Tacos:
500g fresh mahi mahi, cut into 125g fillets (or use tuna or salmon)
1 1/2 tablespoons finely chopped fresh coriander
1 garlic clove, finely chopped
1 1/2 tablespoons olive oil
Sea salt and freshly ground black pepper
3 teaspoons (about) canola oil, for brushing grill
8 corn tortillas
1/4 head green cabbage, thinly sliced
2 avocados, peeled, pitted, thinly sliced
1/3 cup sour cream
1/3 cup fresh coriander leaves
4 lime wedges
Pico de Gallo:
2 ripe tomatoes, chopped
1/2 white onion, chopped
1 medium red chilli (or jalapeño), seeded, finely chopped
1 1/2 tablespoons fresh coriander, coarsely chopped
1 1/2 tablespoons (about) lemon juice
To marinate the mahi mahi:
Lay the mahi mahi on a platter. Scatter the chopped coriander and garlic over the fish, then drizzle with the olive oil. Gently massage the marinade into the fish and season with salt and pepper. Set aside to marinate for 30 minutes, or cover and refrigerate to marinate for up to 6 hours.
Meanwhile, to make the pico de gallo:
In a medium bowl, stir the tomatoes, onion, chilli and coriander. Season to taste with lemon juice and salt; set aside at room temperature while finishing the tacos.
To make the tacos:
Slice the fish into about 2.5cm strips. Divide the fish among the warm tortillas. Top with the cabbage, avocado slices, pico de gallo, and sour cream. Scatter the coriander leaves over the tacos. Serve with the lime wedges.
Serves 4
Preparation Time 45 mins
Cooking Time 8 Mins
Recipe By Curtis Stone
