (or plain greek yogurt or olive oil)
1/2 cup of Herdez Guacamole salsa
1 large bunch of fresh parsley (or cilantro)
1 tablespoon of lime zest (no pith)
1/2 jalapeño (finely chopped, more or less to taste)
Salt & pepper
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Directions: |
Directions:1. In a bowl, add the shredded cabbage, sliced red onion, and shredded carrots. Toss to combine.
2. In a separate bowl, whisk together the lime juice, mayonnaise (or plain greek yogurt or olive oil), and Herdez Guacamole salsa. Add the fresh chopped parsley (or cilantro), lime zest, and jalapeño.
3. Drizzle the dressing over the slaw mix.
4. Toss gently to combine well.
5. Salt and pepper to taste. Taste and adjust as necessary.
Time crunch? If you are short on time, you can buy a pre-shredded coleslaw mix of cabbage and carrots in the salad section of the supermarket. |
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Chipotle Lime Sauce |
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Ingredients: |
Ingredients: 2 chipotle peppers from a can of chipotle in adobo (more to taste)
2 tablespoons of the liquid from a can of chipotle in adobo (more to taste)
1/4 cup of lime juice (2 limes)
4 oz of sour cream (or plain greek yogurt or mayo)
1/8 - 1/4 cup of whole milk (to make a drizzle)
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Directions: |
Directions:1. In a food processor or blender, combine the chipotle peppers from a can of chipotle in adobo, the liquid from a can of chipotle in adobo, and the lime juice. Mix on medium until almost smooth.
2. Into a bowl, gently whisk chipotle-lime and sour cream (or greek yogurt).
3. Taste and adjust as needed.
4. If you would prefer a thicker sour cream, do not add the milk. If you would prefer a drizzling sauce, add the milk. Whisk in 1/8 cup at a time until desired consistency is reached.
5. Serve with the fish tacos, nachos, quesadillas, and/or tortilla chips for dipping. |
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Spicy Pink Drizzle |
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Ingredients: |
Ingredients: 6 oz of sour cream (or plain greek yogurt)
3 tablespoons of sriracha (more or less to taste)
3 tablespoons of your favorite cayenne pepper-based hot sauce (more or less to taste)
2 tablespoons of taco seasoning (optional)
2 tablespoons of lime juice (optional)
1 teaspoon of lime zest (optional)
1/8 - 1/4 cup of whole milk (to make a drizzle)
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Directions: |
Directions:1. Gently whisk the sour cream (or greek yogurt), sriracha, cayenne pepper-based hot sauce, and taco seasoning until smooth.
2. Taste and adjust as needed.
3. Optional: Add the lime juice and lime zest for a burst of freshness.
4. If you would prefer a thicker sour cream, do not add the milk. If you would prefer a drizzling sauce, add the milk. Whisk in 1/8 cup at a time until desired consistency is reached.
5. Serve with the fish tacos, nachos, quesadillas, and/or tortilla chips for dipping. |
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Fresh Strawberry & Mint Salsa |
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Ingredients: |
Ingredients: 2 pints of fresh ripe strawberries (not overly soft, diced)
1/4 cup of lime juice (2-3 limes)
2 tablespoons of honey
2 tablespoons of olive oil
1.5 cup of fresh mint or basil
1 large jalapeño (seeded, minced)
1 small red onion (diced)
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Directions: |
Directions:1. Wash the strawberries, but don't soak them in water. You'll want to them to be dry so you don't have any extra moisture in the strawberry salsa.
2. In a large bowl, whisk together the lime juice, honey and olive oil.
3. Add the diced strawberries to the bowl. Stir to combine.
4. If needed, repeat make additional dressing using 1/8 cup of lime juice, 1 tablespoon of honey and 1 tablespoon of olive oil.
5. Pick the leaves off the mint or basil stems, then gently tear into pieces (this avoids the bruising that you can get with knife-chopped herbs). If you prefer to cut thin little ribbons (known as chiffonade), stack the leaves, roll them into a tight bundle, and slice crosswise with a sharp knife.
6. Add the herbs to the strawberry mix.
7. Add flaky salt to taste.
8. Allow to marinate in the fridge for 30-60 minutes before serving.
Store in an airtight container in the fridge for up to 3 days. |
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